By: Kecia’s Flavor Breakthrough!
December 14, 2013
I love to grill, grill everything! Even in winter.
My husband even photographed me grilling in the snow to make these!
And it was 16* at the time! I know, crazy… but Grilled Meatballs!!! Grilling them gives them an intense flavor which adds so much to your dish. Use them for subs, over pasta… cut up for a soup or casserole! Endless possibilities.
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 Egg
- ½ cup bread crumbs
- 2 tbsp. Italian Herb Paste
- 1 tbsp. red pepper paste
- 2 cloves garlic minced
- ½ sweet onion finely chopped
- 2 tsp. oregano
- 1 tsp. pepper
- 2 tsp. salt
- ¼ cup shredded parmesan cheese
Combine all ingredients into a large bowl, mix gently but thoroughly. I like to cover and place in refrigerator for an hour or more to let flavors blend when I have time.
Preheat grill to medium.
Roll meat blend into semi large balls, a little larger than a golf ball and place on a cookie sheet or platter. I place them directly on the grill, however if you have a non stick grill pan with holes you can use that.
Grill your meatballs turning them every couple of minutes to char all sides. Check for an internal temperature of 160* F.
Use meatballs like you would any other meatball. Tonight I put them in sauce for spaghetti… Look for my meatball sub recipe coming soon!