Grilling 24x7


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What's This?
Serving size 18
Prep Time
Total Time

I've been using the "Grandma Maroni's" meatball recipe for quite some time now. I just love it. Grated Romano cheese, onions and herbs are all mixed up in the meatball. These meatballs have the best flavor. I decided to test out this recipe on the charcoal grill. I was thrilled to learn that it works great and was really easy to pull off. This meatball recipe works great for a meatball sub or for spaghetti!

One of the big fusses with the Grandma Maroni meatball recipe is that the measurements are by weight not volume. This becomes troublesome for those with no kitchen scale. It also becomes troublesome because some of the measurements don't seem to make sense. Anyway, I decided to write up the version of the recipe that works out well for me and best yet it doubles as a fantastic grilled meatball recipe!

Check out the slideshow above for step-by-step instructions!

Ingredients

1 lb ground beef½ cup non-flavored bread crumb4 eggs½ cup milk¾ cup grated Romano cheese½ cup onion8 peeled garlic cloves¼ cup parsley leaves (packed in measuring cup)¼ cup basil (packed in measuring cup)

Directions

  1. Rough chop the onion (about 1/2 cup), take the skin off of about 1/4 cup of garlic (about 6-8 cloves, or 2 oz if you want to measure) and toss it into a food processor and pulse.
  2. Next remove the leaves from the parsley and basil and toss them into a food processor and pulse. If you don't have a food processor just finely chop it with a knife.
  3. After everything is finely chopped toss it into a big bowl with the rest of the ingredients.
  4. Once everything is mixed together lightly form meatballs in your hand. The size is really up to you but remember that bigger meatballs take longer to cook.
  5. Think of these as hamburgers when you are grilling them. You want to cook them throughout but you don't want to burn the outsides. I prefer a medium heat spread out all over about 3/4 of the grill.
  6. When the fire is ready grill the meatballs for about 10-15 min per side. Don't be afraid to check after 8 min. You don't want a burnt meatball.
  7. After the meatballs are grilled move them to indirect heat and get out a cast iron skillet. Fill the skillet with your favorite pasta or pizza sauce.
  8. Put the skillet over direct heat and add the meatballs. Toss them around a bit to let the flavors of the meatballs extend out into the sauce.

 

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Tags: Dinner, Ground Beef, Meat, Italian, Barbecue & Grilling

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