Click through the slideshow for directions to grill meatballs that work great for a meatball sub or for spaghetti!
3. After everything is finely chopped toss it into a big bowl with the rest of the ingredients. The key with any meatball recipe is to very carefully and lightly mix everything together. Don't pack everything together really hard of you'll have dense meatballs. You want them to be light and fluffy.
If the mix seems too wet add some more bread crumbs.
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.
Once the meatballs are made they can be stored in the fridge for as long as you like (within reason) until it's time to prepare the grill.
6. 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.
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.
Part of HuffPost Food Group
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!
Read more from Grilling 24x7.