Best 5 Grilled Italian Meatballs Recipes

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**Grilled Italian Meatballs: A Savory Symphony of Herbs, Spices, and Grilled Perfection**

Indulge in the tantalizing flavors of grilled Italian meatballs, a culinary masterpiece that embodies the essence of Italian cuisine. These succulent meatballs, meticulously crafted with a blend of ground beef, pork, and veal, are seasoned to perfection with an aromatic symphony of herbs and spices, capturing the true spirit of Italian culinary artistry. Grilled over hot coals, the meatballs develop a delectable smoky char that complements their juicy, tender interiors, resulting in a taste sensation that will leave you craving more. Accompanied by three delectable sauces – a classic tomato sauce, a creamy Alfredo sauce, and a zesty marinara sauce – these grilled Italian meatballs offer a trio of flavors that cater to every palate. Whether you prefer the rich, tangy notes of the tomato sauce, the velvety smoothness of the Alfredo sauce, or the vibrant, herbaceous kick of the marinara sauce, each bite promises a culinary adventure that will transport you to the heart of Italy.

Here are our top 5 tried and tested recipes!

GRILLED ITALIAN MEATBALLS



Grilled Italian Meatballs image

I started making these in the Spring of 2006 when we moved to a new house and I found a meat market with the best Italian sausage I have ever had. The sausage I use already has red and green bell peppers and diced onions in it. It is the only stuff I buy now. I cook on a charcoal grill, and it really adds to the overall flavor in a way gas just could not. Prep time does not include the time it takes for charcoal to ash over. The lid should be closed the whole time unless turning or moving the meatballs.

Provided by Morrison

Categories     Pork

Time 50m

Yield 20-25 meatballs

Number Of Ingredients 10

2 lbs sausage (I use mild Italian sausage)
1 lb hamburger
1/2 cup Italian seasoned breadcrumbs (I use Progresso bread crumbs)
2 tablespoons dried basil
2 large eggs
1/2 cup grated romano cheese (reserve half for additional topping) or 1/2 cup parmesan cheese (reserve half for additional topping)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1 medium onion (diced)
6 cups marinara sauce (I use Jo Mama's World Famous Spaghetti sauce)

Steps:

  • Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
  • If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
  • Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
  • Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
  • When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
  • When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
  • Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
  • Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).

ROASTED ITALIAN MEATBALLS



Roasted Italian Meatballs image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 10 servings (30 to 32 meatballs)

Number Of Ingredients 22

1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
  • Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
  • Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
  • Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
  • To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

ITALIAN MEATBALL SKEWERS



Italian Meatball Skewers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 8 skewers

Number Of Ingredients 9

24 frozen Italian meatballs, thawed
2 medium red onions, cut into 1-inch chunks
3 green bell peppers, cut into 1-inch chunks
3 Roma tomatoes, quartered
1 loaf Italian bread, cut into 1-inch cubes
1/2 cup Italian dressing
1 cup freshly grated Parmesan
Fresh parsley leaves, for sprinkling
2 cups marinara sauce, warmed

Steps:

  • Preheat a grill pan over medium-high heat.
  • Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
  • Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
  • Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.

CHEF JOHN'S ITALIAN MEATBALLS



Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

GRILLED ITALIAN MEATBALL BURGERS



Grilled Italian Meatball Burgers image

I just love these burgers! They're a big hit with kids and adults. I serve them with sliced green peppers, tomato and onion slices and a jar of crushed red peppers on the side for adults. Kids enjoy them best "as is." -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 large egg, lightly beaten
1/3 cup seasoned bread crumbs
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
3/4 cup shredded part-skim mozzarella cheese
8 kaiser rolls, split
1 cup roasted garlic Parmesan spaghetti sauce, warmed

Steps:

  • In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix well. Shape into 8 burgers. , On a lightly oiled rack, grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. , Sprinkle burgers with cheese; cook 2-3 minutes longer or until cheese is melted. Remove and keep warm., Grill or broil rolls for 1-2 minutes or until toasted. Serve burgers on rolls with spaghetti sauce.

Nutrition Facts : Calories 399 calories, Fat 14g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 743mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

Tips:

  • Use a variety of meats. This will give your meatballs a more complex flavor. You can use a combination of ground beef, pork, veal, or lamb.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Mix just until the ingredients are combined.
  • Let the meatball mixture rest for at least 30 minutes before cooking. This will help the flavors to meld and the meatballs to hold their shape better.
  • Grill the meatballs over medium heat. This will help prevent them from burning on the outside while still cooking through on the inside.
  • Don't overcrowd the grill. Give the meatballs enough space so that they can cook evenly.
  • Serve the meatballs hot with your favorite sauce. You can also use them to make sandwiches, wraps, or salads.

Conclusion:

Grilled Italian meatballs are a delicious and versatile dish that can be enjoyed in many different ways. They're perfect for a summer cookout, a party, or a weeknight meal. With a little planning and effort, you can easily make grilled Italian meatballs that will impress your family and friends. So fire up the grill and get started!

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