Meatballs and sauce on the grill

I think of meatballs as “the other incredible edible”. 🙂

Doing them on a good hot grill is just about as easy as on the stove top.

Plain Old Meatballs

Ingredients:

  • 1 pound lean ground beef
  • 1 pkg Lipton Onion Soup
  • 1 tsp of garlic powder
  • 1/2 tsp dried oregano
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon fresh ground black peppercorn
  • 1 stalk very finely chopped celery

Directions:

Place ground beef in a large mixing bowl and flatten it out with your knuckles.
Mix all dry ingredients/spices together then sprinkle evenly over the beef – do the same with the diced celery.
Mix everything well using your hands to get an even blend of the spice into the meat, eventually rolling it into a ball.
Place ball on your cutting board and cut it in half.  Continue to cut each half “in half” until you have 16 (1 oz) portions and roll them into meatballs using your palms. (Use enough pressure to force out any air pockets).

There are as many ways to cook meatballs as there are ways to cook meat – I prefer using a large (fairly deep) cast iron frying pan. (This works swell on the grill). Pre-heat your iron over the burners/coals and put in about 1/4″ (or less) of Crisco or other shortening. (Of course you can just use cooking oil).  Carefully insert the meatballs individually into the pan and brown them off on all sides, then move your frying pan off to the “indirect heat” side to finish cooking them at 325-350°F. This is the equivalent of browning them on your stove top then baking them in the oven and works just as well. 8) When they are done, remove them from the pan and drain on a rack with paper towels. Remove grease from your pan and wipe it out with a paper towel (careful if its still hot!)..

Oh, I mentions “sauce” in the title of this entry? I have but one word: “Prego”!  If you are going to have Spaghetti and Meatballs, just pour a jar of Prego into your frying pan, place the meatballs evenly in the sauce, (4 rows of 4), and set it back on the indirect heat side of your grill and let it simmer until the hungry creatures about start making angry noises, (about 20 minutes, 30 if you can hold them off), then transfer to a large serving bowl with a ladle. I like to just let folks plate up their own pasta and pour on the sauce/meatballs to their own taste.  Serve with garlic bread.

Note: If you are feeling real ambitious, add about half a cup of finely diced onion to the pan as you re-introduce the meatballs.

This entry was posted by dave on Sunday, June 6th, 2010 at 6:02 pm and is filed under Grilling, Grilling - recipes . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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