Grilled Italian Meatballs Recipe

Name: Grilled Italian Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

1
Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
2
If using charcoal- build your fire and make it low-medium heat, about 225-250u00b0F Coat the grates with oil or non-stick spray.
3
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.
4
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.
5
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.
6
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).
7
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.
8
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).

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Italian Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Italian Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions