When I think of meatballs, I think of my Mom and the recipe that she shared with me when I was a young kid. We’d put meatballs in spaghetti, alfredo, subs, and something called porcupine balls. I remember that being the first time I handled raw meat and, as a kid, thinking it was the coolest thing ever. I remember the meatballs being as big as my head but, of course, they’re really the size of a golf ball. Over time, I’ve modified her recipe and began smoking them on my pellet grill. I’ve found two methods I absolutely love and am sharing one with you in this post. I hope you enjoy them as much as my family does!
INGREDIENTS NEEDED
These meatballs are fun and easy to make. This recipe makes about 13 meatballs. You’ll need:
- Two pounds of ground beef
- We prefer an 80/20 blend so the fat content keeps them moist
- 1 cup of breadcrumbs
- 2 eggs
- MITCH TIP: beat the eggs in a separate bowl prior to mixing with the meat and seasonings
- ½ cup of grated parmesan cheese
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp italian seasoning
MITCH TIP: Make each meatball around three ounces in weight (the size of a golf ball).
INSTRUCTIONS
Here’s where the fun begins – we are going to sear these meatballs to lock in the flavors on our pellet grill!
Set your grill to HIGH (around 450 degrees) and place your lightly oiled pan in the grill to get it screaming hot.
Next, start mixing your ingredients by hand and forming your meatballs. My meatballs are usually the size of a golf ball and, if you have a kitchen scale, vary anywhere from 3 to 3.25 ounces each.
Once your grill is to temp, your oil and pan are hot, and your meatballs are ready, place them on your pan leaving an inch or two between each meatball and close your lid.
Give it about two minutes, open your lid, and rotate the meatballs. You’ll notice a nice crust beginning to form.
Give it two more minutes and rotate the meatballs one more time.
After this step, insert your thermometer and let them finish cooking to an internal temperature of 160 degrees.
Once the meatballs reach temp, remove from grill and let them rest for about ten minutes before digging in.
Bon appetit!
