Grilled Meatballs
One of my all-time favorite appetizers I order at restaurants are grilled meatballs. Whether you intend to make this recipe for your family’s spaghetti night, or serve it as an appetizer at your party, this is restraint worthy, so expect an explosion of delicious flavors in your mouth! If you’ve never grilled meatballs, this will be a game changer and you’ll be doing this over and over again.
The recipe calls for a pretty straightforward base: ground beef, dry breadcrumbs, and eggs. The seasonings are what brings this recipe a deliciously unique taste; some in which include garlic salt, parsley, and pepper for an extra kick. Here at Kathey Jo’s Kitchen, we love adding zucchini as the meatballs cook. The sweet flavor of the zucchini will also bring a complimenting flavor to the seasoned meatball.
After the meatball is no longer pink, and the zucchini is soft, you are good to go! Now you can sprinkle some of that grated parmesan cheese right on top of the hot meatballs. This will not only add an additional flavor but bring out the flavors of the meat. Trust me, your taste buds will be very well balanced!
INGREDIENTS
- 1 pound ground beef
- 1/4 cup dry bread crumbs
- 1 egg — slightly beaten
- 3/4 teaspoon garlic salt
- 1⁄4 teaspoon parsley
- 1/4 teaspoon pepper
- Heavy aluminum foil
- 2 medium zucchini — 1/2 inch slices
- 2 cups prepared spaghetti sauce
- Parmesan cheese — grated
DIRECTIONS
- In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly.
- Shape into 24 (approx. 1 1/4 inch) meatballs.
- Cut four 18 × 12-inch long sheets heavy duty aluminum foil.
- Place equal amounts of meatballs and zucchini in center of each; top each with 1/3 cup spaghetti sauce.
- Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation.
- Fold in open ends to seal.
- Place packets on grid over medium ash-covered coals.
- Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets over once.
- To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs.
- ENJOY!
