Grilled Meatballs

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Grilled Meatballs

Click through the slideshow for directions to grill meatballs that work great for a meatball sub or for spaghetti!

1. I find this recipe the easiest when I use my food processor.

Rough chop the onion (about 1/2 cup), take the skin off of about 1/4 cup of garlic (about 6-8 cloves, or 2 oz if you want to measure) and toss it into a food processor and pulse.

2. Next remove the leaves from the parsley and basil and toss them into a food processor and pulse. If you don't have a food processor just finely chop it with a knife.

3. After everything is finely chopped toss it into a big bowl with the rest of the ingredients. The key with any meatball recipe is to very carefully and lightly mix everything together. Don't pack everything together really hard of you'll have dense meatballs. You want them to be light and fluffy.

If the mix seems too wet add some more bread crumbs.

4. Once everything is mixed together lightly form meatballs in your hand. The size is really up to you but remember that bigger meatballs take longer to cook.

Once the meatballs are made they can be stored in the fridge for as long as you like (within reason) until it's time to prepare the grill.

5. When the fire is ready grill the meatballs for about 10-15 min per side. Flip the meatball over when one side of the meatball looks as pictured here.

6. After the meatballs are grilled move them to indirect heat and get out a cast iron skillet. Fill the skillet with your favorite pasta or pizza sauce.

Put the skillet over direct heat and add the meatballs. Toss them around a bit to let the flavors of the meatballs extend out into the sauce.

7. I chose to make meatballs subs with my grilled meatballs. Fantastic! Notice the Philly Amoroso roll with melted provolone cheese. I also added some baked curly fries as a side dish. Oh man!

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