Chris' Recipes

Bon Appetite!

Grilled Meatballs

Written By: Chris - Aug• 05•15

I often get inspiration for dinner ideas from watching various Food Network programs that I typically watch while doing my morning work out routine.  I recently saw a couple of variations of meatballs and decided to make some jumbo style for the grill.  I often substitute, or combine ground turkey with ground beef in a recipe.  Ground turkey can be a little more bland, but combining it with beef and additional ingredients that you have on hand adds a lot of flavor.

Zucchini is in abundance this time of year and I recently purchased a new kitchen gadget called the “Veggetti”, which turns veggies into healthy spaghetti!  Zucchini is healthier than traditional pasta and have a delicious taste and perfect texture when sliced in the Veggetti! The Veggetti as allows you to cut thin spaghetti size or thick fettuccine size zucchini noodles that are a great alternative to pasta when you’re looking for something lighter.  Keep the zucchini peel on also has health benefits.  Primarily, the peel offers extra fiber and also vitamin C.  I had a lot of fresh tomatoes as well and created my own red sauce, but you could sure simplify things by using your favorite pre-made pasta sauce.

IMG_9996

Ingredients: 

1 1/2 lbs. ground Beef, 80-20%
1 lb. ground Turkey
2 Eggs, slightly beaten
3/4 Cup Parmesan Cheese, grated in the green shaker
1/2 Cup Romano Cheese, grated
1/2 Cup fresh Parmesan Cheese, grated (plus more for topping)
1 – 2 Tablespoons of Italian Seasoning
1 Cup Italian Style Bread Crumbs
Salt & Pepper, to taste
Fresh Zucchini, for noodles
Pasta Sauce

IMG_9953

Prepare, or heat the red sauce and maintain heat on low while you prepare the meatballs.

IMG_9944 IMG_9946

In a medium sized bowl, combine the two ground meats.  Add the grated cheese and bread crumbs, as well as the Italian Seasoning, salt and pepper.  In a small bowl, scramble the eggs with about two tablespoons of water.

When combining the ingredients for the meatballs, mix gently and handle the meatballs as little as possible, and don’t fully compress the meat too tightly.  I use an ice cream scoop to keep them consistent in size.

Preheat your grill to medium high, using only half of the burners.

IMG_9950

Place meatballs onto an aluminum grilling plate that has been sprayed with non stick cooking spray; allowing a little room between meatballs.  Place pan of meatballs on the side of the grill with indirect heat.

IMG_9963 IMG_9966

I maintained a temperature of around 400 to 450 degrees and turned the meatballs occasionally to cook evenly on all sides.  I pulled them once the color of the center is just browned all the way through and finished them inside of the sauce.

IMG_9969 IMG_9970 IMG_9992

Because ground turkey needs to cook to a higher temperature than ground beef, it is important to cook the burgers or meat loaf to an internal temperature of 165 degrees.

veggetti_500 IMG_9960

Cut the zucchini into noodles and bring a saucepan of water to a boil.

IMG_9991

Add salt and add the zucchini noodles and cook very briefly; about one to two minutes until they are tender.  Immediately remove from the water by draining the water off through a colander.  Allow to sit in the colander long enough for any excess water to drain.

Spoon zucchini onto plates and spoon on meatballs and sauce.  Top with additional shredded or grated cheese.

We paired this meal with a wonderful 2012 Cabernet Sauvignon by Charles Krug!

Enjoy!
Cheers!
~Chris

 

 

Comments

comments

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?