Grilled Meatball Recipe

Prepare breadcrumbs

Place the fresh breadcrumbs in a small bowl and add the milk. Stir and let sit 5 minutes until breadcrumbs absorb the milk.

Mix meatball ingredients

In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, grated/parmesan cheese, grated onion, minced garlic, chopped parsley, Dijon mustard, egg, salt, black pepper, and red pepper flakes (if using). Using your hands or a wooden spoon, mix gently until just combined — do not overwork the meat or meatballs will become dense.

Portion and shape

Divide the mixture into 12 equal portions (about 2 ounces / 55 g each). Lightly wet your hands and roll each portion into a compact ball, smoothing the surface. Place meatballs on a tray or sheet pan lined with parchment. Chill in refrigerator for 20–30 minutes to help them hold shape for grilling.

Preheat grill

Preheat your grill to medium-high (about 375–425°F / 190–220°C). If using a charcoal grill, ensure coals are even and have a faint layer of ash. Clean and oil the grill grates: soak a folded paper towel in the 2 tbs olive oil and, using tongs, rub it over the hot grates to prevent sticking.

Grill the meatballs

Thread meatballs onto metal skewers or kebab sticks (2–3 per skewer) or use a grill basket. Place on the grill and cook 3–4 minutes per side, turning gently, to develop a good sear. Aim for an internal temperature of 160°F (71°C) for fully cooked beef/pork meatballs. If the exterior browns before the interior cooks, move skewers to indirect heat and close lid until done (additional 4–6 minutes).

Finish and rest

When meatballs reach 160°F, remove from grill and transfer to a plate. Tent loosely with foil and rest 5 minutes; this redistributes juices and firms texture.

While meatballs chill or during grill warm-up, make the glaze. In a small saucepan combine the passata (or marinara), brown sugar (or honey), red wine vinegar, soy sauce, smoked paprika, salt and pepper. Bring to a gentle simmer over medium-low heat and cook 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Brush glaze onto meatballs during the last minute of grilling for a sticky exterior, or spoon sauce over the grilled meatballs before serving.

Serve 3 meatballs per roll (or per serving) topped with a spoonful of the glaze or marinara, a few basil leaves and a sprinkle of grated parmesan. Alternatively place meatballs over pasta or a salad. Provide extra sauce on the side for dipping.