Grilled meatballs

Admit it, we have all had meatballs that were hard as a superball or fell apart in the pan.  With some helpful tips below, we will have you making the perfect meatball, maybe even the GOAMB (greatest of all meatballs).  Using the Shape and Store saves us time and shapes meatballs in a flash.  32 of them, in a flash.


Yield: 32 meatballs (approx)
Prep time: 10 Minute Prep
Total time: 30-35 Minutes Cook Time


Ingredients


Measure     Ingredient                                        Prep Notes        
2 lb               Beef, Ground                                    Ground Chuck, 80/20
¼ Cup          Onion, Red                                        Peeled and Minced
1.5 Tbsp      Oink, 5280 Culinary                                      
2 Tbsp          Rub A Dub, 5280 Culinary                            
1 Tbsp          Garlic, Fresh                                     Minced
3 ea              Eggs, Fresh, XL                                            
1 Cup           Bread Crumbs, Panko                      unseasoned
1 Cup           Cheese, Cheddar                               Shredded, Fine
1 Cup           BBQ Sauce  - see flavor profiles below                                      
                      Happy Ending, Asian Style Meatballs                     5280 Culinary
                      Low Country, Carolina Mustard Style Meatballs     5280 Culinary
                      High Altitude, Colorado Red BBQ Style Meatballs  5280 Culinary    

 
Prep Directions:
In a large stainless steel mixing bowl, add the beef, onion, seasonings and garlic and mix well.
Next add the eggs, cheese and breadcrumbs and mix well to combine
Place the 2# mixture into the Shape + Store Meatball maker, press the mixture into the bottom half
Cover with the top half and press hard to form and cut the meatballs, before opening, press hard all around the top 1 more time
Keep cold in the Refrigerator until needed
Remove from the Shape + Store and use as instructed below


Cooking Directions:
Make Meatballs as instructed above
Heat your Weber to 400 degrees
If adding smoke tube or smoker box, light it 5 minutes before adding the meatballs
Place the meatballs onto 2-3 Kingsford grill pans or weber grill pans and arrange in a single layer
Place the pans of meatballs onto the grill or smoker
Close the lid
Cook for 5 minutes, open grill and turn meatballs
Adjust temp if needed to hotter or cooler temp to prevent burning of meatballs
Close the lid
Cook until the meatballs reach an internal temp of 165 degrees
Easy way to check temp is to skewer the meatballs with your instant read thermometer and ensure the tip is covered. This gives a very good reading
Remove from the grill/smoker using a glove or tongs
Place the meatballs into a kingsford all purpose pan
Add choice of BBQ Sauce and mix well to combine seasoning and sauce


Cooking Notes:
These can be held hot at 155 degrees or hotter, well covered. Max holding time is 2 hours after cooking
Grills / Grill Gear Used:
Weber Grill – Genesis II Indigo Blue Ace Sku # 8017320
Weber Instant Read Thermometer Ace Sku # 8882417


Products Used:
Rub a Dub – 5280 Culinary Ace Sku # 8562050
Oink Rub – 5280 Culinary           Ace Sku # 8562043
Low Country BBQ Sauce – 5280 Culinary Ace Sku # 8560252
High Altitude BBQ Sauce Ace Sku # 8560088
Kingsford All Purpose Pan Ace Sku # 8463135

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