|Competition Barbeque Team|
GRILLED MEATBALLSWe have to thank our freind Mutha Chicken for the inspiration for these. We wanted to make some meatballs but couldn't find his recipe so we threw together our own.
Mix ground beef and sausage together in a large mixing bowl being sure to remove the casing from the sausage if there is one. Finely chop the basil and oregano and toss in the bowl. If you don't have fresh subsitute dry. Add the remaing dry ingredients. Dig in with both hands and mash you meat around to mix.
The egg will mix better if you beat it first. So, beat the egg. To the egg add about 1/2 a cup of beef stock. Pour this over your meat and mix with your hands. I love the way it feels when I squeeze it and it oozes between my fingers! Your meat should be very wet - if not add more stock.
Depending on what you plan to do with them you have to decide how big your balls will be. I think a good general purpose size is about the size of a silver dollar. Pick up a bit of your meat and roll it in your hands to form little balls. Try to make them all the same size so they will cook evenly.
Set up your grill for indirect heat by stacking the coals on one side. Add a chunk of hickory or some wood chips to the coals. Toss your balls on the other side of the grill. Cook until cooked through (about 160°). You may want to roll them around a bit to get some nice grill marks.
You can have these as a meal with some marinara sauce, use them for spaghetti and meat balls or toast some sub rolls and have a meat ball sub!