Broiled Italian Meatballs Recipes

BROILED ITALIAN MEATBALLS

Steps:

• 1. Combine all ingredients in a large bowl, and mix until all ingredients are throughout. Roll the meat into golfball-sized or baseball-sized balls. (Which ever you prefer)
• 2. Place meatballs on a broiler pan and broil in the oven for about 25 minutes (check to make sure middle is cooked through)
• 3. Take the meatballs straight to you sauce pan and allow them to simmer in the sauce for about 5-10 minutes. It soaks up some of the sauce and adds flavor.
• 4. I like to make bow tie pasta with this, but regular spaghetti is just as delicious. Everyone I have made this for agrees that bow tie pasta is a little more fun :)

ITALIAN MEATBALL SUBS

Steps:

• In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.

GRILLED ITALIAN MEATBALLS

Steps:

• Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
• If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
• Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
• Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
• When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
• When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
• Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
• Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).