Grilled meatballs - sounds amazing, right? Juicy grilled meatballs stuffed with basil and mozzarella! Makes a delicious dinner, but are also great served as an appetizer, too!
- Ground beef - 1 1/2 lbs
- Sausage - 1/2 lb
- Bread crumbs - 1/2 cup
- Plain yogurt - 3/4 cup
- Milk - 1/4 cup
- Eggs - 2
- Diced fire roasted tomatoes - 14 oz can
- Chopped garlic - 2 Tablespoons
- Parmesan cheese - 1/2 cup
- Dried parsley - 1/2 Tablespoon
- Dried oregano - 1/2 teaspoon
- Kosher salt - 1 1/2 teaspoons
- Black pepper - to taste
- Camp Chef's All Purpose Seasoning or your favorite rub - to taste
- Fresh mozzarella, shredded - 1 cup
- Fresh basil - chopped
Turn pellet grill or grill to high. If using SmokePro SG, turn to direct heat mode.
Using a medium sized bowl, mix bread crumbs, yogurt, milk, eggs, chopped garlic, Parmesan cheese, parsley, oregano, salt and pepper.
In a different bowl, mix ground beef and sausage together than add to the bread crumb mixture and combine.
Ball meat mixture into 4 oz sized balls. Roll balls in your favorite rub or Camp Chef All Purpose Seasoning. Set on jerky rack with a cookie sheet or roasting pan underneath to catch grease drippings. You can also cook it directly on a baking sheet or cast iron dish.
Grill meatballs until internal temperature reaches 155 degrees F. Then sprinkle fresh mozzarella onto meatballs and finish grilling until internal temperature reaches 165 degrees F.
While grilling the meatballs, heat up fire roasted tomatoes in a cast iron skillet.
When meatballs are finished remove from grill and cover with fire roasted tomatoes and fresh basil.