Grilled meatballs may not be the first thing that comes to mind when planning a cookout, but maybe they should be! They’re smoky, juicy and packed with flavor, plus, they’re a fun change from the usual burgers and hot dogs. The key is knowing how to keep them tender while still getting that delicious char from the grill. Fortunately, a few simple tricks can make all the difference.
Start with the Right Meat Blend
The first step starts before the grill is even turned on: choosing the right meat blend. Meatballs need a little fat to stay juicy over direct heat, so this is not the time for extra-lean meat. A combination of beef and pork is a classic choice because beef provides flavor while the pork adds richness and moisture. Prefer turkey or chicken? They work too but consider adding ingredients like grated onion or a splash of milk to help prevent dryness.
Don’t Overwork the Mixture
Once your ingredients are ready, resist the urge to overmix everything together. It’s one of the most common meatball mistakes! Working the meat too much can create dense, rubbery meatballs instead of tender ones. Mix just until combined, then stop. Breadcrumbs and eggs will help bind everything together, while additions like garlic, herbs and Parmesan bring extra flavor to the mix.
Size (and Shape) Matters
When shaping the meatballs, consistency is key. If some are large and others are tiny, they’ll cook unevenly. Aim for meatballs that are about 1½ to 2 inches wide– large enough to stay juicy but still easy to grill. Roll them firmly enough to hold together, but not so tightly that they become compact.
Prepping the Grill
Now comes the grill prep, which is especially important with meatballs because sticking can quickly turn dinner into a mess. Preheat the grill first so the grates are hot, then lightly oil them before cooking. Medium or medium-high heat usually works best. (Too hot, and the outside burns before the inside cooks through.) If you’re worried about meatballs slipping through the grates, try threading them onto skewers or using a grill basket for easier handling.
Turn Gently and Cook to Temperature
Once the meatballs hit the grill, patience pays off. Don’t constantly move them around; let them sit long enough to develop a crust before gently turning them. The crust helps prevent sticking and keeps the meatballs intact. Most meatballs cook for about 10 to 15 minutes, depending on size. For safety, beef and pork meatballs should reach 160 degrees, while poultry versions should hit 165 degrees internally if you’re using a meat thermometer.
Finish with a Sauce
Think carefully about sauce timing. Sweet sauces like barbecue or teriyaki can burn quickly over direct heat, so it’s best to brush them on during the last few minutes of cooking. Or skip the stress entirely and serve sauce on the side. Either way, grilled meatballs pair beautifully with bold flavors, from chimichurri to garlic Parmesan.
Smoked Chorizo Meatballs
1 pound ground beef, 90/10 preferred
1 pound pork chorizo
2 large eggs
½ white onion, grated
½ cup panko breadcrumbs
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
2 tablespoons dried Mexican oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon black pepper
For Smoked Tomato Sauce:
3 tablespoons chipotle chiles in adobo
½ white onion, diced
4 garlic cloves, peeled
1 28-ounce can fire roasted tomatoes
1 teaspoon smoked paprika
½ cup beef broth
kosher salt to taste
½ cup chopped fresh cilantro, for garnish
Prepare the smoker for indirect cooking at 350°F.
Prepare the sauce. Add the chipotle chiles, onion, and garlic into a blender and blitz to break up the chiles as much as possible. Add in the rest of the sauce ingredients and purée until the desired consistency. Taste and adjust. Pour the sauce into a large cast-iron skillet or grill-safe pan.
In a large, chilled bowl, add in the ingredients for the meatballs. Using your hands, mix all of the ingredients until evenly combined. Taste test the mixture by cooking a small sample in a frying pan on the stove until cooked through. Adjust the seasoning if needed. Roll out the meat into 11 2-inch balls and place on parchment-lined baking sheet, leaving space between each meatball.
Place the meatball tray and the skillet with the sauce in the smoker, allowing them to cook for about 25 minutes.
Once the meatballs hit 135–140°F internal temperature, transfer to the skillet with the Smoked Tomato Sauce, nestling them in. Continue to cook until the meatballs reach 165°F, another 10 minutes or so.
Sprinkle the cilantro over top. Serve with garlic bread, freshly cooked pasta, or just grab them with a fork.
Jalapeno Mozzarella Stuffed Meatballs
2 pounds ground beef
15 mozzarella balls/cubes
1 red onion minced
2 jalapenos minced
3 tablespoons breadcrumbs
1 tbsp salt
1 tbsp ground pepper
3 tbsp GMG Beef Rub
2 eggs
Preheat grill to 225º.
In a large mixing bowl, add in ground beef, jalapenos, red onion, breadcrumbs, and 2 eggs. Mix thoroughly, then add in salt, pepper, and GMG Beef Rub.
Roll out 15 medium sized meatballs, then press in a mozzarella ball into each one. Rewrap the hole in each ball. With a sauce brush, rub your favorite barbecue sauce to cover each meatball. In this recipe, we used our GMG Pitmaster Sauce.
Place the meatballs on your smoker at 225º 1.5 hours. After they have received some smoke, turn the grill up to 350º for 15 minutes to finish them off!