Grilled Meatballs
Ingredients
Meatballs
- 2 pounds ground chuck
- 2 eggs lightly beaten
- 1 1/2 cups shredded zucchini press the excess liquid out
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano crushed
- 1 cup pickled jalapeño peppers, chopped drain and reserve the brine (you will need a 16 ounce jar with the brine for the entire recipe)
The Sauce
- 3 large roma tomatoes
- 4 ounces pickled jalapeño peppers reserve the last 4 ounces
- 6 ounces jalapeño brine
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/2 cup red onion diced
- 1/4 tsp. red pepper flakes
- 1 tbsp cilantro finely chopped
- 1/2 tsp oregano crushed
- 2 tbsps ketchup, barbecue sauce or hot sauce
- salt and pepper to taste
- Fresh cilantro and green onions for garnish
Instructions
- In a large bowl, add all of the ingredients for the meatballs, minus the 1 cup of jalapeño peppers. Line a sheet pan with parchment , wax or foil paper. Divide and make 12 meatballs. Take each meatball and flatten it in the palm of your hand. Add about 1 tablespoon of peppers to the center and then form the meatball around the peppers until sealed. Transfer to the lined baking sheet. Repeat until all done. Chill for 1 hour.
- Prepare your your grill for indirect grilling at about 250 degrees F. This means you will have a hot side and and a cool side. Transfer the meatballs to a pan safe for the grill. Place on the cool side of the grill, close the lid and cook for 45 minutes to 1 hour, rotating the pan halfway through the cooking time.
- Add a small amount of soaked apple wood chips during the last half hour of cooking, this is optional. You are looking for an internal temperature of 165 degrees F. Once meatballs are cooked all the way through, move the pan over to the hot side of grill and cook for just another minute or so.
- While the meatballs are cooking, prepare the sauce. Rough chop the roma tomatoes and transfer to the blender. Add 4 ounces of the jalapeño peppers and 6 ounces of the brine from the peppers. Blend on high until smooth set aside. Heat 2 tablespoons of olive oil to medium heat in a medium sauce pan. Add the onions, garlic and red pepper flakes. Cook for 5 minutes.
- Add the sauce from the blender, along with the remaining ingredients listed. Bring to a boil, reduce heat and taste for salt and pepper. Cook at a low simmer until sauce reduces slightly and becomes thick. Remove from heat and reheat before serving with meatballs. Garnish with fresh green onion and. Yields up to 6 servings.
Notes
Tips~ If peppers are not your first choice for stuffing the meatballs, you could certainly stuff them with cheese if you like. I like using cubed manchego or queso fresco because it won't melt and leak out of the meatballs while cooking. If you would like more sauce you can double up on the recipe, but I just meant it to be as a garnish for the meatballs.