Garlic,white cheddar and herb spiced meatballs grilled over hickory charcoal served with buttery grilled Texas toast.
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Ground Beef
Ground beef, also known as minced beef, is a versatile and popular meat product made by finely grinding beef cuts. It typically comes from various parts of the cow, including chuck, round, and sirloin. The fat content in ground beef can vary depending on the specific cuts used and the desired leanness.
Herb Bouquet
This mix of herbs will add a delightful and savory touch to your grilled meatballs. Feel free to adjust the proportions to your liking, and remember that fresh herbs will always impart the most vibrant flavor. Fresh herbs are always preferable, but if you only have dried herbs on hand, use about 1/3 of the amount called for in the recipe.Finely chop the herbs to ensure they are evenly distributed throughout the meatball mixture.
Garlic
Garlic is pungent, sharp, and slightly spicy with a lingering savory flavor that adds depth and complexity to these meatballs. The aroma is intense and aromatic, while the taste is slightly sweet and nutty with a hint of bitterness.
White Cheddar
This dish delivers a culinary masterpiece, artfully balancing zesty, tangy notes with velvety smooth and creamy textures. The interplay of these contrasting flavors creates a symphony on the palate, resulting in a truly decadent and fulfilling dining experience that lingers long after the last bite.
Texas Toast
Texas toast is thick sliced white bread. About double the size of regular slice white bread. It is buttery, crispy on the outside, and soft and fluffy on the inside.
TIPS & TRICKS FOR THE BEST BBQ GRILLED MEATBALLS + TEXAS TOAST
How to Season Meatballs
There are countless ways to season meatballs, depending on your personal preferences and the cuisine you’re aiming for. I prefer to spread my meat out on a sheet to season opposed to mixing in a bowl. I found spreading the meat allowed for more even spice distrubution and required less handling and it also gave me one less dish to wash since i prepped and rolled in the same pan.
How to Keep the Meatballs from Sticking
Rub the grill grates with oil before heating to ensure the meatballs don’t stick and also don’t cause any flare ups.Ensure they have enough space to brown evenly without sticking together. Allow the meatballs to cook for a few minutes undisturbed before attempting to turn them. This will help them develop a crust and prevent them from sticking.
How to Keep Meatballs from Falling Apart
Breadcrumbs, eggs, and grated cheese are common binders that help hold the meatballs together. Over mixing the meatball mixture can result in tough meatballs that are more likely to fall apart. Mix just until the ingredients are combined. Avoid over handling the meatballs while shaping and cooking.
How to Store Meatballs
Refrigerate: Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze cooked meatballs in a freezer-safe container or bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat meatballs in the oven, on the stovetop, or in the microwave.
Can You Smoke the Meatballs?
Yes, you can smoke meatballs! Smoking adds a delicious deeper smoky flavor to the meatballs and gives them a fiery red color too. Here’s how to do it. Preheat your smoker to 225-250 degrees Fahrenheit. Shape your meatball mixture into balls.Smoke the meatballs for 1-2 hours, or until they reach an internal temperature of 165 degrees Fahrenheit.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
BBQ Grill
Charcoal + Fluid
Tons
Mixing Bowl
Serving Tray
SIMILAR INGREDIENTS TO
GARLIC BEEF TIPS & ONIONS
Za’atar Spiced Meatballs
AVOCADO WASABI PASTA SALAD
ENJOY THIS RECIPE WITH
Supreme Salad
GRILLED RIBEYE & ALLEPO & SHALLOT CHIMICHURRI
CAST IRON RIBEYE + BLUE CHEESE BUTTER
INGREDIENTS
- 2 lb 80/20 ground beef
- 1/4 cup dried bread, torn
- 1/2 yellow onion, minced
- 8 garlic cloves, minced
- 1/4 cup white cheddar, grated
- 2 whole eggs
- 3 tbsp milk
- 1 tbsp olive oil
- 2 tsp oregano, torn
- 1 tsp basil, torn
- 1 tsp chicken bouillon
- 2 tsp red pepper flakes
- 1 tsp black pepper
- 1 tbsp salt
- Texas Toast:
- 6 slices Texas toast
- 4 tbsp soft butter
- 1 tbsp soft margarine
- 6 garlic cloves, minced
- 1 tsp garlic salt
- 1/4 tsp black pepper
INSTRUCTIONS
- Prepare the Meatballs:
- Soak the torn bread in milk and olive oil.
- Season the ground beef with the oregano, basil, chicken bouillon, red pepper flakes, black pepper, and salt.
- Once the bread has absorbed the milk and oil, add it to the seasoned beef along with the minced onion, minced garlic, grated cheddar, and whole eggs.
- Mix thoroughly.
- Form the mixture into 2 oz meatballs.
- Preheat the Grill:
- Prepare a grill over hickory coals.
- Once the coals have embered, brush the grill grate with oil.
- Grill the Meatballs:
- Place the meatballs on the grill with enough space to flip them.
- Cook for 7 minutes, or until a crust forms.
- Once the meatballs naturally release, flip them and cook for an additional 5 minutes.
- Remove the meatballs from the grill.
- Prepare the Texas Toast:
- Combine the soft butter, soft margarine, minced garlic, garlic salt, and black pepper.
- Spread the butter mixture on both sides of the Texas toast slices.
- Grill or Toast the Bread:
- Grill the Texas toast on the grill until golden brown and crusty (or toast it on the stove to avoid flare-ups).
- Assemble and Serve:
- Place the cooked meatballs on the grilled Texas toast and serve.
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