Tasty meatballs stuffed with mozzarella sticks. Perfect for snacking or on top of pasta.
Total Time: 1 hour
Servings: 4
Ingredients:
Meatball Mixture
- Italian Parsley, Chopped
- 1lb Ground Beef
- ½ tsp Kosher Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- ½ tsp Crushed Red Pepper
- ½ tsp Oregano
- 1/3 C Bread Crumbs mixed with 2 Tbs Milk
- 1 Egg
- Shredded Parmesan
Other Ingredients
- Mozzarella Sticks
- Soaked Hickory Planks
- Marinara Sauce
- Italian Parsley
- Shredded Parmesan
- Extra Virgin Olive Oil
Chef's Tip
Use a measuring spoon to get equally sized meatballs.
Directions:
- Soak Hickory Planks in warm water for 15 minutes.
- Set up grill for 2 zone cooking.
- Mix all the ingredients for the meatball mixture together.
- Form golf sized balls of mixture and press in 1/3 piece of mozzarella stick into center of meatball.
- Place meatballs on plank and cook over indirect heat – 25 minutes
- Top with marina sauce and parmesan when the cheese starts oozing out of the meatballs and cook for an additional 5 minutes over direct heat.
- With an instant read thermometer make sure the internal temperature reads at least 165F.
- Garnish with Extra Virgin Olive oil and chopped fresh parsley.
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
