Juicy meatballs that are perfect for any occasion. The hickory plank gives these a nice subtle smoky flavor. I highly recommend giving these meatballs a try!

Total Time: 40 minutes
Servings: 4 as a side


Meatball Mix

  • 1lb Ground Beef
  • 2 Shallots, minced
  • 2 Garlic Cloves, minced
  • ⅓ C Bread Crumbs
  • ¼ C Beer
  • ½ tsp Black Pepper
  • 1 tsp Kosher Salt
  • 2 Tbsp Worcestershire Sauce

Honey Mustard Glaze

  • ½ C Yellow Mustard
  • ½ C Honey

Chef's Tip

To create a two-zone fire, position coals on one side of the grill for direct, high-heat cooking and searing and leave the other side empty. You can use the side without coals for lower-temperature cooking and as a safe zone for flare-ups.


  1. Soak planks in hot water for 15 minutes to an hour
  2. Set up grill for 2-zone cooking
  3. Mix all ingredients in meatball mixture in a large mixing bowl
  4. Form golf ball sized meatballs, packing them together firmly with your hands
  5. Place meatballs on plank and dust with your favorite barbecue rub
  6. Place plank on grill over indirect heat for about 20 minutes
  7. While the meatballs are cooking, whisk together the honey and mustard for the glaze
  8. Once internal temperature reaches 150F, move over direct heat and start glazing with honey mustard sauce
  9. I have found that 3 coats of the glaze is the sweet spot.
  10. Remove meatballs from the grill when the internal temperature reaches 165F


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Planks