There’s something about grilling meatballs that just hits different. You still get all the classic Italian flavors—parmesan, garlic, fresh herbs—but with that extra layer of smoky caramelization you can only get from a grill. These grilled Italian meatballs are tender on the inside, slightly crisp on the outside, and ridiculously flavorful.
They’re perfect on their own, over pasta, or served with a side of grilled vegetables like zucchini, tomatoes, and sweet red peppers. I like to think of this as comfort food with a little summer soul.
Ingredients
(Serves 6)
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1 lb ground beef (80/20)
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1 lb ground pork (85/15)
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¾ cup panko breadcrumbs
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½ cup whole milk
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1 cup finely minced onion
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2 eggs, lightly beaten
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½ cup grated parmesan
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½ cup chopped fresh Italian parsley
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4 garlic cloves, minced
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2 tbsp chopped fresh basil
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2 tsp kosher salt
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1 tsp freshly ground black pepper
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½ tsp crushed red pepper flakes
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½ tsp dried oregano
Instructions
1. Prep the binder:
In a small bowl, combine the panko and milk. Let it soak for about 10 minutes until the crumbs are soft and have absorbed the milk.
2. Mix it all up:
In a large mixing bowl, add the soaked breadcrumbs along with the beef, pork, onion, eggs, parmesan, parsley, garlic, basil, salt, pepper, red pepper flakes, and oregano. Mix everything gently with your hands—just until it comes together. Avoid overmixing, or the meatballs may turn out dense.
3. Chill for flavor:
Cover the bowl and refrigerate for at least 1 hour. This helps the flavors develop and makes shaping easier.
4. Shape your meatballs:
With slightly damp hands, form the mixture into about 18 evenly sized meatballs. Place them on a lightly greased tray or plate.
5. Grill time:
Preheat your grill to medium heat. You’ll want a two-zone setup—one side for direct heat and the other for indirect. Lightly oil the grates to help prevent sticking.
6. Get that sear:
Place the meatballs over the direct heat. Let them cook for about 2 minutes per side, turning once they naturally release from the grill. You’re aiming for a nice browned crust.
7. Finish with gentle heat:
Move the meatballs to the indirect heat zone and cover the grill. Let them finish cooking for another 15–20 minutes, or until the internal temperature hits 165°F (75°C).
Using an Electric Grill?
No problem! Here’s how to do it:
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Preheat your electric grill to medium and lightly oil the surface.
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Place the meatballs evenly spaced, and grill for about three to four minutes per side, rotating to get a nice golden crust.
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Lower the heat slightly and continue cooking for ten to fifteen minutes, turning occasionally, until they reach an internal temp of 165°F (75°C).
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If your grill runs hot, slide them to a cooler edge near the end to avoid burning.
If this recipe made your mouth water even a little, go ahead and save it for later — or share the image below to your Pinterest board and spread the grilled meatball love.
Video Recipe
Tips & Tricks for Perfect Grilled Meatballs
1. Don’t skip the breadcrumb soak.
Mixing the panko with milk before adding it to the meat is what keeps the meatballs moist and tender. If you add dry breadcrumbs straight in, you’ll end up with a tougher texture.
2. Go half beef, half pork.
Using a mix of ground beef and pork gives the best flavor and a softer bite. Beef brings the richness, while pork adds a juicy, melt-in-your-mouth quality.
3. Wet your hands before shaping.
Slightly damp hands prevent the mixture from sticking to your fingers and help you shape smooth, even meatballs without packing them too tight.
4. Chill before grilling.
Letting the meatball mixture rest in the fridge helps the flavors come together and firms it up, so they hold their shape better on the grill.
5. Give them space.
Whether you’re using an outdoor or electric grill, don’t overcrowd. Leaving space between each meatball helps them cook evenly and develop that golden crust.
6. Add a final sprinkle.
Right before serving, hit the meatballs with a touch more grated parmesan and some chopped fresh parsley. It gives them a polished, restaurant-style finish with barely any effort.
7. Grill the veggies last.
After the meatballs come off, throw on your veggies. They’ll pick up all the leftover flavor from the grill and pair perfectly without needing extra seasoning.
