Meatballs on the Grill

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I recently have built up the courage to do the grilling and let the man’s work include relaxing and drinking a beer and, of course answer many questions, as I am not exactly comfortable with the major responsibility of grilling perfection. This recipe is based on a craving and a whim… “I want to make meatballs, but its hot today” Not wanting to contribute to the added heat in the house I decided to take this traditional recipe to the outdoors. Here it is…

Meatballs on the Grill with Parmesan Bowties

  • 1 lb grass-fed organic ground beef
  • 1 can organic canned tomatoes – strained and squeezed of excess juice and chopped
  • 2 tsp fresh chopped garlic or 1 -2 tbsp roasted
  • 1 cup chopped fresh herbs (basil, parsley, chives)
  • 1/4 cup Pantry Staple #1
  • 1 Egg
  • 1 tbsp oregano
  • 3/4 cup shredded parmesan cheese
  • 1 tsp salt and 1 1tsp pepper
  • 2 tbsp olive oil (reserved)

It’s as easy as mashing the ingredients in bowl, separating them into four even sized (thick) patties, coating with a little olive oil and grilling for a few minutes on each side.

A grilling burger tip would be that you should be able to flip when you start to see a brown ting move up the side of the patty, also it should release easily. If not it may need to cook another couple of minutes.

Serve with 1 box prepared bowtie pasta and add 1 tsp salt, 1tsp pepper, 2 tbsp olive oil and 1/2 parmesan cheese after it’s been drained. Top with a good organic or homemade marinara.


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