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.