Grilled Italian Meatballs (Polpetti)

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  In a mixing bowl, combine the bread and milk; let sit for 5 minutes. Wring the milk out of the bread. Discard the milk and return the bread to the bowl.

  Add A Note

  Ingredients

  • 1 1/2 Cup cubed white bread

  • 1/4 Cup milk

• 2

  Heat a frying pan over medium heat and add 1 tablespoon of olive oil. Add the bacon, onion, and garlic. Saut for 5 minutes, or until the onion is translucent and the bacon has begun to render its fat. Add to the bread mixture and let cool.

  Add A Note

  Ingredients

  • 1 Tablespoon extra-virgin olive oil

  • 2 Strips bacon

  • 1/2 Cup onion

  • 1 Clove garlic, minced

• 3

  Add the ground chuck, ground pork, Parmesan, parsley, salt, pepper, basil, and oregano. Using a light touch, combine the ingredients with your hands.

  Add A Note

  Ingredients

  • 1 1/2 Pound ground chuck, 80% lean

  • 1/2 Pound ground pork

  • 1 Cup Parmesan cheese

  • 2 Tablespoon parsley, minced

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1/2 Teaspoon Basil, dried

  • 1/4 Teaspoon dried oregano

• 4

  Generously oil your hands with olive oil and form the meat mixture into 1-1/2 inch balls.

  Add A Note

• 5

  In the meantime, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

  Add A Note

• 6

  Arrange the meatballs on the grill grate. Grill for 25 to 30 minutes, or until the internal temperature of a meatball is 160F. Let the meatballs rest for 5 minutes. Skewer them on toothpicks or short bamboo skewers and serve with warmed marinara or other sauce. Garnish with fresh basil leaves, if desired.

  

  Grill: 350 ˚F

  

  Probe: 160 ˚F

  Add A Note