Charcoal-Grilled Italian Sausage Meatballs
These Charcoal-Grilled Italian Sausage Meatballs are a family favorite that I began crafting in the heart of spring 2006, shortly after moving to a new neighborhood. I stumbled upon a local meat market that offers the most incredible Italian sausage infused with vibrant red and green bell peppers, along with savory diced onions. The secret to their irresistible flavor lies in the unique preparation: cooked over charcoal, which enhances the rich, smoky essence that gas grills can’t replicate. This dish is perfect for gatherings, whether it’s a backyard cookout or an intimate family dinner. Serve these succulent meatballs drenched in marinara sauce, over pasta, or as hearty appetizers with crusty bread. The preparation time excludes waiting for the charcoal to ash over, so plan accordingly. Remember to keep the grill lid closed for maximum flavor development, only lifting it when necessary to turn or adjust the meatballs.
N/A
Servings
128
Calories
10
Ingredients
Ingredients
Italian sausage
2 lbs (mild, with red and green bell peppers and onions)
Ground hamburger
1 lb (fresh)
Italian seasoned breadcrumbs
1/2 cup (preferably Progresso brand)
Dried basil
2 tablespoons (dry)
Large eggs
2 (beaten)
Grated Romano cheese
1/2 cup (or Parmesan, reserved half for topping)
Red bell pepper
1/2 (diced)
Green bell pepper
1/2 (diced)
Onion
1 medium (diced)
Marinara sauce
6 cups (preferably Jo Mama's World Famous Spaghetti sauce)
Instructions
1
In a large mixing bowl, combine the Italian sausage, hamburger, breadcrumbs, dried basil, eggs, grated cheese, and diced vegetables. Mix thoroughly until all ingredients are evenly incorporated.
2
Prepare your charcoal grill, aiming for low to medium heat; around 225-250°F is ideal. Once the coals are ashed over, oil the grates or apply non-stick spray to prevent sticking.
3
Scoop the meat mixture using a 1/4 cup measuring cup to form meatballs slightly smaller than a baseball but larger than a golf ball. Set the shaped meatballs aside.
4
In a grill-safe stock pot or roasting pan, pour half of the marinara sauce and place it on the grill away from direct heat to warm while you prepare the meatballs.
5
Once the grill reaches the desired temperature, place the meatballs directly over the heat source. Sear for 3-5 minutes on each side until they develop a rich, golden crust.
6
After searing, move the meatballs away from direct heat (consider using a top rack if available). Allow them to cook for an additional 5-8 minutes until they feel firm but are not fully cooked through.
7
Carefully transfer the meatballs into the pot/pan with the marinara sauce. Place the pan over direct heat and cook for an additional 8-10 minutes or until the internal temperature of the meatballs reaches 155-160°F. For safety, you can cut one meatball in half to ensure there is no pink in the center.
8
Once finished, serve the meatballs with the remaining marinara sauce and top with additional grated cheese if desired.
Nutrition Information
10g
Fat
6g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Charcoal-Grilled Italian Sausage Meatballs?
A savory blend of Italian sausage and hamburger grilled over charcoal for a smoky flavor.
What specific sausage is recommended for this recipe?
Mild Italian sausage infused with red and green bell peppers and onions.
What is the ideal grill temperature for these meatballs?
A low to medium heat between 225-250 degrees Fahrenheit is ideal.
Why is charcoal preferred over a gas grill for this dish?
Charcoal enhances the rich, smoky essence of the meat which gas grills cannot replicate.
How do I prevent the meatballs from sticking to the grill?
Oil the grates or apply a non-stick spray once the coals have ashed over.
What size should the meatballs be shaped into?
Use a 1/4 cup measuring cup to form meatballs larger than a golf ball but smaller than a baseball.
How long should I sear the meatballs?
Sear them directly over the heat for 3 to 5 minutes on each side until they develop a golden crust.
What is the step after searing the meatballs?
Move them away from direct heat to cook for another 5 to 8 minutes until they feel firm.
How is the marinara sauce used on the grill?
Half of the sauce is warmed in a grill-safe pan away from direct heat to finish cooking the meatballs.
What internal temperature should the meatballs reach for safety?
The meatballs should reach an internal temperature of 155 to 160 degrees Fahrenheit.
Can I substitute Romano cheese in this recipe?
Yes, you can use Parmesan cheese as a substitute for Romano.
What vegetables are mixed into the meat mixture?
Diced red bell pepper, green bell pepper, and onion are incorporated into the mixture.
What type of breadcrumbs are recommended?
Italian seasoned breadcrumbs, preferably from the Progresso brand.
How many eggs are used as a binder?
Two large beaten eggs are included in the mixture.
How much total Italian sausage is required?
The recipe calls for 2 pounds of Italian sausage.
How much ground hamburger is needed for the mix?
You will need 1 pound of fresh ground hamburger.
What brand of marinara sauce is suggested?
Jo Mama's World Famous Spaghetti sauce is the preferred choice for this recipe.
How long do the meatballs cook in the sauce on the grill?
They should simmer in the sauce over direct heat for 8 to 10 minutes.
Should the grill lid remain closed during cooking?
Yes, keep the lid closed for maximum flavor development, only lifting it when necessary.
How can I verify doneness without a meat thermometer?
You can cut one meatball in half to ensure there is no pink remaining in the center.
What are common serving suggestions for these meatballs?
Serve them over pasta, with crusty bread, or as hearty appetizers.
What is the total amount of marinara sauce used?
The recipe requires a total of 6 cups of marinara sauce.
How much dried basil is included in the seasoning?
Two tablespoons of dried basil are mixed into the meat mixture.
When was this recipe first created?
The recipe was first crafted by the author in the spring of 2006.
Does the prep time include starting the charcoal?
No, the preparation time excludes the time needed for the charcoal to ash over.
Where did the inspiration for the specific sausage come from?
It came from a local meat market found after moving to a new neighborhood.
What is the fat content per serving of these meatballs?
There are 10 grams of fat per serving.
How many calories are in a single serving?
Each serving contains approximately 128 calories.
How much protein is provided in each serving?
Each serving provides 8 grams of protein.
What should I do with the extra cheese?
Half of the grated cheese should be reserved to top the meatballs before serving.