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Grilled Italian Meatballs

By David Bowers
Published: April 1, 2008
Photo by Cabin Life Staff
Heap these meatballs straight off the grill into sliced submarine rolls and top with your favorite marinara sauce, heated. Dust with Parmesan and don’t expect leftovers.

Serves 6.

What you Need:

  • 2 pounds ground chuck
  • 1/4 cup Parmesan cheese
  • 1 egg
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried whole oregano
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper


1. Preheat a gas grill on medium for 10 minutes with the lid closed, or prepare a medium-hot charcoal fire.

2. Put all the ingredients in a large bowl and combine well using your hands or a wooden spoon. Shape into meatballs just smaller than a ping-pong ball, and flatten slightly.

3. Grill over direct heat for 10-12 minutes, turning frequently, until browned with a few char marks.

Photo by © Anka Lazarova,
Italian meatballs cry out for red Italian table wine, but Chiantis can be very uneven in quality and all over the map in price levels.Go for a reliable, middle-of-the-road red such as Il Conte Montepulciano D’Abruzzo, excellent for under $10.

The tangy mustard sauce on the Swedish meatballs pairs well with a tangy, light-bodied wine – our house favorite is Dashwood Sauvignon Blanc from the Marlborough region of New Zealand.

Sweet spices such as cumin and coriander will war on your tongue with light-bodied red wine. Avoid pinots (and tannic Cabernet Sauvignons) and try a fruity, mouth-filling California Zinfandel such as Ravenswood’s Vintner Blend, which is rich and spicy

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