Summer calls for extra grill usage, and we’ve been craving meatballs. While the warm, sunny evenings still grace us, gather the family and enjoy some of the most gourmet meatballs you’ve ever laid eyes on.
Fair warning, you’ll probably want to double the recipe. They’re that good.
Lemon Caper BBQ’d Meatballs
- ½ lb ground beef
- ½ lb ground pork
- 1 ¼ dried bread crumbs
- 1 egg, beaten
- 1 clove of garlic, minced
- 1/3 cup of grated parmigiano-reggiano
- 1/3 cup ground pine nuts
- 2 tbsp dried oregano
- 1 tbsp dried parsley
- ½ tsp salt
- Zest and juice of one lemon, 2-3 lemons halved for seasoning after cooked
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/3 cup capers, roughly chopped
Instructions: Combine all ingredients in large mixing bowl and using hands or spatula, fold and combine well. Shape mixture into 8-10 golf ball sized meatballs and place meatballs on parchment lined baking sheet. Heat up bbq and cook meatballs either directly on grill or in grill safe skillet (recommended). Cook until inside temperature reaches approx. 155F and outside of meatballs is charred to desired amount. Remove meatballs from grill and quickly press lemon halves (rind side up) on the grill till they are lightly burnt. Serve meatballs with a squeeze of lemon juice.