I originally put out this post more than 2 years ago when we first started making it.  It is still a staple in this house today.  We make a big batch and freeze the extras after grilling them.  Great for meatball subs and to add to a nice spaghetti dinner.  Great on their own as well.

Jim likes to make bigger ones for the immediate meal…about 2 inches in diameter and puts them directly on the grill while the smaller ones cook in the basket.  If you put them on before you place the basket and remove them after the basket, the cooking time comes out just right.

My husband is a cook “in the making”.  Before we married, he made soups on his own, but not much else.  Since I now work 5 days a week and he works 3, he and my son have “volunteered” to cook more often.  As he has become more comfortable with trying new things, he finds that, like most men, he likes to grill.   He decided to grill meatballs.  This is a beef and pork combo with plenty of onion and herbs to help along the way.  Having a grill basket (with top and bottom) makes it all much easier.

You’ll need:

In a food processor….

1 large onion, quartered

6 cloves garlic

2 slices  whole wheat bread, torn into pieces

1/3 cup fresh basil (how to have year round here)    (and/or 1/4 cup fresh mint is great too)

2 Tbs dried  or 3 Tbs fresh oregano

1 egg

process until everything is combined.

Add this mixture to:

1 1/2 lb lean ground beef

1 1/2 lb Italian pork sausage

1 1/2 cup shredded parmesan or asiago cheese

salt and pepper, to taste

Mix with hands until well combined.(if mixture is too wet, add some dry breadcrumbs)  Shape into  1-1 1/2 inch meatballs.  Place in grill basket.  Attach lid.

With medium-high heat (high in the winter).  Grill for 5 minutes on each side.  Great with mustard for dipping and a salad, like  Fresh Herb Cousous Salad.  Enjoy!