Beef Meatballs on a Foreman Grill Recipe
Using a George Foreman basic grill to make meatballs is as easy as making hamburgers on the grill. Try these delicious beef meatballs that can be finished in a pot of red sauce for pasta or meatball sandwiches.
Ingredients
Sauce Ingredients:
- 2 tablespoons extra virgin olive oil EVOO
- 3 cloves garlic minced
- 1 pinch red pepper flakes
- 4 (14 ounce) cans fire roasted diced tomatoes or just crushed tomatoes
- 1 teaspoon brown sugar optional
- 1 teaspoon dried basil
- 1 bay leaf
- ½ to 1 teaspoon sea salt
- ½ teaspoon black pepper
Meatball ingredients:
- 1 pound ground beef
- 1 slice bread torn into small pieces
- 1 tablespoon milk
- 3 tablespoons grated parmesan cheese
- 2 teaspoons Italian herb seasoning blend
- salt and pepper to taste
- 1 egg
- extra virgin olive oil for grilling
Instructions
- In a saucepot, warm the olive oil over medium heat. Add the garlic and sauté until lightly golden. Add the red pepper flakes and sauté for an additional 30 seconds.
- Stir in the tomatoes and juices, basil, bay leaf, salt, and pepper. Bring this to boil. Turn the heat down to a rolling simmer so the tomatoes don’t splatter and partially cover.
- Cook the sauce for approximately 45 minutes until the tomatoes start to break down. If the sauce becomes too thick, you can thin it with a little water.
- At approximately 30 minutes start your meatballs. Preheat the GF grill while you mix and roll.
- Place the bread in a large bowl and soak it with the milk. Get your hands in there. Add the ground beef, cheese, Italian seasoning, salt and pepper, and egg. Combine well with your hands.
- Shape into golf ball size meatballs by wetting your fingertips with a little water and rolling the mixture with the palms of your hands. Set these aside on a plate or on a counter covered with plastic wrap.
- Coat the grill plates with olive oil. Place as many meatballs on the grill as will fit without crowding too much and close the top.
- Cook for 5 minutes or until the internal temperature reads 145°F. You will have to do this in batches.
- As the meatballs finish cooking, place them in the simmering sauce to stay warm and to absorb the flavors and moisture of the sauce. This will also add flavor and body to the sauce.
- Remove the bay leaf from the sauce and serve over your favorite pasta, or inside crusty rolls as meatball sandwiches.
- Alternatively, cool the sauce and freeze in containers for up to a couple of months.
Nutrition
Calories: 414kcalCarbohydrates: 7gProtein: 23gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 125mgSodium: 486mgPotassium: 377mgFiber: 1gSugar: 2gVitamin A: 131IUVitamin C: 1mgCalcium: 102mgIron: 3mg
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