Blackstone Meatballs
Simple ingredients make these Blackstone Meatballs perfect for a weeknight meal. Top of spaghetti or serve in a sub for a delicious meal idea.
Servings: 6
Calories: 513kcal
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon Oil
Instructions
- Add beef, bread crumbs, Parmesan cheese, garlic powder, Italian Seasoning, and salt and pepper in a large bowl. Mix with your hands until combined.
- Form into 1 or 2 inch meatballs. The recipe should make approximately 24 meatballs. Refrigerate the meatballs for at least one hour before cooking them on the griddle.
- Preheat the Blackstone grill over low heat and drizzle approximately 1 Tablespoon of oil on the grill. Place the meatballs on the grill and let the meatballs cook on the griddle until they are browned and start to release from the grill (3-4 minutes).
- Flip the meatballs and cook until the opposite starts to brown as well (3-4 more minutes).
- Continue to cook and flip the meatballs until they reach an internal temperature of 165 degrees F.
- Remove the meatballs from the grill to a separate plate. Allow the meatballs to sit for 5-10 minutes. Then serve over pasta with your favorite sauce and enjoy!
Notes
Use an instant-read meat thermometer to make sure that the meatballs are cooked to a safe temperature before removing them from the grill.
Any oil with a high smoke point will work for this recipe. Avocado Oil, Vegetable Oil, Canola Oil and Coconut Oil would all work great in this recipe.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 513kcal | Carbohydrates: 15g | Protein: 31g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 115mg | Sodium: 767mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 0.01mg | Calcium: 141mg | Iron: 4mg
