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Grilled Italian Meatballs (Polpetti)

Grilled Italian Meatballs (Polpetti)

By Traeger Kitchen

It is all about the meatballs. Dish them up at any gathering and your family and friends will give them rave reviews.

Prep Time

20 Minutes

Cook Time

30 Minutes




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Units of Measurement:
1 1/2 Cup cubed white bread, crustless
1/4 Cup milk or water
1 Tablespoon Olive oil
2 Pieces sliced bacon, finely chopped
1 Small yellow onion, chopped
1 Clove minced garlic
1 1/2 Pound Ground Chuck
1/2 Pound ground pork
1 Cup grated Parmesan cheese
2 Tablespoon Fresh parsley, chopped
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon dried basil
1/4 Teaspoon dried oregano
As Needed Prepared marinara or other sauce, for serving
Fresh basil leaves, for serving


  • 1

    In a large bowl, combine the bread and milk and let sit for 5 minutes. Wring the milk out of the bread. Discard the milk and return the bread to the bowl.

    • 1 1/2 Cup cubed white bread, crustless

    • 1/4 Cup milk or water

  • 2

    In a frying pan over medium heat, add 1 tablespoon of olive oil. Add the bacon, onion, and garlic and sauté for 5 minutes, or until the onion is translucent and the bacon has begun to render its fat. Add to the bread mixture and let cool.

    • 1 Tablespoon Olive oil

    • 2 Pieces sliced bacon, finely chopped

    • 1 Small yellow onion, chopped

    • 1 Clove minced garlic

  • 3

    In the bowl with the bread and cooled bacon, add the ground chuck, ground pork, Parmesan, parsley, salt, pepper, basil, and oregano. Gently combine the ingredients with your hands.

    • 1 1/2 Pound Ground Chuck

    • 1/2 Pound ground pork

    • 1 Cup grated Parmesan cheese

    • 2 Tablespoon Fresh parsley, chopped

    • 1 Teaspoon kosher salt

    • 1/2 Teaspoon freshly ground black pepper

    • 1/2 Teaspoon dried basil

    • 1/4 Teaspoon dried oregano

  • 4

    Generously oil your hands with olive oil and form the meat mixture into 1 1/2-inch meatballs.

  • 5

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 6

    Insert the probe into the center of a meatball. Place the meatballs directly on the grill grates. Close the lid and cook until the internal temperature reaches 160°F, 25-30 minutes.

    350 ˚F / 177 ˚C

    160 ˚F / 71 ˚C

  • 7

    Remove the meatballs from the grill and let rest for 5 minutes. Skewer the meatballs with toothpicks or short bamboo skewers and serve with warmed marinara sauce, or serve over pasta. Garnish with fresh basil leaves, if desired. Enjoy!

    • As Needed Prepared marinara or other sauce, for serving

    •  Fresh basil leaves, for serving

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