Grilled Italian Meatballs (Polpetti)

Steps

• 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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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!

  Ingredients

  • As Needed Prepared marinara or other sauce, for serving

  •  Fresh basil leaves, for serving