We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Grilled Italian Meatballs (Polpetti)

20

30

Hickory

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

4

Activating this element will cause content on the page to be updated.

:

main

  • 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 garlic, minced

  • 1 1/2 Pound Ground Chuck

  • 1/2 Pound ground pork

  • 1 Cup Parmesan cheese, grated

  • 2 Tablespoon Fresh parsley, chopped

  • 1 Teaspoon Kosher salt

  • 1/2 Teaspoon Freshly ground black pepper

  • 1/2 Teaspoon Basil, dried

  • 1/4 Teaspoon dried oregano

  • 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 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 garlic, minced

  • 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 Parmesan cheese, grated

    • 2 Tablespoon Fresh parsley, chopped

    • 1 Teaspoon Kosher salt

    • 1/2 Teaspoon Freshly ground black pepper

    • 1/2 Teaspoon Basil, dried

    • 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

  • 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

    : 160 ˚F

  • 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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.