Have You Ever Wanted to Make Your Own Meatballs?

Homemade Meatballs. .

Homemade meatballs, I am not talking about those tiny little ping pong balls you get in the freezer section of your grocery store. I am talking about lacrosse ball size meatballs. Homemade sauce with these great big beauties that I mix and roll by hand. To make your sandwich you have to cut these gorgeous things in half to put them on the bread.

How about some sauce for those meatballs. .

Only homemade tomato sauce will do for these beautiful gems. I love when our garden over produces tomatoes, because I can make sauce and freeze it for later. This past season we had an abundance of tomatoes and peppers and the hubbs decided to roast them and blend them for sauce. Great idea and very tasty. Saute some fresh garlic, very important to use fresh garlic, it has much more flavor than the powdered stuff. The essential oils are very beneficial too. I saute in olive oil and a little white wine, once your garlic is smelling your house up add your sauce. If you do not have homemade sauce add a couple cans of your favorite brand of sauce, it does not hurt to add some tomato paste too.

I like to season my sauce with: cumin, thyme, oregano, cilantro, onion powder, dry mustard, and a little rosemary. If you need a little liquid you can add: water, vegetable broth or beef broth. I used vegetable broth for my most recent batch and they were wonderful. Let this simmer for a bit while you mix up your seasoning for the meatballs.

The Balls. . .

I used 2 lbs ground beef, I like to use a more lean beef. 1 cup breadcrumbs, 1 egg beaten, splash of milk, 2 tbs parsley, 2 tsp garlic powder (yes I use powder in the meat), 2 tsp onion powder and mix well by hand. Form into Lacrosse/ tennis ball size meatballs.

The cook. . . Slowly on the Traegar. . .

Heat your Traegar up to 150 degrees once heated place your pan ( I use an aluminum foil pan) on your grill uncovered for an hour. I do baste a little bit of sauce so the balls do not dry out. By leaving them uncovered you allow the smoke flavor to really permeate the meat. After the initial hour of cooking I pour my sauce over the meat balls and cover my pan with foil. Turn up your heat on the grill to 225 and cook for 6-8 hours.

These beauties getting ready to go on the grill for six hours or so

How Do you Serve your Meatballs?

I like to serve my meatballs on french bread toasted. I put my oven on broil and toast my bread for a bit to dry it out. Once the bread is starting to get some color I pull it out of the oven and rub the bread with a piece of peeled garlic. This is better than garlic butter. Place a piece of your favorite cheese on your bread. The hubbs likes swiss and I like fresh mozzarella. Cut your meatball in half and place them on top of your cheese then pop your sandwich open faced back in the oven on broil for a bit longer. This last bit in the oven is to finish the browning of your bread and to melt your cheese.

This is an old picture but is what my meatball subs look like.

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