finely chopped fresh Italian parsley leaves
finely chopped fresh oregano leaves
freshly ground black pepper
jar (700 millilitres) tomato–basil pasta sauce
dried spaghetti pasta
Freshly grated Parmigiano-Reggiano® cheese
Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Bring a large pot of salted water to a boil on the stove for the pasta.
In a large bowl thoroughly but gently blend the meatball ingredients. Using 60 grams of the mixture for each, gently make eight meatballs slightly larger than a golf ball.
Related Grill Skills
Brush the cooking grates clean. Grill the meatballs over direct medium heat, with the lid closed, until cooked on all sides, about 10 minutes, turning two or three times.
Brush the cooking grates clean. Grill the meatballs over medium heat, with the lid closed, until cooked on all sides, about 10 minutes, turning two or three times.
Meanwhile, in a 2.8 to 3.8 litre saucepan over low heat on the stove, warm the pasta sauce. Cook the spaghetti in the large pot of boiling water according to package instructions. When the meatballs are done, add them to the hot pasta sauce and simmer gently while the pasta finishes cooking. Drain the pasta, toss it with the sauce and meatballs and serve hot with freshly grated cheese.