A New Way to Do Meatballs: Cedar Planked Meatballs
I happen to have this thing for meatballs. Well, it's not a thing, I happen to love them. There is a local modern Italian place I enjoy, and no matter what I order, I follow it with a side of meatballs. I can't resist even when my stomach tells me no.
So while waiting in line at the butcher, I spied some meatballs on one side of the counter and grilling planks on the other. As my eyes dart back and forth like I'm watching a tennis match, I think to myself, "Why have I not planked meatballs?" As I look around to make sure I didn't actually say that out loud, I grabbed the meatballs and headed home on a mission.
I’m always looking for new ways to add flavor to routine foods I grill and more often than not, I find myself using a Weber Cedar Plank to accomplish this. The smoldering plank wraps whatever I’m grilling with the sweet & subtle taste of smoke. Proving my point, I’ve found the planks work exceptionally well with meatballs.
From an ease of grilling standpoint, it’s simpler to load a plank with meatballs, then it is to place meatballs on the grill grate individually. Better yet, perfectly spaced meatballs soak up the plank’s smoke and also allow the addition of a sauce, while the meatballs are still on the grill.
Whether your meatballs are store-bought, or homemade, the process is the same.
- Prep the grill with a two-zone fire for both direct and indirect medium-high heat, 350-450° F.
- Place the meatballs on a soaked plank and season to taste with salt and pepper. Place the plank over direct heat and grill, with the lid closed, for 15 minutes.
- Slide the plank to indirect heat. Top the meatballs with marinara sauce. Lower the lid and grill an additional 10 minutes. Top the meatballs with the grated cheese.
- Grill an additional 5 minutes, or until the internal temperature of the meatball reaches 160° F with an instant-read thermometer or iGrill 2.
This is my go-to method for grilling meatballs. Once you try it, I’m sure it will be yours too.