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Recipe From from Weber's Time to Grill™ by Jamie Purviance

Spaghetti and Meatballs

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    10 min.

Serves 4
Prep Time
15 min.
Grilling Time
10 min.

the Ingredients

20160113153722 Spaghettti Meatballs


  • 455 grams ground chuck (80% lean)
  • 35 grams panko bread crumbs
  • 1 large egg
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 1 tablespoon finely chopped fresh oregano leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 1 jar (700 milliliters) tomato-basil pasta sauce
  • 1 gram dried spaghetti pasta
  • Freshly grated Parmigiano-Reggiano® cheese


  • 01 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 02 Bring a large pot of salted water to a boil on the stove for the pasta.
  • 03 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.
  • 04 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.
  • 05Meanwhile, in a 2.8- to 3.8-liter 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.

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