Recipe from Weber's Time to Grill™ by Jamie Purviance
Spaghetti and Meatballs
People
Serves 4
Prep Time
15 mins
Grilling Time
10 mins
- People
- Serves 4
- Prep Time
- 15 mins
- Grilling Time
- 10 mins
the Ingredients
Meatballs
- 1 pound / 455 grams ground chuck (80% lean)
- ½ cup / 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 (24 ounces) tomato-basil pasta sauce
- 1 pound dried spaghetti pasta
- Freshly grated Parmigiano-Reggiano® cheese
Instructions
- 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 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 ¼ cup 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 3- to 4-quart 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.
the Ingredients
Meatballs
- 1 pound / 455 grams ground chuck (80% lean)
- ½ cup / 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 (24 ounces) tomato-basil pasta sauce
- 1 pound dried spaghetti pasta
- Freshly grated Parmigiano-Reggiano® cheese
