These Smokey Skillet Grilled Meatballs are a fabulous dish to prepare on the grill on a late summer evening and will guarantee be a new favorite!
But don’t be limited by just plain old BBQ sauce… once the meat balls are cooked instead of topping with a sweet BBQ sauce you could top with Marinara sauce and have Meatball Subs. Or make up a batch of our Mole Sauce and have a Mexican-themed meatball dish served over rice. Get creative and you can easily do it all out on your grill!
And don’t worry if you don’t have a cast iron skillet or one that can go directly in an oven/grill/smoker, use an aluminum pan or casserole baking dish.
Ingredients:
1 onion diced
1 tbsp vegetable oil
2 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground cumin
1 1/2 lbs ground beef 80/20
3/4 cup rolled oats not quick cooking
3/4 cup milk
1 tsp black pepper
1/2 cup flour
vegetable oil
1 cup BBQ sauce
Directions:
Prep your grill/smoker and set temp to 325°F. Prep wood chips per manufacturer’s instructions. I used mesquite for this recipe.
In a large skillet over medium high heat, add the oil and onion. Cook for several minutes until softened and add the Worcestershire sauce, salt and cumin. Cook another 2 minutes. Set aside to cool.
In a large bowl mix together the ground beef, oats, milk, onion mixture, and pepper. Roll into golf ball size and place on a cookie sheet (makes between 16 to 20 meatballs). Place sheet in freezer for five minutes to firm up.
After 5 minutes, remove from freezer and roll each meatball in the flour to coat. Pan sear meatballs in oil until just browned.
Place skillet (I used cast iron) directly on the grill and close the lid for 10 minutes (See Note 1). Next, coat meatballs with your favorite BBQ sauce and place back in the grill/smoker for 15 minutes more.
Remove from grill and serve with sauce poured over meatballs.
Recipe inspiration and picture from a delicious website KevinIsCooking !