This easy recipe for ground beef meatballs on the Blackstone is ready in just 30 minutes, making it perfect for any night of the week. Toss them with marinara and serve them up on top of spaghetti, or dunk them in your favorite homemade bbq sauce.
Recipe at a Glance: Blackstone Meatballs
- DETAILS
- Total Time: 30 minutes
- Preparation method: Blackstone (or griddle)
- HIGHLIGHTS
- These Blackstone meatballs are an easy Blackstone beef recipe that's ready in just 30 minutes, making it perfect for weeknight cooking.
- We use grated onion in the meatballs so that it's softened and cooked in the same time that the meatballs cook, giving them an even flavor and texture.
- Finish your meatballs with marinara sauce, or toss them in your favorite bbq sauce.
Whenever I've got a package of ground meat with no real plan, it seems like I always end up making meatballs. They're quick and easy to make, inexpensive, and there are so many ways to serve them, such as over pasta, tucked into sub rolls, or smothered in gravy and piled on warm mashed potatoes. These Blackstone meatballs have the added benefit of being cooked on a large griddle surface, meaning you don't have to work in batches and there's no messy splatter in your kitchen.
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Ingredients and Substitutions
- Ground beef--I recommend using lean ground beef (85/15) for this recipe. It has just enough fat to keep the meatballs from being dry.
- Bread crumbs--You can use plain or seasoned dry bread crumbs here, or feel free to substitute panko.
- Onion--We use grated onion here so that it softens and cooks into the meatballs. You'll need about ½ of a small or medium onion to get ¼ cup of grated onion.
How to Make Meatballs on a Blackstone
1. Combine the bread crumbs, Parmesan, grated onion, egg, garlic, Worcestershire sauce, salt, and pepper in a large bowl and mix well.
2. Add the ground beef and use your hands or a spoon to thoroughly combine the mixture.
3. Shape the meatball mixture into 1 to 1 ½-inch meatballs.
4. Cook the meatballs on a hot griddle over medium-high heat, turning occasionally, until the meatballs are cooked through.
Serving Suggestions
Serve your meatballs however you best enjoy them, whether that's tossed in marinara sauce and served over spaghetti, or tucked into sub rolls, or piled atop mashed potatoes and smothered in gravy.
Storage & Freezing
Uncooked, shaped meatballs can be frozen for up to 3 months. Follow the directions for shaping the meatballs, then place them on a parchment-lined baking sheet. Freeze until solid, then pop them into a resealable bag. Thaw on a baking sheet in the refrigerator before cooking.
Leftover cooked meatballs can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight (if frozen), then warm in a hot skillet or griddle, or in a pot with marinara or BBQ sauce until heated through.
Tips and Troubleshooting
- Don't make your meatballs any larger than 1 ½-inches (4-cm) in diameter. Meatballs that are too large will burn on the outside before fully cooking in the center.
- Roll your meatballs firmly enough that they stick together but don't pack them tightly, as this may cause them to become tough.
- Slick the griddle well with oil before adding the meatballs to avoid sticking. I recommend using a thin metal spatula to turn them. This will help to loosen them from the griddle and also prevent them from falling apart.
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Recipe
Blackstone Meatballs
Ingredients
- ¼ cup bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ cup grated onion
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 1 pound (454 g) lean ground beef
- Oil for the griddle
Instructions
- In a large bowl, combine the bread crumbs, parmesan, grated onion, egg, garlic, Worcestershire sauce, salt, and pepper and mix well.
- Add the ground beef and use your hands or a strong spoon to mix everything together until evenly dispersed.
- Roll the meat mixture into 1 to 1 ½-inch balls and place on a baking sheet. You should get about 20 meatballs from the mixture. At this point, you can cover and refrigerate the meatballs for up to 2 hours if desired.
- Preheat the Blackstone to medium-high. Slick generously with oil.
- Place the meatballs on the griddle, leaving a couple of inches between each meatball. Cook, turning occasionally, until the meatballs are cooked through and the internal temperature reaches 160°F (71°C), about 12 minutes.
Notes
- Size matters--Don't make your meatballs any larger than 1 ½-inches (4-cm) in diameter. Meatballs that are too large will burn on the outside before fully cooking in the center.
- Rolling the meatballs--Roll your meatballs firmly enough that they stick together but don't pack them tightly, as this may cause them to become tough.
- Avoid sticking--Slick the griddle well with oil before adding the meatballs to avoid sticking. Slick the griddle well with oil before adding the meatballs to avoid sticking. I recommend using a thin metal spatula to turn them. This will help to loosen them from the griddle and also prevent them from falling apart.
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