Grilled Meatballs and Spaghetti
It’s no secret that the warmer months are grilling season, there is just something magical about heading into your backyard, firing up the grill, and cooking up something delicious for you and your family to enjoy. Not only is grilling easy once you get the hang of it, but just about anything you put onto those grates over an open flame is going to taste good.
Hamburgers, sausages, chicken, fish, steaks, zucchini, peppers, even peaches! As a matter of fact, the classic Spanish rice dish, paella, is classically made to be cooked on the grill as well.
But with all of the food that has been grilled throughout human history, we are left to wonder if there is anything new to be grilled, that is until now as I take the Italian-American staple, spaghetti and meatballs, and give it a twist over the grill. The plan is to grill my meatballs as well as grill up some tomatoes that I will blend up into a sauce.
Grilling meatballs might not be the newest thing, but it is certainly a fun way to spice up your pasta night.
Serves 4
For the Meatballs:
1 1/2 pounds ground beef and/or pork
1/2 cup Panko breadcrumbs
1/2 cup finely grated Parmigiano Reggiano
1/4 cup thinly sliced basil leaves
2 garlic cloves, minced
2 eggs
Salt and pepper
Vegetable oil, for the grill
For the Grilled Tomato Sauce:
2 1/2 pounds of large, very ripe tomatoes
Olive oil
Salt and pepper
1 tsp dried oregano
15 whole garlic cloves, unpeeled
For the Pasta:
1 pound spaghetti
Grated Parmigiano and sliced basil
Preheat the grill to medium-high heat and bring a large pot of salted water to a boil.
Combine all of the meatball ingredients in a large bowl, making sure to season generously with salt and pepper, and form the mixture into 2-inch balls.
Quarter the tomatoes and toss them with some oil, salt and pepper. Toss the garlic cloves in oil as well.
Scrub any residue off of the grill and rub with vegetable oil. Lay the meatballs, tomatoes and garlic in the hottest parts of the grill and cook, turning occasionally, until everything is charred in spots and the meatballs are mostly if not fully cooked. Take stuff off as it’s ready.
When the garlic is cooled enough to handle, remove the skin and add to a blender with the tomatoes and oregano. Blend until broken down and somewhat smooth, then pour into a medium saucepan. Bring the sauce to a simmer, then add the meatballs and continue cooking for about 10 minutes, or until the sauce is thickened.
Meanwhile, boil the spaghetti according to the package directions for al dente. Reserve 1/2 cup of pasta water, then drain.
Toss the pasta with the sauce and meatballs, and add some pasta water if you need to adjust the sauce consistency. Season the sauce with salt and pepper to taste, then serve, topping with grated cheese and basil.
