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Tom's BBQ Forecast: Grilled meatballs with marinara

Tom Sherry is getting us ready for the weekend with his meatballs with marinara recipe.


  • 1-pound ground chuck
  • 1/2-pound ground pork
  • 3/4 cup fresh bread crumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • Marinara sauce, for dipping
  • Type of fire: Direct
  • Grill heat: High


In a large bowl, mix together chuck, pork, bread crumbs, eggs, Parmesan, garlic and red pepper flakes until thoroughly combined. Roll out meat mixture into balls 1 1/2 inches in diameter. Season meatballs all over liberally with salt and pepper.

Heat grill. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush meatballs with olive oil and place on grill and cook until well browned all over and cooked through, about 8 minutes total, 2 minutes per side.

Remove meatballs to a platter and let rest for 5 minutes. Serve with marinara sauce.