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Luke’s Meatballs

There’s nothing like the deep, smoky flavor of meatballs grilled over real wood on a vintage Weber. These are a backyard staple in Minnesota, bringing that authentic char and family-style comfort to every plate.

Ingredients

  • 1 lb ground beef
  • 1 lb ground sausage
  • 1/3 cup chopped mushrooms
  • 1/3 cup chopped carrot
  • 4 cloves minced garlic
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 1 Tbsp salt
  • 1 tsp pepper
  • 2 Tbsp parsley
  • 1 tsp mustard powder
  • 1 tsp tarragon
  • 1 tsp sage
  • 2 Tbsp oregano
  • 1/4 cup grated onion
  • 1 tsp ginger

Cooking Instructions

Preheat the grill
Set up your Weber for indirect heat at about 350-375°F (175-190°C). If using charcoal, bank the coals to one side; if using gas, turn on one side and leave the other side off.

Mix the meatball base
In a large bowl, add 1 lb ground beef and 1 lb ground sausage. Gently break the meat apart with your hands or a spoon.

Add the veggies and aromatics
Stir in 1/3 cup chopped mushrooms, 1/3 cup chopped carrot, 4 cloves minced garlic, and 1/4 cup grated onion.

Season and bind
Add 1 egg, 3/4 cup panko bread crumbs, 1 Tbsp salt, 1 tsp pepper, 2 Tbsp parsley, 1 tsp mustard powder, 1 tsp tarragon, 1 tsp sage, 2 Tbsp oregano, and 1 tsp ginger. Mix with clean hands until everything is just combined. Don’t overwork the meat or the meatballs will be dense.

Form the meatballs
Roll the mixture into golf-ball-sized meatballs (about 1.5 inches). Place them on a tray or sheet pan. You should get roughly 24-30 meatballs, depending on size.

Prep the grill surface
Lightly oil the grill grates or place a cast-iron skillet or grill-safe pan on the indirect side of the grill. Let the pan preheat for a few minutes if using one.

Grill the meatballs (indirect heat)
Arrange the meatballs on the indirect side of the grill or in the preheated skillet. Close the lid and cook for 20-25 minutes, turning once halfway through, until they’re nicely browned and the internal temperature reaches 165°F (74°C).

Optional: Add a glaze
In the last 5-10 minutes, brush your favorite BBQ sauce or glaze over the meatballs. Close the lid and let the sauce set and get a little sticky, watching to avoid burning.

Rest and serve
Remove the meatballs from the grill and let them rest 5 minutes. Serve on a platter with toothpicks as an appetizer or pile them on toasted buns for sliders.

Serving tip
These pair perfectly with a simple slaw, grilled veggies, or a cast-iron side like your strawberry skillet cake for a full Big Blue Grillin’ spread.

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