Looking for the perfect meatball? Look no further! These jumbo meatballs are so light, tender and packed with delicious flavor!!
Meatballs on the grill or campfire?
These delicious meatballs can be cooked over a campfire or right on the grill. Yes, it can be done! I’ve tested it over and over and it works every time. Whether you’re up for a challenge and absolutely love cooking over an open fire or if you prefer a more laid back approach on the grill, you can’t go wrong either way! The choice is yours depending on how adventurous you feel. Choose your fire and get to cookin’!
The prep
The prep for these meatballs is quite easy. Many meatball recipes call for soaking breadcrumbs in milk. Opting for ricotta instead will save you a little time and and certainly adds to the flavor.
Mushroom and Ricotta Jumbo Meatballs
Course: DinnerCuisine: Italian4
servings30
minutes45
minutesLooking for the perfect meatball? Look no further! These jumbo meatballs are so light, tender and packed with delicious flavor!!
Ingredients
1 lb. ground beef
1 lb. ground Italian sausage
1 small onion, diced
2-3 garlic cloves, minced
1 cup panko breadcrumbs
1 cup ricotta
2 large eggs
1 teaspoon each of dried oregano, basil, parsley, salt & pepper
1 cup finely chopped button mushrooms (about 3-4 whole mushrooms)
1 1/2 cups shredded mozzarella
1 large jar of your favorite tomato/spaghetti sauce
Directions
- Preheat grill to medium-high heat or prepare your campfire for cooking. Meanwhile, in a large bowl create your meatball mixture by gently combining all ingredients except the tomato sauce and mozzarella cheese. Be sure not to over mix.
- Using a 1/2 cup measuring cup to scoop the mixture, use your palms to roll it into a jumbo meatball. Each meatball is roughly about a 1/2 cup each.
- Add a drizzle of olive oil to a large hot cast iron skillet or dutch oven and brown the meatballs on all sides, about 15-20 minutes. Be sure not to overcrowd the pan, if necessary do in two batches. Transfer meatballs to a plate and carefully wipe out any excess oil from the skillet.
- Next add the sauce and bring to a simmer. Once simmering, return the meatballs to the skillet and gently nestle them into the sauce. Reduce heat to low and cover, or if cooking over an open fire move the skillet to indirect heat. Simmer for 20-25 minutes or until cooked through. Temperature should reach 165 degrees.
- Top the meatballs with mozzarella. Cover and cook for an additional 5 minutes or until cheese is melted. Serve over spaghetti, mashed potatoes or rice.
Enjoy!