Grilled Garlic Meatballs – Easy Backyard Meatball Recipe with Ground Pounder Seasoning
If you’ve only made meatballs in the oven or skillet, you’re missing out. Grilling meatballs adds a layer of flavor you simply can’t get indoors. These grilled garlic meatballs are juicy, bold, and packed with real garlic flavor thanks to Ground Pounder Garlic Seasoning. They’re perfect for weeknight dinners, meal prep, game day appetizers, or stacking into a killer meatball sub.
Simple ingredients. Big flavor. No nonsense.
Recipe: Grilled Garlic Meatballs
Ingredients
- 1 lb ground beef (80/20 preferred)
- 1 ½ tablespoons Ground Pounder Garlic Seasoning
- ½ cup Italian-style breadcrumbs or panko
- 1 large egg
- 2 tablespoons milk or water
- ¼ cup grated parmesan cheese (optional but recommended)
- 1 tablespoon olive oil
Instructions
1. Preheat your grill
Preheat grill to medium heat (375–400°F). Set up for direct grilling.
2. Mix the meatballs
In a large bowl, combine ground beef, Ground Pounder Garlic Seasoning, breadcrumbs, egg, milk, parmesan, and olive oil. Mix gently until just combined. Do not overmix.
3. Form the meatballs
Roll into 1½–2 inch meatballs, about the size of a golf ball. You should get 14–18 meatballs depending on size.
4. Grill
Lightly oil your grates. Place meatballs directly over medium heat. Grill for 10–12 minutes, turning every 2–3 minutes for even browning.
5. Check doneness
Remove when internal temperature reaches 160°F.
6. Rest & serve
Let rest for 3–5 minutes before serving.
Grilling Tips for Beginners
- Use medium heat, not blazing hot — high heat can burn the outside before the inside cooks.
- Turn often to prevent flare-ups and get even browning.
- A grill basket or skewer method works great if you’re worried about sticking or losing meatballs through the grates.
- If flare-ups happen, move meatballs to indirect heat until flames settle.
Extra Flavor & Pairing Ideas
- Meatball Subs: Toast hoagie rolls, add marinara, provolone, and melted mozzarella.
- Appetizer Style: Toss in warm marinara or garlic butter and serve with toothpicks.
- BBQ Glaze: Brush lightly with a honey garlic or bourbon BBQ glaze during the last 2 minutes.
- Low Carb Option: Serve over grilled zucchini noodles or cauliflower mash.
FAQ
Can I use a different meat?
Yes. This recipe works great with ground pork, turkey, venison, or a beef/pork blend.
Can I make these ahead of time?
Absolutely. Form meatballs and refrigerate up to 24 hours before grilling, or freeze raw for up to 3 months.
Can I cook these in a skillet or oven?
Yes. Pan-sear over medium heat or bake at 400°F for 16–18 minutes.
How do I keep meatballs juicy?
Don’t overmix, use 80/20 beef, and avoid cooking over high direct heat.
Call to Action
If you want garlic flavor that actually shows up, Ground Pounder Garlic Seasoning delivers bold, real-deal taste without the junk. Grab a bottle and turn simple meatballs into something unforgettable.