Smoky Meatballs with Grilled Tomato & Red Wine Sauce
Smoky Meatballs with Grilled Tomato & Red Wine Sauce
Ingredients
For the Meatballs
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Grilled Vegetables
- 1 pound cherry tomatoes on the vine
- 1 red bell pepper, seeded and quartered
- 1 red onion, halved
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, whole, peeled
- 1 tablespoon unsalted butter
- to taste kosher salt
- to taste black pepper, freshly ground
For Serving
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into 12-16 large meatballs, about 2 inches in diameter.
⏱️ 15 min
- 2
Prepare the Vegetables: In a separate bowl, toss the cherry tomatoes on the vine, quartered red bell pepper, halved red onion, and 4 unpeeled garlic cloves with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Ensure all vegetables are lightly coated.
⏱️ 10 min
- 3
Grill Vegetables: Preheat your grill to medium-high heat (400-450°F). Place the seasoned vegetables directly on the grill grates. Grill, turning occasionally, until softened and lightly charred. This will take approximately 5-7 minutes for the tomatoes, 8-10 minutes for the bell pepper and onion, and 10-12 minutes for the unpeeled garlic cloves. Remove all grilled vegetables from the grill. Once cool enough to handle, chop the grilled bell pepper and onion. Squeeze the softened garlic from its skin and mince.
⏱️ 15 min•🌡️ 425
- 4
Grill Meatballs: While the vegetables are cooling, place the raw meatballs directly on the clean grill grates. Cook, turning occasionally, until well-seared with distinct grill marks on all sides and partially cooked through, about 8-10 minutes. They don't need to be fully cooked at this stage.
⏱️ 10 min•🌡️ 425
- 5
Simmer the Sauce: Transfer the partially grilled meatballs to a large, grill-safe cast-iron skillet. Place the skillet on the grill over medium heat. Pour the 1 1/2 cups of dry red wine over the meatballs. Add the chopped grilled tomatoes, bell pepper, and onion, along with the minced grilled garlic, 2 tablespoons of fresh chopped parsley, and the 2 whole peeled garlic cloves. Bring the sauce to a gentle simmer, then cover the skillet loosely. Cook for 15-20 minutes, allowing the sauce to thicken and the flavors to meld, and the meatballs to finish cooking through.
⏱️ 20 min
- 6
Cook Spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the 1 pound of spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 7
Finish the Sauce: Once the sauce has thickened and the meatballs are cooked, remove the skillet from the grill. Stir in the 1 tablespoon of unsalted butter until it melts and is fully incorporated, enriching the sauce. Taste the sauce and season with additional kosher salt and freshly ground black pepper as needed.
⏱️ 5 min
- 8
Serve: Drain the cooked spaghetti. Divide the spaghetti among serving plates. Spoon the smoky meatballs and generous amounts of the grilled tomato and red wine sauce over the spaghetti. Garnish generously with fresh grated Parmesan cheese before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Meatballs with Grilled Tomato & Red Wine Sauce
Ingredients
For the Meatballs
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Grilled Vegetables
- 1 pound cherry tomatoes on the vine
- 1 red bell pepper, seeded and quartered
- 1 red onion, halved
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, whole, peeled
- 1 tablespoon unsalted butter
- to taste kosher salt
- to taste black pepper, freshly ground
For Serving
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into 12-16 large meatballs, about 2 inches in diameter.
⏱️ 15 min - 2
Prepare the Vegetables: In a separate bowl, toss the cherry tomatoes on the vine, quartered red bell pepper, halved red onion, and 4 unpeeled garlic cloves with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Ensure all vegetables are lightly coated.
⏱️ 10 min - 3
Grill Vegetables: Preheat your grill to medium-high heat (400-450°F). Place the seasoned vegetables directly on the grill grates. Grill, turning occasionally, until softened and lightly charred. This will take approximately 5-7 minutes for the tomatoes, 8-10 minutes for the bell pepper and onion, and 10-12 minutes for the unpeeled garlic cloves. Remove all grilled vegetables from the grill. Once cool enough to handle, chop the grilled bell pepper and onion. Squeeze the softened garlic from its skin and mince.
⏱️ 15 min•🌡️ 425 - 4
Grill Meatballs: While the vegetables are cooling, place the raw meatballs directly on the clean grill grates. Cook, turning occasionally, until well-seared with distinct grill marks on all sides and partially cooked through, about 8-10 minutes. They don't need to be fully cooked at this stage.
⏱️ 10 min•🌡️ 425 - 5
Simmer the Sauce: Transfer the partially grilled meatballs to a large, grill-safe cast-iron skillet. Place the skillet on the grill over medium heat. Pour the 1 1/2 cups of dry red wine over the meatballs. Add the chopped grilled tomatoes, bell pepper, and onion, along with the minced grilled garlic, 2 tablespoons of fresh chopped parsley, and the 2 whole peeled garlic cloves. Bring the sauce to a gentle simmer, then cover the skillet loosely. Cook for 15-20 minutes, allowing the sauce to thicken and the flavors to meld, and the meatballs to finish cooking through.
⏱️ 20 min - 6
Cook Spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the 1 pound of spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 7
Finish the Sauce: Once the sauce has thickened and the meatballs are cooked, remove the skillet from the grill. Stir in the 1 tablespoon of unsalted butter until it melts and is fully incorporated, enriching the sauce. Taste the sauce and season with additional kosher salt and freshly ground black pepper as needed.
⏱️ 5 min - 8
Serve: Drain the cooked spaghetti. Divide the spaghetti among serving plates. Spoon the smoky meatballs and generous amounts of the grilled tomato and red wine sauce over the spaghetti. Garnish generously with fresh grated Parmesan cheese before serving.
⏱️ 5 min