The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Meatballs

Tue May 9, 2017

Meatball Mania!

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Meatball Mania!

After 14 years, I didn't think there would be a lot of firsts for the Meatwave, but this past cookout represented the second one in 2017—earlier this year we celebrated the first ever Meatwave in February, and in April we had our first one held despite a definite forecast for cold and rain. Under normal circumstances, this would have called for postponing the event to hold out for better weather conditions, but this was no normal Meatwave as we had four guests from New York in town who were looking forward to reliving the good times we deprived them of by moving south. So with some ingenuity and help from friends, we pulled off a stellar meatball-filled event in the face of some unfavorable obstacles.

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Tue Sep 29, 2015

Tsukune (Japanese Chicken Meatballs)

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Tsukune

A while back I worked on a recipe for Pakistini chicken keema done in kebab form. This required taking a pretty wet ground chicken mixture and getting it to cling to a skewer, which was no easy feat to accomplish. In my tests, chilling the mixture in the freezer for a little while helped things out, making the meat firm enough to at least withstand the short trip from tray to grill, where it became more solid quickly as it cooked over a very hot fire.

From the comments I got, not everyone had success with it, leaving me wondering what a better solution may be. So I decided to go back at it, but this time using tsukune—Japanese chicken meatballs—as the ground chicken recipe of choice to work out my skewering dilemma.

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Tue Mar 3, 2015

Sweet and Sour Meatballs

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Sweet & Sour Meatballs

There's a pretty long list of foods that I semi-secretly love. These are things that people might be surprised that I swoon over, or at least get excited by the sight of. One of them are those saucy, sweet slow cooker cocktail meatballs. Whenever someone shows up at a potluck with a CrockPot, I can't wait to see if it contains a plethora of small, supermarket meatballs swimming in a pool of sugary jelly—they're an odd pairing of sweet and savory that I'm somehow attracted to. I've never made them at home, but I thought I could do something similar and up the game by making my own meatballs and tossing them in a tried and true sweet and sour sauce.

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Tue Jan 6, 2015

MOINK Balls

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Moink Balls

As I start to write this post, I can't decide if it will have a negative or positive impact on my barbecue cred. Those well versed in their barbecue blogs are undoubtedly already well acquainted the MOINK ball—a food concoction attributed to Larry Gaian of Embers and Flame that consists of a frozen beef meatball wrapped in bacon and then grilled or smoked (seasoning the MOINK with a rub and finishing with a brushing of sauce is common, but not required). It's a fun, simple bite that's proliferated through the barbecue world on blogs, message boards, competitions, and backyards, so why would I want to mess with it?

I'm a total DIY guy, so in my eyes, the use of frozen meatballs actually inhibits the MOINK ball from true greatness. Why settle on a semi-dry packaged meatballs when you can make your own supremely beefy, tender, and flavorful ones from scratch? So, whether it's wrong or right in the eyes of MOINK ball purists, that's exactly what I set out to do.

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Tue Jul 22, 2014

Moroccan-spiced Meatballs

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Moroccan-spiced Meatballs

Meatballs aren't usually associated with the grill, but they're becoming the meat form of choice for me when I want to do a ground meat creation that brings in influence from other cuisines and cultures. When done with the right consistency, meatballs actually cook incredibly well over a live fire and are so quick to make and versatile, they've served me well again and again in many variations, including: Greek, barbecue, Italian, and now, Moroccan.

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