Best Grilled Pork Meatballs Recipes

Grilled Meatballs image

Provided by Food Network

Time 6h10m

Yield 6 slices

Number Of Ingredients 21

4 cups plain yogurt
3 cloves garlic, finely minced
3 tablespoons olive oil
1 tablespoon lemon juice, or to taste
1/4 cup chopped fresh mint
Salt and freshly ground pepper
1 pound red onions, thinly sliced
1 tablespoon salt
1/2 cup chopped fresh flat leaf parsley
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 pounds ground beef
1 1/2 cups grated onion
2 minced garlic cloves
2 eggs, lightly beaten
1 tablespoon chopped fresh thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
Olive oil for brushing
6 pita breads, warmed
Sliced tomatoes

Steps:

Make yogurt sauce:
Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water. You should end up with 1 1/2 to 2 cups drained yogurt. Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice. Fold in the mint and season to taste with salt and pepper. Cover and refrigerate until needed.
Make the onion salad:
Place the onion slices in a colander and sprinkle with salt. Toss and let stand for 15 minutes. Rinse well and pat dry. In a bowl, combine the onions, parsley, coriander, and turmeric. Toss well and set aside.
Preheat the grill or broiler.
In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt. Mix until mixture holds together well. Form into twelve 3-inch ovals, about 1 1/2-inches wide and thread them onto metal skewers.
Brush the meatballs with olive oil and sprinkle with salt. Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes.
Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Cut the pitas into halves and place a meatball into each half. Serve with the yogurt sauce, onion salad, and tomato slices on the side

Grilled Pork Meatballs image

Provided by Corinne Trang

Categories appetizer

Time 2h52m

Yield 20 meatballs

Number Of Ingredients 9

2 tablespoons fish sauce
1 tablespoon vegetable oil
2 teaspoons sugar
1 small shallot, peeled and minced
1 small clove garlic, peeled and minced
Freshly ground black pepper
1 pound pork butt, thinly sliced, or coarsely ground pork
2 tablespoons potato starch
Bamboo skewers, soaked for 20 minutes and drained

Steps:

Whisk together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated, for 1 hour.
Place pork between the palms of your hands and squeeze out excess liquid. Put drained meat in a container and place in freezer for 1 hour. Put partially frozen pork in a food processor and pulse to loosen the meat, about 2 minutes. Add potato starch and continue pulsing until mixture has firm paste-like consistency, about 5 minutes. Form into meatballs.
Slide 3 to 5 meatballs onto each skewer. Grill over a barbecue or on a well oiled grill pan over medium high heat until the meatballs are cooked through, rolling them around in the pan, about 6 minutes.