Smoked Hickory Meatball Skewers with Mozzarella
Let's get grilling
1 Build a charcoal fire for indirect cooking using Kingsford® charcoal by arranging the coals on just one side of the grill and leaving the other side void. Preheat the grill to 400°F.
2 In a medium bowl, combine the ground beef, bread crumbs, basil, egg, onion, salt and mix well.
3 Form about 20 meatballs using 2 tablespoons of the beef mix per meatball.
4 Season the meatballs generously with Kingsford® Original Smoked Hickory BBQ Sauce.
5 Place the meatballs over indirect heat and close the grill lid. Cook the meatballs for 10 minutes or until the internal temperature reaches 160˚F.
6 While the meatballs cook, form a ball of mozzarella (1 teaspoon each) around each wooden skewer 1-inch from the end.
7 Stick each mozzarella skewer into the top of each meatball.
8 Close the grill lid and cook for an additional 2 minutes or until the cheese melts.
9 Remove from the grill and serve.
Cooking for 5 people
egg lightly beaten
unseasoned bread crumbs
basil freshly chopped
3 inch long wooden skewers
fresh mozzarella cheese
Kingsford® Original Smoked Hickory BBQ Sauce
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.
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