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.
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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