real life test kitchen: grilled meatball parmesan


Ah! The joy of a new grill. I can’t tell you how happy it makes me to look at all those summer grilling-themed issues of my favorite food magazines and finally be able to cook the recipes. This past weekend I gave turkey parmesan meatballs from Rachael Ray a spin. It’s a basic meatball recipe (mix meat with parmesan, breadcrumbs, an egg, fresh herbs and some garlic), but with a small mozzarella ball (bocconcini) pressed into the center. Put three of them on a wooden skewer and grill for about 18 minutes on medium. A couple of quick tips: Be sure to coat the grill and the meatballs with olive oil BEFORE grilling (we remembered half way through) and soak the wooden skewers in water first (or they’ll burn — like ours!). I also made the accompanying side dish — caesar slaw — which was delicious. It’s a basic salad, but the dressing is made with anchovy paste, Worcestershire sauce, olive oil and parmesan. So simple! But it had a great flavor. Click here to see the full recipe at rachaelraymag.com. — Angela M.

From our partners

It’s been about 5 years since we had a beach house with a grill. Stuck here in NYC apartmentdom, and hating you and everyone else who gets to grill. It is, after all, every American’s birthright to be able to grill in the summer.

And those meatballs look really good, though I wonder if they’d be better if it were a traditional Italian meatball mix of beef, pork and veal. Also, wondering if that second photo was taken during a grease-drip flareup. If not, you should wait till the flames die and the coals are a-glowing till you start to grill.

God, I miss grilling.

chad

i threw some olive oil on the grill for a dramatic “flame-up” effect…. i understand your NYC apartmentdom sadness…
just climb up to the roof and bring a small weber!