Steven Raichlen's Barbecue! Bible


Grilled Meatballs with Lemon-Dill Sauce

By Steven Raichlen


  • Equipment: Meatball Grilling Basket
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  • 2 slices white bread, crusts removed
  • 1/2 cup half and half or milk
  • 12 ounces ground pork
  • 12 ounces ground veal
  • 1 shallot, minced
  • 2 teaspoons finely grated fresh peeled ginger
  • 1/4 teaspoon ground allspice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten

  • Lemon-Dill Cream Sauce (see Step 4, below)

Step 1: Make the meatballs: Place the bread in a large mixing bowl. Pour the half and half over it and soak until soft, 5 minutes. Pour off the half and half (save it for cereal), then gently squeeze the bread in your fingers to wring out any excess.

Step 2: Add the pork, veal, shallot, ginger, allspice, salt, pepper, and egg. Wet your hands with cold water and knead the ingredients together with your fingers. (Sure, you could use a wooden spoon, but your hands are more efficient.) If you have time, chill the mixture for 30 minutes: It will be easier to shape.

Step 3: Divide the meat mixture into 12 equal portions. Roll each into a ball. Arrange on a plate lined with plastic wrap and refrigerate until ready for cooking. (You can make the meatballs several hours ahead.)

Step 4: Make the Lemon-Dill Sour Cream Sauce (click here for recipe) and keep refrigerated until serving time.

Step 5: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 6: Place the meatballs in the grilling basket. Grill until browned and cooked through, 4 to 6 minutes per side. (The internal temperature of a meatball should be 160 degrees F.) Serve at once with the Lemon Dill Sauce for dipping.