Meatballs and gravy cooked on the grill are a crowd favorite that is great for any tailgate or family dinner. These have a spicy kick from some Italian sausage mixed in with the beef, and a hint of smoke flavor that is added during grilling.
Why meatballs and gravy?
With a ton of meatballs recipes out there already you might ask what makes these different? A mixture of ground beef and Italian sausage with a ton of wonderful spices added make these a nice departure from Italian or Swedish meatballs.
Added to the grill to be cooked over indirect heat with a smoke box that adds a touch of smoky flavor during the cooking process. This is followed by simmering them in some brown gravy made from scratch.
Ground beef - I like to buy an 80/20 mixture, but you can go leaner if you like.
Italian Sausage - you could use regular, or sweet for this recipe. I wouldn't recommend spicy as the recipe is spicy enough as is.
Onion - diced small or fine.
Montreal Steak Seasoning - hmmm...the goodness of this cannot be understated!
Worcestershire sauce - just a dab will do you!
Hot red pepper flakes - this was the spicy part I warned you about!
Butter, flour, and beef broth - this is what we are using to make the gravy.
Preparing the meatball mixture
In a large mixing bowl or mixer combine the ground beef, Italian sausage, diced onion, Montreal steak seasoning, Worcestershire sauce, and hot red pepper flakes.
Form the mixture into 2-inch balls and place into a pan.
Preheat the grill with all burners on. Put some wood chips or small pieces of wood into a smoker box. Leave one burner on high at the far end of the grill, and one on low. Turn the rest of the burners off. Place the smoker box over the burners that have been left on. Arrange the country meatballs on the bottom over the burners that are off, and the top rack.
To cook in the smoker use a mixture that is high on charcoal with a small amount of wood for smoky flavor for the same 45 minutes or until done.
To cook in the oven preheat oven to 350-degrees and cook for 45 minutes or until done. You cannot use the smoke box in the oven, but they will still be delicious.
Cook the meatballs for about 45 minutes or until they reach an internal temperature of 165-degrees. Turn the meatballs hafl way through the cooking time. While the meatballs are cooking it's time to make the gravy.
In a large cast iron Dutch oven either on the side burner or the stove melt 4 tablespoons of butter. Once melted add the flour and stir to combine. Let the flour mixture cook for a few minutes to get rid of any doughy taste.
Add to this 4 cups of beef broth. Let it come to a boil as it thickens. Once the meatballs are cooked add them to the gravy and simmer for about 30 minutes.
To make this gluten free omit the flour and make a cornstarch slurry to add to the melted butter and beef broth. For keto, use wheat flour, arrowroot, or another substitute to thicken the gravy.
Additional tips for great meatballs
Dice the onions finely, and grate some for a more intense onion flavor. Use sweet onions so the taste is more palatable.
Break up one of the meatballs and add to the gravy for extra depth.
If you enjoyed this you'll love Grilled Brats & Sauerkraut!
Grilled Meatballs and Gravy
- 4 pounds ground beef
- 1 pound Italian sausage removed from casing
- 1 onion chopped
- 4 teaspoon Montreal Steak seasoning
- 4 teaspoon Worcestershire sauce
- 3 teaspoon hot red pepper flakes
- 4 tablespoon butter I used unsalted
- ¼ cup flour
- 4 cups beef broth I used unsalted
- Combine all ingredients in the Meatball mixture section into a bowl and combine well.
- Form into roughly 2-inch balls, and put in pan.
- Preheat grill and put wood chips in smoker box. Leave one burn on high at the far end of the grill, and one on low. Turn remaining burners off. Place smoker box over burners that are on.
- Place meatballs on top rack, and off to the side of the burners that are on on the bottom rack.
- Cook on indirect heat for 45 minutes or until done. They will be done when they reach an internal temperature of 165-degrees. Turn once halfway through cooking for even browning.
- To make the gravy, place a cast iron Dutch oven or large pot on the side burner or stovetop. Melt the butter, and add the flour. Whisk in and keep stirring for a few minutes to cook the mixture. Add the beef broth and stir while the mixture thickens.
- Add the cooked meatballs to the gravy and simmer for 30 minutes then serve.
- Serve immediately or store in an airtight container for up to one week.