Meatball Marinara Dippers
Along with beef, you can prepare these with ground veal, pork or a mixture of all three.
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon finely chopped fresh rosemary
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound lean ground beef
1 1/4 cup zesty marinara sauce, warmed
Yield: 30 meatballs
1. Preheat grill on medium-high heat. Stir together bread crumbs, Parmesan cheese, egg, rosemary, garlic, salt and pepper until well combined. Crumble in beef; gently mix together. Shape into balls big enough to not fall through the grill grates.
2. Lightly coat meatballs with nonstick cooking spray. Place on grill with tongs, and grill, covered, turning as needed, for 15 minutes or until cooked through. Use 1/2 cup of the marinara sauce to baste meatballs during the last 10 minutes of grilling.
3. Place 3-inch wooden party picks into each meatball, and serve with remaining marinara sauce for dipping.
Recipe courtesy of George Foreman Grills