Meatball Marinara Dippers

Along with beef, you can prepare these with ground veal, pork or a mixture of all three.

Photo by: George Foreman Grills

George Foreman Grills

Related To:

Ingredients

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

Instructions

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

Next Up

Spicy Maple Salmon

Marinate the salmon the night before, so you have more time to enjoy your cookout.

Beer-Glazed Bratwursts

Dress up a sausage on a bun with a freshly-baked baguette that is perfect for soaking up the delicious juiciness of the grilled brats.

Spicy Buffalo Cauliflower Skewers

Enjoy the delicious flavor of your favorite pub food without the guilt.

Barbecue Pulled Pork Quesadillas

Your cookout or tailgate will be the go-to spot on game day with this delicious quesadilla recipe.

Meatball Sub on a Stick

Eating this messy delight just got a whole lot easier. 

How to Roast a Whole Turkey on the Grill

Make room in the oven this Thanksgiving by taking the turkey outside.

Pro Tips: A Guide to Tricky Grilling

It all started as a love for classic Southern food and grew into a catering business, then the Soul House and now the Downtown Dive. Sweet P's Barbeque in Knoxville, Tennessee is a cornerstone of the southern soul food scene. The restaurant's owner, Chris Ford, agreed to share some of the tricks of the trade.

Hot Dog Topping Recipe: Collard Slaw

You can do more with collard greens than stew them to death. In this recipe, vibrant raw collards add texture and flavor to a classic creamy slaw.

Hot Dog Topping Recipe: Purgatory Sauce

You'll want to pour this garlicky tomato gravy on everything. Spiked with smoked sausage, it's an idea belly warmer for the cool days of fall.

Hot Dog Topping Recipe: Bacon Jam

A splash of vanilla bridges the gap between salty bacon, sweet brown sugar and hot, grassy dried chiles in this easy but masterfully balanced recipe.

More from:

Tailgating Ideas

Go Shopping

Get product recommendations from HGTV editors, plus can’t-miss sales and deals.

On TV

Follow Us Everywhere

Join the party! Don't miss HGTV in your favorite social media feeds.