Grilled Meatball With Vegetables Recipe
Grilled meatballs with vegetables—who could resist? This dish is a perfect blend of juicy, flavorful meatballs and crisp, charred veggies. It’s one of those recipes that’s simple enough for a weeknight dinner, yet impressive enough for weekend get-togethers. If you’re looking for a meal that’s both healthy and satisfying, this is it.
Whether you’re feeding a hungry family or looking to impress guests, grilled meatballs with vegetables are sure to be a hit. The best part? It’s easy to make, loaded with flavor, and perfect for any occasion.
Why You’ll Love This Recipe
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Perfectly Balanced: The juicy meatballs paired with charred vegetables make for a complete meal that’s full of protein and fiber.
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Simple Ingredients: You don’t need to hunt for fancy ingredients; it’s all about fresh, everyday items.
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Healthy and Flavorful: Grilling adds a smoky flavor, while the veggies bring a natural sweetness that complements the savory meatballs.
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Versatile: You can swap out vegetables based on what you have in the fridge—zucchini, bell peppers, or even mushrooms work wonderfully.
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Easy to Make: You don’t need to be a professional chef to pull this off. It’s a beginner-friendly recipe that’s hard to mess up.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
For the Meatballs:
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1 lb ground beef (or your preferred meat—ground turkey or chicken works too)
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 egg
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2 cloves garlic, minced
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1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon dried oregano
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1/4 cup milk (to moisten the breadcrumbs)
For the Vegetables:
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1 medium zucchini, sliced
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1 bell pepper, sliced
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1 red onion, sliced
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1 cup cherry tomatoes, halved
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2 tablespoons olive oil
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Salt and pepper to taste
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1 teaspoon dried Italian seasoning
Instructions
Step 1: Prepare the Meatballs
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In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and oregano.
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Add the milk to the breadcrumbs and mix everything together until well combined.
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Roll the mixture into meatballs about 1 to 1.5 inches in size. This should make around 16-18 meatballs, depending on the size.
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Set the meatballs aside while you prepare the grill and vegetables.
Step 2: Prepare the Vegetables
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Slice the zucchini, bell pepper, red onion, and cherry tomatoes into bite-sized pieces.
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Toss the vegetables with olive oil, salt, pepper, and Italian seasoning until they’re evenly coated.
Step 3: Grill the Meatballs and Vegetables
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Preheat your grill to medium heat. If using a grill pan, heat it over medium heat on the stovetop.
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Place the meatballs on the grill, making sure to leave space between them. Grill the meatballs for about 8-10 minutes, turning occasionally until they’re cooked through and have a nice golden-brown crust on the outside. If you have a meat thermometer, the internal temperature should reach 160°F.
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While the meatballs are grilling, place the vegetables in a grilling basket or directly on the grill. Grill the veggies for about 5-7 minutes, turning occasionally until they’re tender and have nice char marks.
Step 4: Serve and Enjoy
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Once the meatballs are cooked through and the veggies are perfectly charred, remove them from the grill.
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Serve the grilled meatballs with the vegetables on a platter. You can serve them alongside a simple salad, rice, or even some warm pita bread.
Notes
Tips for Best Results
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Use lean ground beef: If you’re using ground turkey or chicken, make sure to add a little extra moisture to the mixture to prevent the meatballs from being dry.
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Don’t overwork the meatball mixture: When mixing, be gentle. Overmixing can result in tough meatballs.
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Grill vegetables in a basket: If you don’t want your vegetables to slip through the grill grates, use a grilling basket or skewers.
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Make ahead: You can prep the meatballs and veggies earlier in the day and keep them refrigerated until you’re ready to grill.
Serving Suggestions
Grilled meatballs with vegetables can be served in a variety of ways. Here are some great serving suggestions:
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Serve with rice: A side of fluffy rice or quinoa pairs wonderfully with the juicy meatballs and smoky vegetables.
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Add a dipping sauce: A creamy ranch, yogurt-based tzatziki, or a tangy BBQ sauce makes the perfect dip for the meatballs.
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Make a wrap: For a fun twist, wrap the meatballs and veggies in a soft tortilla or pita bread for a Mediterranean-inspired meal.
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Top with cheese: If you love melted cheese, sprinkle some shredded mozzarella on top of the meatballs in the last minute of grilling.
Storage and Reheating
If you happen to have leftovers (though this dish usually goes fast!), here’s how to store and reheat them:
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Storage: Allow the grilled meatballs and vegetables to cool completely before storing them in an airtight container. Keep them in the refrigerator for up to 3 days.
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Reheating: Reheat the meatballs and veggies in the microwave for about 1-2 minutes, or on the stovetop in a covered skillet over low heat. For a crispier texture, you can also reheat the veggies in a hot skillet for a minute or two.
Nutrition
- Serving Size: 4
- Calories: 350–400 kcal
- Sodium: 300–400mg
- Fat: 20g
- Saturated Fat: 6–8g
- Carbohydrates: 350–400 kcal
- Fiber: 5–7g
- Protein: 25–30g
- Cholesterol: 60-80
