New York Grilled Italian Meatballs on Arteflame

Introduction

Welcome to the ultimate way to enjoy classic Italian meatballs—New York-style—on the Arteflame Grill. Sear them to perfection on the center grill grate at 1,000°F, then bring them to the perfect doneness on the flat top with a reverse sear. The crispy outside, juicy center, and smoky flavor make these grilled meatballs unforgettable. Whether you're cooking for a New York backyard get-together or just craving Italian street food vibes, this recipe brings authentic taste and sensational textures without using an oven or pan—just real fire and cast iron heat.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 lb ground pork
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh breadcrumbs
• 1/4 cup chopped parsley
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large egg
• 2 tbsp milk
• 4 tbsp unsalted butter (for grilling)
• 1 cup marinara sauce (for serving)
• Fresh basil for garnish
• Toothpicks or skewers (optional, for serving)

Instructions

Step 1: Get the Arteflame Grill Ready

1. Place 3 paper napkins in the center of your Arteflame grill.
2. Pour a bit of vegetable oil on the napkins.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire develop for around 20 minutes until the center grill grate reaches 1,000°F and the flat top is evenly hot.

Step 2: Make the Meatball Mixture

1. In a large bowl, combine ground beef, ground pork, Parmesan, breadcrumbs, parsley, garlic, salt, pepper, egg, and milk.
2. Mix gently using your hands until everything is just incorporated—don’t overmix.
3. Form into 1.5-inch meatballs.

Step 3: Sear the Meatballs

1. Add 2 tablespoons of butter to the center grill grate.
2. Place the meatballs on the center grate to sear for about 1-2 minutes per side until a flavorful crust forms.
3. Use tongs to rotate the meatballs for an even sear on all sides.

Step 4: Finish on the Flat Top

1. Move the seared meatballs toward the inner flat top ring, where indirect heat will cook them through.
2. Add the remaining butter to the flat top for extra flavor and to baste as they cook.
3. Cook until the internal temperature reaches 150°F (remove from grill, they'll reach 165°F while resting).

Step 5: Serve

1. Spoon warm marinara sauce over the grilled meatballs.
2. Garnish with fresh basil if desired.
3. Serve with toothpicks for appetizers or over pasta or buns for a main course.

Tips

• Use the high heat center grill grate to create a steakhouse-level sear that locks in moisture.
• Utilize different heat zones on the flat top to avoid overcooking.
• Always use a meat thermometer and remove meat at 150°F to let it carry-over cook to 165°F.
• Skip olive oil—grilling with butter develops a deeper flavor and golden crust.
• Prepare all ingredients in advance so you can grill everything simultaneously on the Arteflame.

Variations

1. Spicy Calabrian Meatballs: Add 1 tbsp chopped Calabrian chilies for a smoky heat.
2. Herb-Ricotta Meatballs: Mix 1/4 cup ricotta cheese and 1 tsp oregano for a lighter, creamier texture.
3. Lamb Meatballs with Tzatziki: Swap beef and pork for ground lamb and serve with grilled flatbread and tzatziki on the flat top.
4. Parmesan-Stuffed Meatballs: Insert a small cube of mozzarella or Parmesan inside each meatball for a gooey, cheesy core.
5. BBQ Meatballs: Brush with sweet BBQ sauce after searing and finish on the flat top for a sticky glaze.

Best pairings

• Grilled garlic bread on the flat top with a butter crust
• Charred zucchini and bell peppers
• Grilled polenta cakes
• Sparkling Italian soda or a full-bodied Chianti
• Roasted tomatoes with basil and sea salt

Conclusion

Grilling meatballs New York-style on the Arteflame is a flavor journey worth taking. With fire-seared crusts, juicy tenderness, and the classic comfort of marinara, this reverse sear approach gives meatballs a modern twist packed with taste. No oven, no pans—just pure, delicious simplicity over open flame.