Grilled German Meatballs with Mustard Dip

Introduction

Experience the rich, bold flavors of Germany with these juicy, seasoned meatballs cooked to perfection on the Arteflame grill. These meatballs develop a crispy, flavorful crust by searing them at over 1,000°F on the center grill grate, locking in all the juices. Then, they are moved to the flat cooktop to finish cooking to perfection. Paired with a rich mustard dip, this dish is the perfect crowd-pleaser for any gathering.

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1 egg
• 2 tbsp German mustard
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp butter (for grilling)
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp fresh parsley, finely chopped

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack firewood on top.
3. Light the napkins and allow the firewood to burn until the grill is ready—about 20 minutes.

Step 2: Prepare the meatballs

1. In a large bowl, mix the ground beef, ground pork, chopped onion, garlic, breadcrumbs, egg, German mustard, Worcestershire sauce, salt, pepper, and paprika.
2. Form the mixture into uniform meatballs, about 1.5 inches in diameter.

Step 3: Grill the meatballs

1. Melt butter on the flat cooktop of the grill.
2. Place the meatballs on the center grill grate to sear, turning occasionally to develop an even crust.
3. After searing, move the meatballs to the flat cooktop to continue cooking until their internal temperature reaches 160°F.
4. Remove the meatballs from the grill when they reach 145°F, letting them rest as they continue cooking.

Step 4: Prepare the mustard dip

1. In a small bowl, mix sour cream, Dijon mustard, honey, and fresh parsley.
2. Serve alongside the grilled meatballs.

Tips

• Use an instant-read thermometer to ensure the meatballs reach 160°F.
• Let the meatballs rest for a few minutes to retain their juiciness.
• Cooking in batches? Keep the cooked meatballs warm on the outer edge of the cooktop.
• Add a splash of beer to the mustard dip for a deeper flavor.

Variations

1. Spicy Bavarian Meatballs: Add 1 tsp crushed red pepper flakes and 1/2 tsp cayenne for extra heat.
2. Cheesy German Meatballs: Stuff each meatball with a small cube of Swiss cheese before grilling.
3. Beer-infused Meatballs: Add 2 tbsp of German beer to the meat mixture for a subtle beer flavor.
4. Herb-Infused Meatballs: Add extra fresh herbs like rosemary and thyme to enhance the flavor.
5. Smoky Bavarian Meatballs: Mix 1 tsp smoked paprika into the meat mixture for extra depth.

Conclusion

Grilling these German-style meatballs on the Arteflame grill guarantees an incredible depth of flavor and perfect texture. The reverse searing method locks in juices, ensuring every bite is tender and juicy. Serve them up with mustard dip, and you have a dish that’s both simple and spectacular!

Best Pairings

• Warm, fresh pretzels
• Grilled sauerkraut
• A crisp German beer
• Potato salad
• Grilled vegetables