Soak bread crumbs in milk in a small bowl for 20 minutes.
Heat olive oil in skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
Preheat grill to 250°F and add one chunk of smoking wood of your choice. Place seasoned cast iron skillet on grill to preheat.
Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto cast iron skillet.
Place meatballs on the grill over indirect heat and cook until you reach an internal temperature of about 160°F.
Remove from the grill and set aside. These can be done in advance and put in the refrigerator until ready to use.
Preheat small dutch oven over medium heat.
Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.
Preheat grill to 375°F and set up for indirect cooking. Place greased cast iron skillet on grill to preheat.
Cook 1 16 oz box angel hair pasta (or past of your choice) to instructions on packaging.
Add the cooked pasta to a 12" cast iron skillet.
Ladle in the sauce.
Place the meatballs on top of the sauce.
Top with mozzarella cheese and some parmesan if desired as well.
Place pan on grill and cook at 375°F until bubbly and browned on top.
Allow to cool for 10 minutes or so and serve!
Ingredients
Directions
Soak bread crumbs in milk in a small bowl for 20 minutes.
Heat olive oil in skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
Preheat grill to 250°F and add one chunk of smoking wood of your choice. Place seasoned cast iron skillet on grill to preheat.
Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto cast iron skillet.
Place meatballs on the grill over indirect heat and cook until you reach an internal temperature of about 160°F.
Remove from the grill and set aside. These can be done in advance and put in the refrigerator until ready to use.
Preheat small dutch oven over medium heat.
Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.
Preheat grill to 375°F and set up for indirect cooking. Place greased cast iron skillet on grill to preheat.
Cook 1 16 oz box angel hair pasta (or past of your choice) to instructions on packaging.
Add the cooked pasta to a 12" cast iron skillet.
Ladle in the sauce.
Place the meatballs on top of the sauce.
Top with mozzarella cheese and some parmesan if desired as well.
Place pan on grill and cook at 375°F until bubbly and browned on top.
Allow to cool for 10 minutes or so and serve!