Yeah - we got a late blast of Winter here in PA - about a foot at our place. Nothing that would stop a Mid Atlantic grillfella though, so let's get started.
Looking outside, I knew the location for the cook had to be in the shadow of the grape arbor. It will be 7 months give or take before the next crop of concord grapes turn into jelly. last year was a bumper crop. Good stuff.
I set up the hybrid redhead performer for the task and lit a full chimney:
Another local redhead joined the festivities to observe:
The recipe was a simple one from Weber's New Real Grilling book:
Meatballs made and chilled for five hours, I skipped the sauce part as we always can a Winter's worth when tomatoes come in hard around late August:
Speaking of canning, we love using Weck jars, and have one of their big canners. Nothing like fresh tomato sauce in winter!
Back to the grill, and the balls are on:
Fifteen minutes and a couple flips later later and we're ready for a bath:
Going to be hard to wait now…
OK boys, in you go:
Guess its time for a little something for the chef:
Wife is not home from the flower show yet. Hmmm...Guess it won't hurt to do a trial run:
Good thing she showed up minutes later or I might have polished off the rest myself:
Simple fare, but a good meal on a late Winter night. Thanks for joining us!
Topic: Italian Meatballs (Read 1719 times)
