Easy Grilled Meatballs with Pasta Sauce Recipe
Looking for a kid-friendly weeknight dinner that packs a flavorful punch? This recipe for Easy Grilled Meatballs with Pasta Sauce and Garlic Bread is just perfect. Sneak those veggies and extra fiber into a meal that everyone will love. Roasted vegetables are blended to hide any healthy ingredients, so picky eaters won’t know the difference. Lentils are snuck into the meatballs for extra protein and fiber. It’s also an inexpensive way to bulk out those meatballs too. Easily freeze the leftover sauce and balls for quick and easy meals too. No matter how you look at it, this recipe is perfect for everyday life. Easily convert this recipe to vegetarian/vegan by omitting the meatballs, or incorporating the lentils into the sauce once you've blended it.
Easy Grilled Meatballs with Pasta Sauce Recipe
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- 1 lb. (454 g) ground Italian sausage
- ¾ cup (56 g) cooked lentils
- ¼ cup (13 g) grated onion
- 1 clove garlic, grated
Roasted Vegetable Sauce
- 8-10 Roma tomatoes, quartered
- 1 medium onion, quartered
- 6 cloves garlic, crushed
- 1 or 2 red peppers, quartered
- ½ lb (227 g) mushrooms (optional)
- 1 tbsp. oil
- Salt, pepper, Italian seasoning to taste
- 1 can (156 ml) tomato paste
- Pinch sugar (optional)
- 1 lb (454 g) pasta, your favorite shape
Garlic Bread
- 1 pre-cooked pizza crust
- 3 tbsp. butter softened (or just use premade garlic butter)
- 2 cloves garlic, grated
- 1 tsp. dried parsley
- 2 tbsp. parmesan cheese, grated
- ½ cup (60g) mozzarella cheese, grated
- Preheat the barbecue to 400°F (200°C).
- Cut the tomatoes, onions, and bell pepper, and just toss the whole garlic cloves onto a baking tray. Drizzle with oil, and season to taste. Give the tray a good shake.
- Place the tray onto the barbecue over direct heat and roast the veggies.
- While your veg is roasting, use a blender or food processor and grate the onion, then puree the lentils. Combine the onion, lentils, and grated garlic with the ground sausage. Form the sausage mixture into small balls, about the size of golf balls.
- Cook the meatballs directly on the cooking grids or corral them in a topper for easier cooking. Cook for 15 to 20 minutes, or until they reach an internal temperature of 165°F (74°C).
- When you get the meatballs on, bring a pot of salted water to the boil and cook until al dente. Drain and set aside.
- Once the meatballs have been cooking for about 10 minutes, remove the roasting vegetables and throw them into a blender or food processor. Add the tomato paste and blend. Give the sauce a blend until smooth. Taste and add seasoning as needed. If it is too tomato-y add a pinch or two of sugar.
- Spread the pizza crust, edge to edge, with garlic butter. Top with mozzarella cheese. Place the crust directly onto the cooking grids or cook on a baking sheet. Cook for about 5 minutes or until the cheese is melted and gooey.
- Slice the pizza crust into fingers and serve dinner any way you like. Can create individual servings and save the remaining sauce and meatballs for freezing, or serve everything mixed together, family style. Just don’t forget to serve with extra parmesan for topping.
Have you tried these Easy Grilled Meatballs with Pasta Sauce and Garlic Bread? How did you adjust it for your family’s tastes? Share your favorite easy weeknight barbecue meals, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Chop and season the veggies
Roast the veggies until lightly charred and soft
While the veggies finish, or after they do, put the meatballs on
Cook to an internal temperature of 165°F (74°C)
Serve the sauce and balls over pasta and top with cheese
Omit the meatballs for a vegetarian version of this meal
Freeze the sauce and balls for fast and easy weeknight meals
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Chop and season the veggies
Roast the veggies until lightly charred and soft
While the veggies finish, or after they do, put the meatballs on
Cook to an internal temperature of 165°F (74°C)
Serve the sauce and balls over pasta and top with cheese
Omit the meatballs for a vegetarian version of this meal
Freeze the sauce and balls for fast and easy weeknight meals