Mike LangJanuary 16, 2018Planking, Beef

Planked Meatballs with Marinara & Parmesan Reggiano

Mike LangJanuary 16, 2018Planking, Beef

I happen to have this thing for meatballs. Well, it's not a thing, I just happen to love them. There is a local modern Italian place I enjoy and no matter what I order, I follow it with a side of meatballs. I just can't resist. Even when my stomach tells me to.

So while waiting for the butcher at Whole Foods, who was prepping skirt steak for me, I happen to spy some meatballs and then, only 30 degrees to my left, some Wildwood Grilling planks (Note & plug: the wonderful makers of my Another Pint Please private label planks). As my eyes dart back and forth like I'm watching a tennis match, I think to myself, "Why have I not planked meatballs?" As I look around to make sure I actually didn't say that out loud, I grabbed the meatballs and headed home on a mission. Oh, and I grabbed the skirt steak, too.

Planked Meatballs with Marinara Sauce.jpg

For the purists, which many times I am, yes, I could have made my own meatballs (and yes, Mariana sauce, too), but sometimes I like the easy route, just as long as I can make it better. Enter the wonderful smokey contributions of the plank.

Planked Meatballs with Marinara & Parmesan Reggiano

by Mike Lang

1 Oak grilling plank

12 meatballs
Kosher salt & pepper
1/2 cup marinara sauce
1/3 cup Parmesan Reggiano cheese, grated

Optional: spaghetti

Soak the plank in water for at least an hour. I went with Oak, as it's a more resilient species on the grill. These are seasoned meatballs, so any species of wood will add its own unique characteristics.

Prep the grill with a two-zone fire for both direct and indirect medium-high heat, 350-450° F.

Place the meatballs on a soaked plank and season to taste with salt and pepper. Place the plank over direct heat and grill, with the lid closed, for 15 minutes.