Grilled Pasta with Grilled Meatballs

A Weeknight Wonder: Grilled Pasta with Grilled Meatballs

Let's be honest, weeknights are crazy. Between work, kids, and the general chaos of life, finding time to cook a delicious, satisfying meal can feel like an impossible task. But what if I told you there's a recipe that's both impressive and surprisingly easy? This grilled pasta with grilled meatballs is my go-to when I need a meal that feels special without demanding hours in the kitchen.

The secret? Grilling! Grilling the pasta adds a delightful smoky char and creates those wonderfully crunchy bits that elevate a simple pasta dish to something truly memorable. And grilling the meatballs? Well, that's just genius. The exterior gets perfectly browned and crispy, while the inside stays juicy and tender. This recipe is all about maximizing flavor and minimizing fuss, and that's something I deeply appreciate on a busy weeknight.

I love this recipe's versatility. Sometimes, I’ll simplify it for a quick dinner, just using store-bought meatballs. Other times, when I have a little more time (or when I'm feeling ambitious!), I’ll make the meatballs from scratch. The recipe provides instructions for both methods, making it adaptable to any level of cooking expertise or time constraint. Even better, the leftovers are fantastic. The meatballs are perfect for packing in lunches, and the pasta reheats beautifully.

Beyond the weeknight convenience, this dish is also a crowd-pleaser. It’s the kind of recipe that impresses guests without requiring hours of preparation. I’ve served it at casual gatherings and more formal dinners, and it’s always a hit. The combination of smoky pasta, juicy meatballs, and rich tomato sauce is simply irresistible. It's the kind of dish that sparks conversation and leaves everyone feeling satisfied.

So, if you’re looking for a delicious, easy, and impressive meal to brighten up your weeknight routine, look no further. This grilled pasta with grilled meatballs is your new best friend. It’s the perfect recipe for those nights when you want something delicious and satisfying, but you don't have a lot of time or energy to spend in the kitchen. Give it a try—you won't be disappointed!

A Tip from My Kitchen: Don't be afraid to experiment with different herbs and spices. A pinch of red pepper flakes adds a nice kick, while a sprinkle of fresh herbs like basil or parsley brightens up the dish. Feel free to get creative and make it your own!

Serving Suggestions: Serve this pasta with a simple side salad for a complete and balanced meal. A glass of crisp white wine pairs beautifully with the smoky flavors of the pasta and meatballs.

Make-Ahead Tip: You can make the meatballs ahead of time and store them in the refrigerator until you're ready to grill them. This is a great way to save time on busy weeknights. You can also pre-cook the pasta (leaving it slightly undercooked) then just grill it before serving.

Step-by-step

• In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop or roll into balls with your hands.
• VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.
• OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them.
• Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
• In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
• Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water.
• Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.
• Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling.
• Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.