By Chef Eric Gephart

Jenny’s Famous Meatballs

Serves: 4 people"
Cook Time: 0 - 30 min


  • Main


  1. 01

    Stabilize your grill at 350°F and insert a Cast Iron Griddle or Soapstone and top with a cast-iron pan.

  2. 02

    Once the grill and accessory come to temperature, oil the sear surface, and add the diced onions.

  3. 03

    Sweat the diced onions for a few minutes, agitating them, and not giving them too much color.

  4. 04

    Next, add 1/2 teaspoon of salt, 2 teaspoons of garlic, and 1 teaspoon of crushed red pepper. Cook together for another 2 minutes.

  5. 05

    Remove from the grill and transfer to a cool place.

  6. 06

    In a large bowl, combine the ground meats with eggs, parmesan, parsley, and crushed crackers.

  7. 07

    Mix thoroughly but gently, then fold in the cooled onion mixture and season with 2 teaspoons of salt.

  8. 08

    Mix then add water and mix thoroughly and gently one last time. The mixture should look wet.

  9. 09

    Shape the mixture into 1 ½ - 2 oz balls and refrigerate.

  10. NaN

    Prepare the Hudson BBQ Sauce by combining chili sauce, onion soup & dip mix, apricot preserves, dijon mustard, molasses, red wine vinegar, fresh cracked black pepper, and cumin. Whisk together. Set aside for later use.

  11. 11

    When ready to cook, place a clean cast iron pan on the grill surface and allow it to come to temperature.

  12. 12

    Oil the pan and bring it to smoking point.

  13. 13

    Sear the meatballs evenly on all sides then pour the BBQ sauce over top of the meatballs. Use enough sauce to reach ¼” below the top of the meatballs.

  14. 14

    Close the grill dome and cook the meatballs until they reach an internal temp of 155°F. Gently turn a few times throughout the cook, and be sure not to break the meatballs.