Grilled Italian-Style Meatballs with Pecorino and Parmesan

Ingredients

• 1 pound ground chuck
• 1/2 pound ground pork
• 3/4 cup fresh bread crumbs
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan
• 1/3 cup grated Pecorino Romano
• 2 cloves garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• Olive oil
• Marinara sauce, for dipping
• Type of fire: Direct
• Grill heat: high

Directions

1. In a large bowl, combine the chuck, pork, bread crumbs, eggs, Parmesan, Pecorino, garlic, parsley and red pepper flakes, mixing until everything is evenly incorporated. Shape the mixture into meatballs 1 1/2 inches across, then season them generously on every side with salt and pepper.
2. Light 1 chimney filled with charcoal. Once the coals are burning and coated in gray ash, empty them onto the coal grate and distribute them evenly across the whole surface. Put the cooking grate on, cover the grill and heat it for 5 minutes. Scrape the grate clean and oil it well.
3. Coat the meatballs with olive oil, set them on the grill and cook until they are browned all around and cooked through, about 8 minutes total, turning so each side gets about 2 minutes.
4. Transfer the meatballs to a platter and rest them for 5 minutes. Serve with marinara sauce.