Cedar Planked Meatballs

As simple as they are, cedar planked meatballs are just flat-out, crazy good. Whether your meatballs are destined for pasta or in a sandwich, you’ll get a fantastic light cedar woodsy flavor in each and every bite.

Course Main

Cuisine American

Keyword cedar plank, meatballs

Prep Time 30

Cook Time 30

Servings

Calories 2504kcal

Author Based on a recipe from Weber

Equipment

Cedar Planks for Grilling

Ingredients

2 pound meatballs if using frozen meatballs thaw first
2 cups marinara sauce warmed
Parmesan cheese grated

Instructions

Soak your cedar plank(s) in water for at least 30 minutes while you get your grill going.
Fire up your grill for direct and indirect cooking. Place the planks over the direct heat and let them get good and charred on both sides. I like to char what will be the serving side first, then flip them to char the bottom. Keep a spray bottle full of water on hand to put out any fires.
Transfer the meatballs to the planks and let heat over direct heat for 15 minutes or until the internal temperature of the meatballs reaches 155 F. Fresh meatballs may take longer.
Move the planks to indirect heat (or turn down the heat if using a gas grill). Spoon the marinara sauce over the tops and heat another 10 minutes. The meatballs should be at least 160 F for frozen or fresh beef or pork meatballs, and 165 F for poultry-based meatballs.
Sprinkle with the Parmesan and serve. You can actually use the planks as plates, no need to transfer the meatballs to a platter.

Nutrition