Quote:
Originally Posted by UncleWede
Quote:
Originally Posted by roastbeef
Supposed to rain tonight. Made albondigas. 1/2 grilled the meatballs on the bbq. Experimenting a bit.
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I like this idea! How did it turn out? Open grill, or one of those copper mats? |
Just the top rack, nothing fancy. They held together quite well. The coals were towards the end of their life. I made some wieners for lunch before I formed up the meatballs because I didn't want to really "cook" the meatballs. They just picked up a ton of flavor from the charcoal. They finished cooking in the soup and really added a ton of char flavor. My wife and I really liked it, but agreed it turned away from the brothy albondigas flavor... it's still there, but it's different.
I was worried about the raw rice in the meatballs hardening up on the grill and not cooking right in the soup, but that wasn't an issue.