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    Grilled Spaghetti and Meatballs

    Give this classic dinner staple a twist by firing up your grill and adding a little smoky goodness to both spaghetti and meatballs.



    • 1 lb. ground beef
    • 1 egg
    • 1 cup onion, chopped
    • 1 garlic clove, chopped
    • 1 cup bread crumbs
    • 2 tbsp. Parmesan cheese
    • 2 tbsp. kosher salt
    • 2 tbsp. parsley, chopped fine
    • 1 tbsp. basil, chopped fine
    • 1 tsp. oregano
    • Salt and pepper to taste
    • 1 ½ cups water
    • 2 tbsp. olive oil
    • ½ lb. spaghetti
    • 1 cup tomato (pasta) sauce
    • Pecorino cheese (optional)



    1. In a large bowl, mix together the ground beef, egg, onions, garlic, bread crumbs, Parmesan cheese and herbs, plus salt and pepper to taste. Add 1 cup water and knead the mixture well.
    2. Form the meatballs by rolling into balls in your hands, to about 1 ½ inches each.
    3. In a saucepan, add the meatballs and ½ cup water, cover and steam over medium heat for 25 minutes.
    4. Over a medium-heat grill, place the meatballs into a cast-iron pan and grill until browned on all sides, about 6 minutes total.
    5. In a pot, bring to boil water and kosher salt. Then add the spaghetti and cook until al dente. Drain the pasta and save ¼ cup of the water for later.
    6. Place the spaghetti on a baking sheet and add the olive oil. Then transfer to a grill basket and cook over the grill until the pasta turns to a golden color.
    7. Toss the golden pasta with the tomato sauce and pasta water from earlier. Add additional olive oil and Pecorino cheese, if desired. Then add in the grilled meatballs and serve.