Italian Meatball Grill

By EdieK

Preparation

Step 1

Appetizer: Fresh tomato bruschetta
Rub several whole ripe tomatoes with olive oil and char them over a hot fire. While they're cooling, cut a loaf of bread into thick slices and grill until crisp; spread them out on a platter. Core and roughly chop the tomatoes. Spoon them on the bread along with their juices. Sprinkle on salt and pepper, drizzle on olive oil, and scatter on chopped fresh basil.

Main: Grilled skewered meatballs
Soak a slice of bread in 1/2 cup of milk. Gently combine it with a pound of ground sirloin, 1/2 cup of chopped onion, 1/2 cup of grated Parmesan, a tablespoon of minced fresh rosemary, and salt and pepper. Roll the mix into golf-ball-size meatballs and thread them onto skewers. Grill over a moderately hot fire until firm and browned on all sides.

Side: Grilled whole escarole with anchovy vinaigrette
Mash a few anchovies in a bowl with a clove of minced garlic. Whisk in 3 tablespoons of wine vinegar, 1/3 cup of olive oil, a handful of chopped parsley, and a pinch of red-pepper flakes. Wash a head of trimmed escarole; shake dry, rub with olive oil, and sprinkle with salt. Char the escarole on the grill until wilted. Drizzle with the vinaigrette and pass the rest of the vinaigrette at the table.

Dessert: Figs stuffed with goat cheese
Mix 4 ounces of goat cheese or cream cheese with a couple of tablespoons of honey. Trim a dozen large figs and cut them lengthwise almost all the way in half. Stuff some of the cheese in each and grill them over low heat until they're softened but not falling apart.