Bering’s Big Green Egg Meatball Recipe

15 Minutes
45 Minutes
1 Hour


  • 1/2 LB. Ground Beef (85/15 or Angus Beef)
  • 1/4 LB. Ground Bison
  • 1/4 LB. Ground Pork
  • 2 TBSP. Bread Crumbs (Unseasoned or Seasoned)
  • 1 Egg
  • 1/4 Cup Buttermilk
  • 1 Clove Minced Garlic
  • 1 TBSP Fresh Chopped Parsley
  • 1/2 TSP Salt
  • 1/4 TSP Fine Ground Pepper
  • 2 TBSP Parmesan Cheese


Food Prep:

  1. Place ground beef, bison, and pork in large bowl.
  2. Mix buttermilk and bread crumbs together. Let stand for 5 minutes.
  3. Add remaining ingredients to buttermilk/bread crumb mixture. Mix well.
  4. Add 1/2 bread crumb mixture to meat and use your hands to start combining together.
  5. Add remaining mixture as needed to meat mixture until combined.
  6. When finished, cover and place in fridge for 1 hour or overnight if preparing ahead of time.

BBQ Items:

  1. Use cooking spray to lightly coat cast iron skillet.

Big Green Egg Setup:

  1. Fill BGE with charcoal and form pyramid.
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place additional charcoal on top.
  4. Place plate setter (legs up) for indirect cooking.
  5. Place grill on plate setter.
  6. Place iron skillet on grill.
  7. Close lid and leave vents open until temperature reaches 350 degrees.
  8. Place meatballs in iron skillet. Close BGE.
  9. Continue cooking at 350 degrees for about 20 minutes.
  10. Using a pair of tongs, flip meatballs over.
  11. Open vents on top and bottom until temperature reaches 400-425.
  12. Continue cooking for another 10 minutes.
  13. Remove cast iron skillet from BGE using gloves.
  14. Place on a cooking rack or stove pad.
  15. Let meatballs sit f or 10 minutes before serving.

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