Directions

1. Start by preheating grill to 215 degrees. While Grill is preheating; caramelize onions with a little bit of olive oil over medium heat. 

2. When onions are almost done add garlic and cook for an additional 2-3 minutes. Remove ½ from pan and place in large medium mixing bowl. The ½ left in the pan will be used in the sauce.
   

3. In the medium bowl with the onion mixture add Everglades breader, egg, parmesan cheese, chopped parsley, and a dash of milk. Add almost all the hamburger except about 1/4 cup. 
   

4. Add the 1/4 cup of beef to the remaining onions into the pan.

   This is where you use your best judgement. If you feel like the mix is too dry add another splash of milk. If it is too wet add a little bit more breader. You want the mixture to hold together. 
   

5.  Make your meatballs- We use an ice cream scoop to get them close to the same size. Then we roll them into the ball shapes.

   Once grill reaches 215 place the meatballs directly on the grill and cook for about 1 ½ hours. Ours were on the larger size. Yours might not take this long to cook. Temperature check them to make sure they reach correct temperature. 
   

6. After you put the meatballs on the grill get your sauce started. To the pot with the caramelized onions in it add the ¼ cup of hamburger and brown together. Adding some Everglades All Purpose seasoning. Drain Grease from pan before adding jar sauce. 
   

7. Add the jar sauce and continue to simmer over low medium heat while meat balls are cooking. When meat balls are done on the grill add them to the sauce for them all to keep warm until ready to serve.