4 Awesome Grilled Appetizers For Any Celebration

What's a celebration without a few tasty treats to kick off the festivities? If you're looking for the good stuff, then look no further. We have four awesome grilled appetizers that are so moreish, you'll be wondering why they aren't mains.

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Smoked Meatballs Stuffed with Cheese

Makes: approximately 12


2 pounds ground beef
¾ cup breadcrumbs
½ cup grated Parmesan
2 cloves garlic, finely minced
¼ cup onion, finely minced
¼ cup Greek yogurt
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon of your favorite rub
1 ½ teaspoons red pepper flakes
1 pound pepper jack, cheddar, or mozzarella cut into ½-inch cubes
Barbecue or marinara sauce to serve


1. Set up your grill for smoking at about 225°F and line a baking sheet with foil.

2. In a large bowl, combine the beef, breadcrumbs, Parmesan, garlic, onion, yogurt, egg, Worcestershire sauce, rub, and red pepper flakes. Knead the mixture lightly, but thoroughly, to ensure the ingredients are blended well.

3. Using your hands, shape the mixture into 1 ½-inch balls. Indent each ball, place a cube of your chosen cheese in the center, and then close the meat mixture around the cheese to form a stuffed meatball. Place the meatballs on the baking sheet.

4. Place the tray on your cooker grate and smoke the meatballs for approximately 30 minutes. Crank up the heat to about 300°F and continue cooking the meatballs for a further 25-30 minutes. They're done when the internal temperature reads 160°F on an instant-read thermometer. Serve the meatballs while hot with warm marinara sauce or your preferred barbecue sauce.

Sticky BBQ Chicken Wings

Makes: 12 wings


12 chicken wings, separated at joints and tips removed
¼ cup tomato sauce
1/8 cup balsamic vinegar
1 ½ tablespoons honey
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
1 ½ teaspoons hot sauce
1 teaspoon Dijon mustard
1 teaspoon grated fresh ginger
1 teaspoon chili powder
1 teaspoon paprika


1. Whisk the tomato sauce, balsamic vinegar, honey, Worcestershire sauce, garlic, hot sauce, mustard, ginger, chili powder, and paprika together in a bowl.

2. Rinse the chicken wings, pat them dry, and then place them in a resealable bag. Pour the marinade over the chicken before closing the bag tightly and refrigerating it for 8 hours. Be sure to turn the bag once or twice to ensure even distribution of the marinade.

3. Preheat your grill to about 375°F. Remove the wings from the bag, discard the marinade, and then place the chicken on the grate over direct heat. Cook the wings for approximately 5 minutes on each side, ensuring the grill lid remains closed as much as possible. Once done, remove the wings and serve them hot with your favorite barbecue condiments.

Cheesy Grilled Potato Skins with Bacon

Makes: 12 servings


4 large potatoes
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella
1 cup sour cream
3 green onions, finely chopped
4 tablespoons butter, melted
1 teaspoon dried rosemary
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
8 slices bacon, cooked to a crisp and crumbled


1. Preheat your grill to 375°F.

2. Wash, dry, and then cut each potato lengthwise into 8 wedges. Remove the center of each wedge, leaving about ¼-inch on the skin. Place the wedges in a microwave and cook for about 8 minutes, or until tender.

3. While the potatoes are cooking, mix the butter, rosemary, cumin, chili powder, salt, and pepper together in a small bowl. When wedges are ready, brush both sides with some of the seasoned butter.

4. Place the wedges (skin side up) on the grill over direct heat and cook for about 2 ½ minutes. Turn the wedges over and cook for a further 2 minutes. Top the wedges with a mixture of cheddar and mozzarella cheese and allow to grill until the cheese melts. Remove the potato skins and serve them topped with green onions, bacon, and sour cream.

Steak and Cream Cheese Bruschetta with Sundried Tomatoes

Makes: approximately 16


16 slices of baguette or ciabatta loaf
½ cup olive oil
2 tablespoons freshly chopped basil
2 cloves garlic, finely chopped
6 ounces cream cheese
2 ribeye steaks (8 ounces each), seasoned, grilled, and sliced
½ cup chopped sundried tomatoes


1. Preheat your grill to medium-high heat.

2. Mix the olive oil, basil, and garlic in a small bowl. Brush each slice of bread on both sides with the mixture. Put the slices of bread on the grate and grill for 2-3 minutes per side. Remove the bread once it turns a lovely golden brown.

3. Top each slice of bruschetta with cream cheese, slices of steak, and sundried tomatoes before serving warm.


What's your favorite grilled appetizer? Share your scrumptious recipes with us via Facebook, but don't forget to share this post before you head on over there!

Further Reading - Let's Celebrate!