Direct Heat

Form 80/20 ground beef meatballs with breadcrumbs, egg, garlic, onion powder, salt; chill 30 minutes. Preheat grill to 450-500°F direct heat with clean blue flames. Sear meatballs 2 minutes per side (8 minutes total) developing deep brown crust while reaching 160°F internal. Brush with BBQ sauce last 2 minutes for sticky glaze without burning sugars.

This method delivers restaurant-style meatballs with smoke-kissed bark and moist centers, ideal for catering 200+ pieces per batch. Rest 5 minutes post-grill allows sauce to set while juices redistribute.