Blackstone Smashed Meatball Quesadillas
Juicy, smashed Italian meatballs kissed with basil pesto and marinara are layered with golden grilled onions, earthy mushrooms, and plenty of melty mozzarella are all tucked into a crispy tortilla brushed with garlic & herb butter. Perfect for dipping into extra marinara, these are big, bold, and built for the Blackstone
Yields: 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: Blackstone
Ingredients
1 lb ground beef
1 lb ground sweet Italian sausage
2 packets zesty Italian dressing mix
2 eggs
½ cup Parmesan cheese
½ cup Italian bread crumbs
For the Quesadillas:
4–6 large (12-inch) tortillas
Garlic & herb butter spread* (for outside of tortillas)
½ cup basil pesto
1–1½ cups Diablo Marinara Sauce, or your favorite
2 cups shredded mozzarella cheese
1 large onion, sliced
8 oz mushrooms, sliced
3–4 tbsp avocado oil, for cooking
*Use your favorite garlic & herb butter spread
Directions
Make the Meatballs: In a large bowl, combine ground beef, sausage, Italian dressing mix, eggs, Parmesan cheese, and bread crumbs. Roll into 1.5-inch meatballs. Heat 2 tbsp avocado oil on the Blackstone over medium-high heat. Brown meatballs on all sides, turning until seared but still red in the center. Gently smash each meatball with a spatula, then move to a low-heat zone or side burner to finish cooking to an internal temperature of 160°F.
Cook the Onions & Mushrooms: On another section of the Blackstone, sauté onions and mushrooms in a little avocado oil until caramelized. Season lightly with salt and pepper.
Assemble the Quesadillas: Spread garlic & herb butter on one side of each tortilla. Place butter-side down on the Blackstone. Add mozzarella cheese, smear with basil pesto, drizzle with marinara, place three smashed meatballs, and top with onions and mushrooms. Add more mozzarella cheese, then fold the tortilla over.
Grill & Serve: Cook until the outside is golden and crispy, flipping once. Slice and serve warm with extra marinara for dipping.
