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Blackstone Tortellini with Meatballs

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Up your outdoor griddling game with this super-easy and oh-so delish Blackstone Tortellini with Meatballs. From start to finish on your Blackstone, gather your guests because they’ll all want seconds!

blackstone tortellini with meatballs in two black bowls

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This is easily one of my favorite Blackstone recipes. I love it for dinner but have also made it for lunch. It is the perfect meal for a bunch of hungry people, and I love that I can cook it outside while everyone sits around and watches me cook. Yes, I love being the center of attention, and would rather be cooking outside than in!

This recipe originated on TikTok and was called Toddalini, named after the fella that posted the video. This is not the original recipe, but my own spin on it using different ingredients and techniques, but the genius is that this recipe is totally versatile! And, this takes 1-dish cooking to new levels! You can make this entire dish on the Blackstone, from start to finish. And look at just how pretty it is!

Plus, you can change things up in a number of ways. Add your favorite veggies, swap out the cheeses, and even use different meats. See all my suggestions below.

Hungry for something delicious? Let’s get started!

What you’ll love about Blackstone Tortellini with Meatballs


  • So easy to make, and so delicious!
  • This is 1-dish cooking at its finest! Simple Blackstone cleanup, too!
  • Change up this basic recipe however you like!

What You Need To Make Tortellini and Meatballs On Your Outdoor Griddle

You’ll need your Blackstone griddle, of course, or another outdoor flat top griddle. The following will also come in handy:

Ingredients

  • Cooking oil – I use vegetable oil but any high-heat tolerating oil will work.
  • Fresh tortellini – I use fresh, not frozen, cheese-filled tortellini. The rainbow tortellini is so pretty!
  • Meatballs – Pre-cooked meatballs make this easy Blackstone recipe a breeze!
  • Spinach – Fresh baby spinach.
  • Tomatoes – I love grape tomatoes but cherry tomatoes or even diced tomatoes will work, too.
  • Bell pepper – Red, green, yellow – they all work!
  • Mozzarella – Fresh mozzarella pearls or larger bocconcini work well. Heck, even shredded mozz will taste great!
  • Garlic – Fresh is best!
  • Italian seasoning
  • Salt and pepper
blackstone tortellini with meatballs on two black plates

How To Make This Delicious Tortellini and Meatball Recipe On Your Blackstone Flat Top

For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

  1. Preheat your Blackstone grill to medium-high.
  2. Add a few tablespoons of oil to the surface.
  3. Saute the onions on one part of the griddle. In another area, add the tortellini and let them heat up.
  4. When the tortellini are hot to the touch – but not brown (control your heat) – cover them with the dome and add a generous squirt of water (about 1/2 cup) under the dome to steam the tortellini.
  5. Steam the tortellini for 1-2 minutes, then flip them over and repeat the steaming process 3-4 more times or until the tortellini are tender and cooked. You should use about 2 cups of water in total.
  6. Meanwhile, cook the meatballs. Cut them in half or quarters and add them to the Blackstone surface. Cook them until they’re heated through.
  7. Mix the tender tortellini, onions, and meatballs together.
  8. Add the spinach, tomatoes, garlic, and Italian seasoning. Add oil as needed.
  9. Work it all together, heat it through until the spinach has wilted, then add the mozzarella.
  10. That’s it – pass some plates around and dig in!

Chef Jenn’s Tips

  • Use fresh, not frozen or dried tortellini for this recipe.
  • If you’re worried about your tortellini being undercooked, parboil them for 2 minutes but drain them really well before adding them to the griddle.
  • Thaw the meatballs first, before adding them to the griddle, so they don’t take forever to cook.
  • The cheese melts REALLY quickly – add it just at the end.
  • Experiment with this recipe – change out the veggies, the meats, the cheeses, the seasonings – whatever you like!

Storage

Leftover griddled tortellini with meatballs will keep in an airtight container in the fridge for 3-4 days. You can freeze the leftovers, too. Freeze them for up to 3 months.

Frequently Asked Questions

What kind of tortellini do you use in Blackstone tortellini (aka Toddalini)?

I love cheese-filled tortellini in this easy recipe, but you could also use your favorite meat-filled tortellini.

How long does it take to make tortellini and meatballs on the Blackstone?

This outdoor griddle recipe will take about 20-25 minutes to cook from start to finish.

Is griddled tortellini and meatballs an easy Blackstone recipe?

Yes, this is an easy recipe to make on your flat top griddle. You need to cook several different things at once, but if you can make breakfast on the griddle, then you can handle this recipe with no trouble.

Step By Step Process

blackstone tortellini with meatballs on two black plates
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Blackstone Tortellini and Meatballs

This easy Blackstone recipe combines tender tortellini with meatballs, spinach, tomatoes, peppers, and more, to create a delicious and hearty meal!
Course Main Course
Cuisine American
Keyword blackstone, blackstone griddle, blackstone tortellini, meatballs, toddalini, tortellini, tortellini and meatballs
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 631kcal

Equipment

Ingredients

  • 1/4 cup oil
  • 2 pounds tortellini cheese or meat filled
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 pound meatballs
  • 1 bell pepper seeded and sliced or diced
  • 8 ounces cherry tomatoes cut in half
  • 6 ounces spinach
  • 2 tablespoons Italian seasoning
  • 1 cup mozzarella balls or shredded cheese

Instructions

  • Preheat your Blackstone grill to medium-high.
  • Add a few tablespoons of oil to the surface.
  • Saute the onions and garlic on one part of the griddle. In another area, add the tortellini and let them heat up.
  • When the tortellini are hot to the touch – but not brown (control your heat) – cover them with the dome and add a generous squirt of water (about 1/2 cup) under the dome to steam the tortellini.
  • Steam the tortellini for 1-2 minutes, then flip them over and repeat the steaming process 3-4 more times or until the tortellini are tender and cooked. You should use about 2 cups of water in total.
  • Meanwhile, cook the meatballs. Cut them in half or quarters and add them to the Blackstone surface. Cook them until they're heated through.
  • Mix the tender tortellini, onions, and meatballs together.
  • Add the spinach, tomatoes, garlic, and Italian seasoning. Add oil as needed.
  • Work it all together, heat it through until the spinach has wilted, then add the mozzarella.
  • That's it – pass some plates around and dig in!

Notes

  • Use fresh, not frozen or dried tortellini for this recipe.
  • If you’re worried about your tortellini being undercooked, parboil them for 2 minutes but drain them really well before adding them to the griddle.
  • Thaw the meatballs first, before adding them to the griddle, so they don’t take forever to cook.
  • The cheese melts REALLY quickly – add it just at the end.
  • Experiment with this recipe – change out the veggies, the meats, the cheeses, the seasonings – whatever you like!

Nutrition

Serving: 1.5cups | Calories: 631kcal | Carbohydrates: 55g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 633mg | Potassium: 427mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2718IU | Vitamin C: 33mg | Calcium: 290mg | Iron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn

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