Electric Grill

Zesty Tomato Meatballs

Zesty Tomato Meatballs

Yield: 4 servings. Prep Time: 14 minutes. Cook Time: 30 minutes.


Tomato Sauce

• 1 tbsp olive oil 

• 1 tbsp minced garlic 

• 1 tsp salt 

• 1 tsp paprika 

• 1 tsp cumin 

• ½ tsp cayenne pepper 

• 15 oz can of diced tomatoes



• 1 lb 85% lean ground beef 

• 1 tsp salt 

• 1 tsp onion powder 

• 1 tsp paprika 

• 1 tsp cumin 

• 1 tsp coriander 

• ½ tsp ground cinnamon 

• ¼ tsp cayenne pepper 

• 2 tbsp finely chopped fresh cilantro


1. In a medium bowl, mix the meat and spices, divide into 24 equal portions, shape into small 1-inch meatballs. 

2. In Ventray Grill, heat olive oil over medium heat, add garlic and cook until fragrant. Add the spices, cook for 30 seconds. Add chopped tomatoes, bring to boil, then lower the heat to medium-low. 

3. Add the meatballs to the tomato sauce, turn to medium-heat, bring it to boil, then reduce the heat, cover to simmer for about 15-20 mins. 

4. Serve with cilantro.

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Steak Kabob

Steak Kabob

Prep: 2 hr. Cook: 10 mins. Serves: 4 Servings.


• ¼ olive oil 

• 2 tbsp soy sauce 

• 2 tsp Worcestershire sauce 

• 1 tbsp fresh lemon juice 

• 2 cloves garlic minced 

• 1 tbsp brown sugar 

• 1 tsp paprika 

• 1 tsp onion powder 

• ½ tsp dried oregano 

• salt and pepper to taste


• 1½ lbs top sirloin steak 

• 1 red bell pepper 

• 1 yellow bell pepper 

• 8 oz button mushrooms 

• 1 red onion 

• 8 skewers


1. Cut ingredients into 1-inch cubes. In a medium bowl, whisk together oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper. 

2. Marinade steak in a Ziploc bag for at least 2 hr. 

3. Thread meat along with vegetables, alternating them on a skewer. Brush additional marinade sauce. 

4. Turn on Ventray Grill to medium-high heat, spray cooking spray, cook for 4-5 mins on each side.

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Luscious Slush Punch

Luscious Slush Punch

Enjoy your party with this tasty and fabulous slush punch made with Jell-O mix, pineapple juice, orange juice, and lemon-lime soda.

#holidays #drinks.


• 2 ½ cups white sugar

• 6 cups water

• 2 (3 ounce) packages strawberry flavored Jell-O® mix

• 1 (46 fluid ounce) can pineapple juice

• ⅔ cup lemon juice

• 1 quart orange juice

• 2 (2 liter) bottles lemon-lime flavored carbonated beverage



1. Bring the sugar, water, and strawberry flavored gelatin to a boil in VENTRAY multifunctional electric grill, and boil for 3 minutes.

2. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.

3. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl, and stir until slushy.

4. Repeat with remaining portions as needed.

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Honey-Coriander Glazed Ham

Honey-Coriander Glazed Ham

This recipe calling for browning the coriander seeds and cumin seeds will bring you a truly sublime experience. Glaze over a grilled ham with honey makes this sweet spice mixture delicious.


• 1 ½ tablespoons coriander seeds

• 1 ½ teaspoons cumin seeds

• 2 tablespoons brown sugar

• 1 teaspoon paprika

• 1 (5-pound) 33%-less-sodium smoked, fully cooked, bone-in ham

• 3 tablespoons honey

• 2 tablespoons cider vinegar

• Cooking spray



1. In VENTRAY multifunctional electric grill, heat oil over medium heat.

2. Add coriander seeds and cumin seeds to the electric grill; cook 2 minutes or until seeds are golden brown and fragrant, stirring frequently.

3. Place coriander mixture in a spice or coffee grinder; pulse until coarsely ground.

4. Add sugar and paprika; pulse to blend.

5. Trim fat and rind from the ham.

6. Preheat the oven to 350 degrees F.

7. Combine honey and cider vinegar.

8. Place the ham, bone end up, in a roasting pan coated with cooking spray.

9. Bake at 350 degrees F for 30 minutes. Baste with honey mixture.

10. Bake the ham for an additional 1 hour.

11. Place the ham on a serving platter; cover with foil. Let stand 15 minutes before slicing.

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Blackened Shrimp with Avocado Ranch Dip

Blackened Shrimp with Avocado Ranch Dip

Yield: 8 servings. Prep Time: 15 mins. Cook Time: 5 mins. Total Time: 20 mins.


For the avocado ranch:

• 1 small avocado

• 2 tablespoons fresh lime juice

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/2 cup buttermilk

• 2 tablespoons freshly chopped parsley

• 1 tablespoon chopped fresh chives

• 1 tablespoon chopped fresh dill

• salt and freshly ground black pepper

For the shrimp:

• 1 tablespoon extra-virgin olive oil

• 2 lbs. red shrimp

• 1 red bell pepper 

• 2-3 tablespoons blackened seasoning

• 1/2 lime


For the avocado ranch dip:

1. Add the avocado, lime juice, onion powder, garlic powder, buttermilk, parsley, chives, and salt and freshly ground black pepper to VENTRAY Blender, and blend until smooth.

2. Add seasoning and set aside.

Prepare the shrimp:

1. Heat the olive oil in VENTRAY Multifunctional Electric Grill over medium heat.

2. Add the thawed shrimp and followed by the blackened seasoning and a generous pinch of salt.

3. Stir until the shrimp are well coated with the seasoning and saute for 5 minutes or until cooked through.

4. Place the shrimp on a platter with the avocado ranch dip and squeeze fresh lime juice over the shrimp.

5. Enjoy.

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Grilled Zucchini

Grilled Zucchini

Prep:10 mins. Cook: 10 mins. Serves: 4 Servings.


• 2 medium zucchini slices ¼’ thick 

• 1 tbsp olive oil 

• 1 tbsp red wine 

• 1 tsp parsley 

• 1 tsp basil 

• ½ tsp garlic powder 

• Salt and pepper to taste


1. Turn Ventray Grill on medium-high, spray cooking spray. 

2. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic, season with ¼ tsp salt and pepper to taste. 

3. Once the grill is hot grill zucchini 2-3 mins per side.

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Grilled Butternut Squash

Grilled Butternut Squash

Prep: 5 mins. Cook: 10 mins. Serves: 4 Servings.


• ½ cup olive oil 

• ½ cup coconut sugar or brown sugar

• 1 tsp salt 

• 1 tsp black pepper 

• 2 lbs butternut seeds removed

• ¼ cup pine nuts lightly toasted 

• ½ cup fresh basil leaves chopped 

• 1 cup shaved Parmigiano-Reggiano cheese

• 1 tbsp orange zest 

• ⅕ tsp red chili flakes 

• 2 lemon cut into wedges 


1. Whisk together olive oil, sugar, 1 tsp salt, and pepper chili flakes. 

2. Cut squash slices into ½ to 1-inch half-moon slices, brush both sides with sugar mixture. 

3. Turn Ventray Grill to medium-high heat, spray cooking spray on the grill, and place squash, cover and cook until tender, about 6 to 8 mins each side. 

4. Transfer squash to a platter, sprinkle pine nuts, basil, cheese, orange zest, and serve with lemon wedges.

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Creamy Tomato Penne

Creamy Tomato Penne

Prep:10 mins. Cook: 20 mins. Serves: 4 Servings.


• 1 tbsp olive oil 

• 1 small onion chopped 

• 1 clove garlic minced 

• ⅓ cup sundried tomatoes chopped 

• 1 tbsp tomato paste 

• 2 tsp Italian seasoning 

• 3 cups chicken stock 

• 15 oz can diced tomatoes 

• 12 oz bow tie or penne pasta 

Salt pepper to taste 

• ½ cup grated parmesan 

• ¼ cup cream cheese ricotta, 

• Chopped parsley for garnish 


1. In Ventray Grill, heat oil over medium heat, saute garlic, onion, sun-dried tomatoes until softened. 

2. Add tomato paste, Italian seasoning and cook for about 1 minute. 

3. Add in chicken stock and pasta, diced tomatoes. 

4. Cook and bring pasta to boil, reduce the heat to simmer, cook until pasta is done. If pasta is a bit dry, add a bit more water. 

5. Once pasta is cooked, turn off the heat, add in Parmesan and cream cheese, sprinkle parsley. Let pasta sit for about 3 to 5 minutes until thickened, then serve immediately. 

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Easy Grilled Vegetables

Easy Grilled Vegetables

Yield: 4 Servings. Prep Time: 20 mins. Cook Time: 10 mins.


• 1 zucchini 

• 1 bell peppers

• 1 jalapeno peppers

• 2 portobello mushrooms 

• 1 eggplant 

• 1 onion 

• ¼ cup extra virgin olive oil 

• 1 tsp salt and pepper

• 3 cloves of garlic minced 

• ¼ cup parsley 


• ⅓ cup lemon juice 

• ⅓ cup extra virgin olive oil 

• 2 tsp white sugar 

• 2 garlic cloves minced 

• ½ tsp salt and pepper 

• ½ tsp dried basil 

• ½ tsp dried parsley 

• ½ tsp thyme 

• 1 tsp chili flakes 


1. Cut all vegetables to the desired size. Add all marinade ingredients into a Ziploc or deep dish, add in vegetables, and marinade for at least 20 mins. 

2. Turn on Ventray Grill, heat oil over medium-high heat, add in garlic, saute until fragrant, add in vegetables, season with salt and pepper. 

3. Garnish with parsley and serve. 

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Grilled Fajitas

Grilled Fajitas

Yield: 4 Servings. Prep Time: 10 mins. Cook Time: 10 mins.


• 4 tbsp canola oil divided 

• 2 tbsp lemon juice 

• 1½ tsp salt 

• 1½ tsp dried oregano 

• 1½ tsp ground cumin 

• 1 tsp garlic powder 

• ½ tbsp chili powder 

• ½ tsp paprika 

• ½ tsp crushed red pepper flakes 

• 1½ lbs boneless chicken breast cut into thin stripes 

• ½ medium red pepper 

• ½ medium green pepper 

• 2 green onions thinly sliced 

• ½ cup chopped onion 

• 6 flour tortillas, warmed 

• 1 cup cheddar cheese 

• Guacamole, salsa, sour cream for garnish 


1. In a large bowl, combine 2 tbsp oil, lemon juice, seasoning, add chicken, and marinate for at least 2 hours. 

2. In Ventray Grill, add oil, heat over medium-high heat, saute peppers, onion until crispy, remove from grill. 

3. In Ventray Grill cook chicken over medium-high heat for 6 mins, return pepper onions to grill, saute and cook through. 

4. Spoon filling down the center of the tortillas, add guacamole, salsa, and sour cream to garnish and serve.

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