Smoked Meatballs
Meatballs. Glorious meatballs. And lots of them. Seasoned perfectly with just a bit of a spicy kick (I added a lot, lot more red pepper flake than the recipe calls for).
Servings 48 meatballs
Calories 165kcal
Ingredients
- 5 pounds ground beef
- 1 pound ground Italian sausage
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon dried red pepper flake or more
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ cup Parmesan cheese grated
- 2 eggs lightly beaten
- 1 tablespoon Worcestershire sauce
- ½ cup bread crumbs
Instructions
- Fire up your smoker for 225 F. Use a light wood, such as a fruit wood. You don't want a lot of smoke.
- Place meats into a large bowl.
- Add all of the remaining ingredients. Using your hands, mix well. Yes, it'll be cold but you have to get in there and mix it well.
- Shape mixture into meatballs. I make 2 ounce meatballs for main courses and 1 ounce meatballs for appetizers, but you can make any size you want. Just keep in mind that larger meatballs may take longer to smoke.
- Transfer meatballs to the smoker and smoke until they reach 165 F internal temperature, 60-90 minutes depending on the size of the meatballs.
Nutrition
Calories: 165kcal | Carbohydrates: 1g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg