Smoked Meatballs
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Prep Time
15 mins
-
Cook Time
2 hrs
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Servings
6 Servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
American
Smoked Meatballs
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Smoking meatballs is easy, and it adds so much flavor. These smoked meatballs are cooked to perfection then smothered in a spicy red sauce.
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Ingredients
Meatballs
- 1 cup saltine crackers around 23
- 1 cup milk
- 2 pounds lean ground beef (85 % is ideal
- 1 cup Parmesan Cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or basil or Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Sauce
- ¼ cup olive oil
- 10 garlic cloves peeled and smashed
- 1 teaspoon red pepper flakes more or less to taste
- 2 cans (28 oz) crushed tomatoes
- salt and pepper
- ¼ cup fresh oregano or basil chopped or a tablespoon of dried Italian seasoning
Instructions
- Get out and measure your ingredients.
- Preheat your smoker to 250 degrees.
Meatballs
- Place saltine crackers in a large resealable bag and crush with a kitchen hammer, mallet or rolling pin. You will need a total of 1 cup or about 23 crackers.
- Place crackers and milk in a large bowl and allow to sit for about 5 minutes to moisten crumbs. Using a fork or equivalent, mix ad create a smooth paste of sorts out of the crackers and milk.
- Add beef, or whichever meat you're using, Parmesan cheese, garlic powder, oregano, basil or Italian seasoning, salt, and pepper to cracker mixture.
- Combine with hands until blended.
- Divide meat mixture into approximately 24 meatballs and roll each using wet hands until all balls are made and round.
- Place meatballs on platter and cover in your fridge until ready to cook. You can make these meatballs up to 24 hours in advance.
- When ready to smoke meatballs, add them to foil pan and place inside your smoker for 90 minutes.
- After 90 minutes, adjust meatballs and smoke for another 30 minutes.
- Remove from smoker and once able, place cooked meatballs in serving dish.
Easy Tomato Sauce
- Heat oil in a large pot. Add garlic and cook, stirring regularly over low heat, until garlic is soft and browned on all sides, at least 10 minutes.
- Add tomatoes, garlic, red pepper flakes, salt, pepper and fresh oregano or basil.
- Simmer on low heat for one hour and meatballs are still smoking.
- Once meatballs are finished smoking, add to sauce.
- Or serve with sauce on top of cooked pasta of your choice.
- Serve with pasta and sauce, if desired.
- Enjoy every bite!
Notes
- You can use a #16 portion scoop to form the meatballs. To make shaping easier, wet your hands slightly. The recipe yields enough sauce for 2 pounds of pasta. To serve, toss the pasta with some sauce and top it with the meatballs.
- You can use a #16 portion scoop to form the meatballs. To make shaping easier, wet your hands slightly. The recipe yields enough sauce for 2 pounds of pasta. To serve, toss the pasta with some sauce and top it with the meatballs.
Nutrition Information
Show Details
Serving
1Serving
Calories
523kcal
(26%)
Carbohydrates
13g
(4%)
Protein
34g
(68%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
773mg
(32%)
Potassium
559mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
191IU
(4%)
Vitamin C
2mg
(2%)
Calcium
194mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 523kcal | 26% |
| Carbohydrates | 13g | 4% |
| Protein | 34g | 68% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 773mg | 32% |
| Potassium | 559mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 194mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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