The BEST EVER Smoked Meatballs
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Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
12 servings
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Calories
340 kcal
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Course
Main Course
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Cuisine
American
The BEST EVER Smoked Meatballs
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Smoked meatballs are a deliciously different way of cooking these favorite appetizer and dinner staple.
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Ingredients
- 3/4 cups fresh bread crumbs
- 1/2 cups milk
- 2 eggs
- 2 lbs ground beef or use a mixture of beef, veal and pork
- 1 pound ground pork
- 2 tablespoons minced garlic
- 1/2 cups diced onion
- 1 teaspoons dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- salt and pepper to taste
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Instructions
- Soak bread crumbs in milk for 5 minutes.
- Whisk eggs.
- Add all ingredients to a large bowl and mix thoroughly, but do not overwork.
- Form meat mixture into large or small meatballs. Use an ice cream or a cookie scoop to portion meat so that the balls are all consistent sizes.
- Place the balls on a wire rack that is resting on an aluminum foil covered, rimmed baking sheet, for easy cleanup, and to catch drips. Place in preheated 225°/170°C smoker.
- Smoke for 1½ to 2 hours, check internal temperature. It's done when it measures 165°F /70°C. In the last 1 hour, glaze the top with lots of the sauce.
Equipments used:
Notes
- Notes**
- Bake until meat thermometer, placed in center of meatballs, registers 165°F.
- Store refrigerated up to 4 days.
- Reheat leftovers in the microwave.
- Leftovers can be frozen.
- Meatballs can be frozen before smoking or after. Thaw completely, in refrigerator, then bake at 250°F / 170°C for about one hour, if previously smoked. If you freeze before smoking, refer to recipe above for smoking times.
- What type of wood to use?
- You can use a variety of wood or wood pellets for smoking. We like the fruit woods like apple, cherry or pecan. You can also use oak and maple, or hickory and mesquite, for a more bolder flavor.
- What if you don't have smoker?
- If you don’t own a smoker, you can still enjoy smoked meats. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat or vegetable on the side of the grill that does not have the direct flame (indirect heat). This is called indirect cooking.
- Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Place water and wood chips on the side of the grill with the fire. Remember to fill the water if it runs out.
- You can also create a similar setup for your oven in a pinch or in the winter.
Nutrition Information
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Calories
340kcal
(17%)
Carbohydrates
7g
(2%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
136mg
(6%)
Potassium
368mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
64IU
(1%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 136mg | 6% |
| Potassium | 368mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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