Description
There is something magical that happens when you take a classic comfort food and introduce it to a backyard smoker. If you are tired of the same old stovetop or oven methods, these smoked meatballs are about to change your culinary routine.
Ingredients
1 Pound Ground Beef (80/20 blend)
1 Pound Ground Pork
1/2 Cup Plain Breadcrumbs
1 Large Egg
1/4 Cup Grated Parmesan Cheese
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Tablespoon Italian Seasoning
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
Instructions
Preheat your smoker to 225 degrees Fahrenheit. Choose a mild wood choice like pecan, cherry, or apple to complement the meat without overpowering it.
In a large mixing bowl, combine the 1 pound ground beef, 1 pound ground pork, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup grated parmesan, and all the spices (1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper). Use your hands to gently mix the ingredients together just until combined.
Roll the mixture into uniform portions, aiming for about one and a half inches in diameter. Keeping them equal in size ensures they all finish cooking at the exact same time. This batch should yield about 20 to 24 meatballs.
Place the portioned rounds directly onto the smoker grates, leaving a little bit of space between each one to allow the smoke to circulate. Smoke for roughly one hour to one hour and fifteen minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Notes
To prevent a dense texture, avoid overworking the meat when mixing. Over mixing compresses the proteins, leading to a tough finished product.
If you prefer an easy cleanup and want to prevent any potential sticking, you can place the meat on a wire cooling rack and set the entire rack directly onto the smoker grates.
Nutrition
- Serving Size: 1