Smoked Wild BBQ Meatballs
Smoked meatballs are such a quick, easy and customizable way to cook meat - wild or domestic. They can be a side or appetizer or served over rice, noodles or a bun.These are versatile, customizable and easy to throw together quickly and set and (almost) forget. I usually use a homemade BBQ sauce and serve them over rice with sautéd red bell peppers. That combination is a “must try”. So, here is the recipe.
Ingredients
- 1 lb ground beef
- ½ tsp salt
- 1 tsp pepper
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp brown sugar
- ¼ tsp dry mustard
- 2 tsp Worcestershire sauce
- ½ cup breadcrumbs
- ½ cup shredded mozzarella
- 1 egg
- 1 cup BBQ sauce my homemade BBQ sauce recipe below
Homemade BBQ Sauce:
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 1/2 cup orange juice
- 1/4 cup Worcestershire sauce
- 1/2 cup brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- ½ tsp salt
- 1 tsp pepper
Instructions
- Preheat smoker to 250°F.
- Mix your ground beef with all of the spices. Add Worcestershire sauce, sugar, breadcrumbs, egg, and shredded mozzarella. Mix until combined.
- Roll mixture into meatballs using a ½ tablespoon. They should be smaller than a golf ball - expect about 35-38 meatballs. Place the meatballs into a disposable tin dish either walls. Put the meatballs in the smoker at 250°F until cooked through (160°F). This takes about 40 minutes. Rotate half through.
- Toss the meatballs with the BBQ sauce. Crank the smoker up to 350°F and cook for another 10 minutes. Serve over rice, potatoes or alone.