BBQ Smoked Meatballs
Tom Jackson
Rated 4.7 stars by 3 users
Category
Appetizer
Cuisine
American
Servings
20
Prep Time
15 minutes
Cook Time
1 hour 10 minutes
Calories
185
Wow your guests with these mouthwatering BBQ Smoked Meatballs! Featuring a blend of savory pork, beef, and bacon, generously infused with Asiago cheese, bell pepper, onion, and garlic, these delectable delights are guaranteed crowd-pleasers. Get ready to savor every bite!
Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 1/2 lb ground bacon
- 3 oz Asiago cheese, grated
- 1/2 red bell pepper, roughly chopped
- 1/4 large yellow onion, roughly chopped
- 3 cloves garlic
- 1/3 cup breadcrumbs
- 2 eggs
-
1/2 cup Plowboys BBQ Yardbird Rub
-
Eat Barbecue The Next Big Thing Barbecue Sauce
Directions
Start by placing the roughly chopped bell pepper, onion, and garlic in a food processor and pulse until they are nearly pureed. Alternatively, finely chop them by hand.
In the bowl of a stand mixer, combine all ingredients except for the sauce.
Using the paddle attachment, mix the ingredients on medium speed for about 1 minute until the mixture becomes tacky and holds together well.
Preheat your Yoder Smokers YS640 Pellet Smoker to 225°F.
Form the meat mixture into 3/4 oz balls.
Place the formed meatballs on a non-stick Frogmat in your cooker.
Smoke the meatballs at 225°F until they reach an internal temperature of 165°F, approximately 1 to 1.5 hours. Use an instant-read thermometer to check the internal temperature.
Once cooked, transfer the meatballs to a pan, dish, or crockpot.
Immediately toss the meatballs in your preferred sauce.
Recipe Note
These meatballs can be frozen after cooking.
Check out Frogmats, a great tool for any smoker.
Nutrition
Nutrition
- Serving Size
- 2.61 oz
- per serving
- Calories
- 185
- Carbs
- 6 grams
- Protein
- 19 grams
- Fat
- 9 grams
- Sodium
- 617 milligrams
