BBQ Smoked Meatballs
- By Tom Jackson
- Jan 3, 2015
This is a savory twist on a party favorite. BBQ Smoked Meatballs are easy to make with no fuss once they are in the smoker.
BBQ Smoked Meatballs Recipe
Yield: about 65 meatballs
- 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
Place the roughly chopped bell pepper, onion and garlic in a food processor and pulse until nearly puréed (alternatively, chop them by hand as fine as possible). Combine all ingredients, except sauce, in the bowl of a stand mixer. Using the paddle attachment, mix on medium for about 1 minute. The mixture should be tacky and hold together.
Preheat your Yoder Smokers YS640 Pellet Smoker to 225°F. Form the meat mixture into 3/4 oz balls. Place on non-stick Frogmat in your cooker. Smoke at 225°F until meatballs reach internal temperature of 165°F, about 1-1.5 hours. Check internal temperature with an instant read thermometer like the Maverick PT-75. Transfer to a pan/dish/crock pot. Toss in sauce immediately.
Purchase Items in this Recipe
- Frogmats Non-Stick Grill and Smoker MatsAs low as