BBQ Meatballs
Smoked then bathed in BBQ sauce, these BBQ meatballs are great for parties or dinner.
Servings: 20 Meatballs
Calories: 194kcal
Equipment
- Smoker
Ingredients
- 1¼ pound Ground Chuck
- 1¼ pound Ground Pork
- ½ cup Breadcrumbs
- ½ cup Parmesan grated
- ¼ tsp Red Pepper flakes or ground to your preference
- ½ tsp Black Pepper ground
- 1 tbsp Chili Powder
- 1 tsp Cumin ground
- ½ tsp Oregano dried
- ¼ tsp Onion Powder
- 2 cloves Garlic minced
- 1 cup BBQ Sauce we prefer homemade, but you can use your prefered store brand.
Instructions
- Add ingredients in a large mixing bowl and combine well using your hands.
- Roll meat into the desired size meatballs. I go with two-ounce meatballs which are a little bigger than golf balls since these will be smoked. At that size, this recipe makes give or take 20 meatballs.
- Place your meatballs on a wire rack. You can use another smoker safe method or disposable pan if you don't have a rack, but I prefer a rack so they don't sit in their drippings.
- Add your preferred smoke wood (I prefer pecan for this recipe) to your smoker and allow the initial heavy white smoke to burn off.
- Place your meatballs into a 225°F smoker and maintain a temperature of 225-250°F. Smoke for 1 hour.
- Remove meatballs from the smoker and place them in grill safe dish (we use a disposable aluminum pan).
- Add BBQ sauce and stir meatballs to coat.
- Cover pan with aluminum foil and crimp edges to seal.
- Raise temp to 300-325°F and return to smoker for 30 minutes.
- After 30 minutes remove foil, carefully to avoid steam, stir meatballs and return to the smoker for an additional 30 minutes.
Nutrition
Calories: 194kcal | Carbohydrates: 8g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 248mg | Potassium: 208mg | Fiber: 1g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg