Outdoor Grilling
Smoked Meatballs
Makes 20 meatballs
Smoked Meatballs
Makes 20 meatballs
Smoking on a pellet grill adds richness and unparalleled taste to our spin on classic Italian meatballs. Add to your pasta dish or serve these up as an appetizer with a dip.
Ingrédients
- 1 tablespoon Olive oil
- 1 small Onion, finely chopped
- 2 clovesGarlic, finely chopped
- 1 cup Seasoned breadcrumbs
- 2 poundsGround Beef, Veal, Pork mix
- ⅓ cupGrated parmesan cheese
- 4 ozBurrata cheese (or fresh mozzarella), rough chopped
- 2 Eggs
- 1 tablespoonCuisinart Ultimate Pizza Seasoning
- 1 teaspoonHot sauce
- ½ teaspoonKosher salt
- ¼ teaspoonGround black pepper
Preparation
- Cook oil, onion and garlic in a sauté pan over medium heat until softened
- Add breadcrumbs to pan and combine
- Set aside and let cool
- In a large bowl add beef mix, cheeses, eggs, hot sauce, and seasonings
- Add cooled breadcrumb mix to bowl and, using hands, mix all together
- Make 1-½ inch meatballs compressing between palms of hands. You may want to wear gloves or use olive oil to prevent meatball mix sticking to hands
- Place meatballs on sheet pan and cool for 30 minutes
- Preheat smoker to 275°F
- Place meatballs directly on grate spacing equal distance apart
- Cook for 30-45 minutes until internal temperature of 155°F
- Serve immediately