Delicious morsels of beef and pork smoked to perfection. Drop them into a sandwich or put them on top of spaghetti, all covered with cheese!
- 1 pound ground beef
- 1 pound Italian sausage
- 1 egg
- 1/2C bread crumbs
- 1/2C parmesan cheese
- 1T sugar
- 1T fennel seed
- 2T Italian seasoning
- Chopped garlic to taste (I typically use about 4 cloves)
- Salt & Pepper to taste
- Crushed red pepper to taste
Mix everything together and form into balls. I typically go for quarter pounders, about 3-4″ in diameter. You can make them smaller, but watch your cook time. Once they hit 165, they are done.
Smoke at lowest setting on smoker for 2.5 hours, then turn the heat up to 400F and cook for 25 minutes to finish.
GE peppers 2ea 10oz jalepenos (20.5oz cleaned) 2 ea 4oz habanero (7.5) 1 ea 4oz red Fresno (3.5) 1 red…
Two 4oz habneneros yielded 9.3oz cleaned 14.2oz jalapeño yielded 11.6 21oz monster jalapeño 17oz Used 2/3C of BBQ sauce 7oz…
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8/3 was before cleaning
5oz habenero (20) 3.5 oz Serrano (6) 6.8 oz jalapeño (4)
I have made these meatballs before and now my boys are begging me to make them again. It is their Christmas treat.