Smoked Meatballs

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.

1. 8/3 was before cleaning

2. 5oz habenero (20) 3.5 oz Serrano (6) 6.8 oz jalapeño (4)

3. Made on 5/11/24. Used 5.4oz habenero, 5.4oz jalepeno, 3.5oz fresco (all weights after coreing), 7oz adobe

4. Wow. Who would have thought. Definitely going to try this.

5. 7.29.2023- 21#, cooked at 250F for 14 hours. Got to 195F. Rested 30 minutes, pulled at 197F. The definition of…