Smoked Meatballs
 
 
Author:
Serves: 4
Ingredients
  • 2 pieces plain white bread, crusts removed and torn into small pieces
  • ⅓ cup milk
  • 1 pound ground chuck or ground beef 80/20
  • ½ pound ground pork
  • 1 extra large egg
  • ¼ cup finely chopped onion
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped flat leaf parsley
  • 2 teaspoons chopped basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ ounces shredded yogurt cheese, optional (substitute with mozzarella or provolone)
Preparation
  1. Preheat your smoker to 225 degrees when you are ready to cook
  2. Pour enough milk over the bread in a bowl to moisten and let soak for a few minutes.
  3. Place ground chuck (or ground beef), ground pork and egg in a large bowl. Gently squeeze excess milk from bread, and mash or mix until smooth. Add bread to the bowl along with the onion and garlic. Add herbs, salt, pepper and cheese. Gently stir the ingredients with your hands or two large forks being careful not to over mix it.
  4. Form mixture into 16 meatballs (or any size you prefer)
  5. Place meatballs on a lightly oiled grill pan or Bradley rack, or directly on the grill grates. The pan makes it easier to transport the meatballs to and from the smoker. Use a drip pan or heavy duty foil under the rack to keep your smoker clean.
  6. Smoke for about 2 hours or until the meatballs register 160 degrees.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/02/18/smoked-meatballs/