The Big Green Egg is a very versatile smoker. They say that the only limit to what you can cook on your grill is your imagination, and this dish proves it! These smoked meatballs are sure to be a hit with everyone at your next gathering.
These homemade smoked meatballs are the best bbq meatball recipe ever. They’re easy to make, and can be made in the oven or on a smoker.
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These handmade smoked meatballs are simple to prepare and can be eaten on their own or used to elevate your pasta to new heights. The meatballs may also be frozen for later use in meals or snacks.
Ingredients for Smoked Meatballs Made at Home
1 pound ground beef (preferably 90/10) 1 pound ground pork (Bob Evans Zesty is ideal, but ordinary would do if you don’t like spicy things) 1 tsp. Italian Seasoning (dry) Garlic powder, 1 teaspoon 1/4 teaspoon red pepper flakes 1/2 teaspoon ground pepper 1/2 cup – breadcrumbs 1/3 cup – milk 1/4 cup – parsley 1/3 cup – beef broth Grated Parmesan Cheese (1/2 cup) 1 egg per person Yellow Onion, 1 each 1 Tablespoon Garlic, Minced Worcestershire Sauce, 1 tblsp.
On the Big Green Egg, How to Make Homemade Smoked Meatballs
In a large mixing dish, break an egg and add milk.
As though you were preparing scrambled eggs, whisk everything together well.
Pour in the beef broth.
The Italian seasoning, red pepper, garlic powder, bread crumbs, Parmesan cheese, Worcestershire sauce, parsley, powdered black pepper, and chopped garlic are added after that.
Combine all of the Ingredients.
Combine the ground beef and sausage in a large mixing bowl.
The chopped onion comes next.
Combine everything once again.
Begin rolling the meatballs to your desired size and put on a BGE approved pan, which I like to cover with tin foil to make cleanup easy at the end.
Set the temperature on the Big Green Egg to roughly 400 degrees, since this is an indirect cook. The foot of the plate setter / convert”egg”tor should face upward when installed.
I prefer to probe them so that I can keep track of the inside temperature. They’re done when they hit 165 degrees. If the BGE stays around 400 degrees, this should take around 25-30 minutes.
Time to Prepare: 10 minutes
30 minutes to prepare
40-minute total time
These handmade smoked meatballs are simple to prepare and can be eaten on their own or used to elevate your pasta to new heights. The meatballs may also be frozen for later use in meals or snacks.
Ingredients
- 1 pound ground beef (preferably 90/10)
- 1 pound ground pork (Bob Evans Zesty is ideal, but ordinary would do if you don’t like spicy things)
- 1 tsp. Italian Seasoning (dry)
- Garlic powder, 1 teaspoon
- 1/2 teaspoon pepper (ground)
- Red Pepper Flakes, 1/4 teaspoon
- Milk, 1/3 cup
- a quarter cup of parsley
- Beef Broth, 1/3 cup
- Breadcrumbs (1/2 cup)
- Grated Parmesan Cheese (1/2 cup)
- 1 egg per person
- Yellow Onion, 1 each
- 1 Tablespoon Garlic, Minced
- Worcestershire Sauce, 1 tblsp.
Instructions
- Combine the egg and milk in a large mixing dish.
- With the exception of the ground beef and Italian sausage, combine everything else.
- Combine all of the Ingredients.
- In a large mixing bowl, combine the ground meat and sausage.
- Make 1 inch meat balls (or whatever size you choose) and set them on a Big Green Egg safe pan.
- Turn on the BGE and set the temperature to 400 degrees. The plate setter should be put with the feet pointing upward in this indirect cook.
- Cook the meatballs until they reach an internal temperature of 165 degrees Fahrenheit, then take them out and serve.
These meatballs are made in a smoker, so they’re perfect for entertaining. Serve them with your favorite sides and you’ll have a hearty meal. Reference: what to serve with smoked meatballs.
Related Tags
- big green egg appetizers
- how to cook meatballs on gas grill
- smoked frozen meatballs
