These meatballs are a great way to spice up your spaghetti dinner nights (remove the BBQ sauce) or for that last minute game-day party appetizer everyone will want the recipe for!
Ingredients:
- 1 block Pepper Jack cheese, shredded (or any you prefer)
- 1 Ib Ground pork
- 2 Ib Ground beef
- ½ cup Panko bread crumbs
- ½ cup Milk
- 2 Eggs
- Meat Street Star Spangled beef seasoning (any you prefer or meatstreeetusa.com for the one I used-which you should get it)
- Hey Grill Hey Apple Jalapeño BBQ sauce (any you prefer, but this one gives that extra little bit of heat)
Directions:
1. Preheat Smoker
- Set your smoker to 225°F using apple wood pellets for a subtle smoky flavor.
2. Mix the Meatball Blend
- In a large bowl, combine ground beef, ground pork, shredded pepper jack cheese, bread crumbs, milk, eggs, and beef seasoning.
- Mix until evenly combined-avoid overmixing to keep them tender.
3. Form Meatballs
- Roll the mixture into 2oz balls and place on a wire rack for even airflow and smoke coverage.
4. Smoke the Meatballs
- Place the rack in the smoker and cook until meatballs reach an internal temperature of 155°F.
- Brush each meatball generously with BBQ sauce.
5. Finish & Glaze
- Continue smoking until meatballs reach 165°F internal temperature and sauce is tacky and caramelized.
6. Serve & Enjoy
- Remove from smoker, rest for 5-10 minutes, and dig in. Sprinkle a dash of that Meat Street seasoning on the top for maximum flavor!
Perfect as a game-day snack or use the extra balls throughout the week in other dishes!
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