Made homemade meatballs that I smoked for 2 hours at 250 degrees…
by letsmakemoney1971
5 Comments
sas5814
That looks yummy. Never thought of smoked meatballs but now it’s on my to do list.
Megakenny
My man I need the recipe for those. They look great!
crinkneck
Smoked and glazed with bbq sauce? This looks fantastic. Plz to share recipe.
letsmakemoney1971
I just made regular meatballs. 2 pounds Ground beef, breadcrumbs, 2 eggs, onions, garlic paste, a packet of beefy onion soup mix, parsley, salt and pepper.. i dusted tge meatballs with a honey bbq spice rub, then put in my weber searwood xl600 at 275 degrees until I reached an internal temp of 165 degrees which took about 2 hours. I also used a smoke tube filled with hickory chips. That color is the result. Moist and tender with a delicious crust!
MDR2012th
I use the same recipe for both my smoked meatballs and meatloaf, but rather than breadcrumbs I use French’s Fried Onions. They help keep the meatballs moist while adding more flavor. I also use half 85/15 burger and half breakfast sausage…from my favorite butcher shop in Butte, MT. The combo of all that makes for legendary status around here!
5 Comments
That looks yummy. Never thought of smoked meatballs but now it’s on my to do list.
My man I need the recipe for those. They look great!
Smoked and glazed with bbq sauce? This looks fantastic. Plz to share recipe.
I just made regular meatballs. 2 pounds Ground beef, breadcrumbs, 2 eggs, onions, garlic paste, a packet of beefy onion soup mix, parsley, salt and pepper.. i dusted tge meatballs with a honey bbq spice rub, then put in my weber searwood xl600 at 275 degrees until I reached an internal temp of 165 degrees which took about 2 hours. I also used a smoke tube filled with hickory chips. That color is the result. Moist and tender with a delicious crust!
I use the same recipe for both my smoked meatballs and meatloaf, but rather than breadcrumbs I use French’s Fried Onions. They help keep the meatballs moist while adding more flavor. I also use half 85/15 burger and half breakfast sausage…from my favorite butcher shop in Butte, MT. The combo of all that makes for legendary status around here!