I’ve never smoked anything before so it was a bit of an adventure! But it was definitely worth the effort – the extra flavor the smoking adds was amazing!
First – I started out by roasting onions & peppers – just dice – top with oil and a little seasoning (salt/pepper) and bake them at 400 degrees for 20 minutes.
Then I got everything together – by recommendation of Historic BBQ – Gruyere cheese, roasted peppers & onions, Historic BBQ Red or Black seasoning, Colonel Des Garlic Galore (cuz I love garlic) and ground pork.
For the smoking – I went with pecan chips – John said hickory or apple are fine as well. You can buy a decent sized bag of chips for under $2 at Wal-Mart so there’s no excuse to not do it. I soaked the chips in water for 20 minutes and then made two small foil packets. I cut holes in the bottom of the packets so the flames can get inside to the chips. (i.e. foil is fine – no need to buy a wood chip holder)
I mixed all the meatball ingredients together and there might have been a little drool in there as well.
I rolled them into ginormous meatballs and got them ready for the grill! Go big or go home!
For the smoking – it’s so simple – put the wood chip packets (holes down) over the flames. Then over the burners that are not turned on – you put the meatballs on. Shut the lid and smoke for 30-40 minutes until the internal temp of the meatballs is 150 degrees.
You’ve got to watch the video to see the finished smoked product – so drool worthy and the aroma was heavenly. You can use bbq sauce and have these on their own – but I chose to have them with marinara over angel hair pasta. So good.
I had some mushrooms left and used them in the sauce – I love mushrooms almost as much as meatballs. These were hearty, smoky meatballs and there was no eggs – so hubby can eat them too! The smoky scent was just perfection – and they were super pink from that smoke. It was so fun to try the smoking and I’ll definitely be doing it again!
Smoked Pork Meatballs
* roasted onions and peppers (1/2 onion, 1 pepper – diced – roast with olive oil & s/p for 20 min at 400)
* 2 Tablespoons Historic BBQ Red or Black seasoning
* 1 teaspoon Garlic salt
* 1 cup Gruyere cheese – grated
* Pecan wood chips for smoking
* Heat grill to 375 degrees and take a foil pouch, put some wood chips in the foil pouch, poke some holes in the pouch, put pouch on grill over the heat
* Place meatballs on indirect heat (not over the flame) on the grill and grill for 30-40 minutes around 375 until the internal temperature is 150
* Close the lid on the grill – it’s important for the smoking. If the grill heat is too high, lower heat or prop lid open and inch or two so heat can escape somewhat