Sunday, December 13, 2015

Chef Jack's smoked meatball recipe

Yesterday I smoked chicken, sausages, and a new first for me; meatballs.  Everything turned out great.

For anyone who wants to try my smoked meatballs, here's the basic recipe I used.

Chef Jack's smoked meatball recipe

3 pounds ground Angus sirloin
1 pound ground pork
1 cup three cheese bread crumbs
½ cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup shredded sharp cheddar
½ cup whole milk
1 tbs freshly ground black pepper
¼ cup Worcestershire sauce
3 tbs Tabasco or other pepper sauce
1 tbs granulated garlic
1 tsp sauce
1 tsp light brown sugar
1 tsp sea salt
1 tsp smoked or hot paprika
½ tsp ground cumin
½ tsp Carolina Reaper Pepper Flakes (Optional)

Combine all ingredients thoroughly and weigh out 5 ounce portions of meat, press together and shape into balls and place on smoking rack.  Smoke until a minimum internal temperature of 160. About  1.5 to 2 hours at 225 to 250 degrees.

Makes 20 5 ounce before smoking meatballs.  Serve with BBQ sauce or your own dipping sauce.  I mixed 3/4 cup sour cream, 1/4 cup mayonnaise, 1/8th cup yellow mustard, dried dill, granulated garlic and a 1/2 cup of spicy honey BBQ sauce which made an excellent dip.

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