Pit Boss Smoked Meatballs
Beef and pork meatballs mixed, chilled, then smoked at 300°F until 165°F internal. Serve as an appetizer, in marinara with melted mozzarella, or loaded into a sub.
Ingredients
- 1.2 lbs ground beef 80/20
- 1 lb ground pork
- ½ cup breadcrumbs
- 2 tbsp minced garlic
- 1 whole egg
- 1 tbsp BBQ rub
- Salt and pepper to taste
- Marinara sauce mozzarella, parmesan — optional for serving
Instructions
- Step 1: Add breadcrumbs, garlic, BBQ rub, salt, pepper, and egg to a bowl. Mix to a wet sand consistency and let sit 5 minutes. Add ground beef and pork and mix until just combined.
- Step 2: Roll into 3–4 oz balls. Place on a lined tray and refrigerate for 30 minutes.
- Step 3: Preheat Pit Boss to 300°F. Place meatballs on the grates with space between each one.
- Step 4: Smoke to an internal temperature of 165°F — approximately 30–45 minutes. Pull immediately when they reach temperature.
- Step 5: Serve as is, or transfer to a skillet with marinara sauce and return to the smoker for 15 minutes. Top with mozzarella and broil until melted and browned.