Smoked Meatballs On A Pellet Grill
There is nothing better than meatballs! You can have it in the sub, in a wrap, or with a tasty bowl of pasta and sauce!
Equipment
- pellet grill
Ingredients
- 1 ½ lbs of ground beef
- 1 ½ lbs of ground pork
- 1 whole onion finely chopped
- ⅓ cup Italian Panko bread crumbs
- ⅓ cup Milk
- ⅓ cup grated Parmesan cheese
- ½ cup parsley
- 2 tsp paprika
- 2 tbsp Worcestershire sauce
- 1 egg
- 1 tbsp black pepper
- 2 tsp kosher salt
- ½ tbsp garlic powder
Instructions
- Load up the pellet grill with wood chips and set the temp to 250°F.
- In a large mixing bowl combine the beef, pork, chopped onions, bread crumbs, cheeses, egg, parsely, milk, Worcestershire sauce, salt, pepper, and garlic. Take care not to overmix.
- Shape into 1-inch-sized meatballs. An ice cream scoop is a great tool for this job!
- Place on a baking sheet or baking dish. Brush the meatballs with barbecue sauce.
- Place the meatballs on the smoking rack. Place a foil-lined tray under the rack to catch the drips – you’ll be glad when it comes to clean-up time.
- Smoke for about 30-40 minutes, or until the internal temperature reaches 160-165°F. Use a temperature probe to check the internal temp.
- Remove the meatballs and serve as desired. We placed them in a dish with tomato-based sauce and baked for 20 minutes then topped with lemon tahini