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Smoked meatballs

Leopoldstoch
Leopoldstoch Posts: 1,182
in EggHead Forum
Mozzarella stuffed cherry wood smoked meatballs for an appetizer tonight.

 

Brandon - Ohio

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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    heck yeah!
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • stv8r
    stv8r Posts: 1,127
    OMG has there ever been a finer meatball posted??
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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    Amazeballs!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • loco_engr
    loco_engr Posts: 5,818
    your recipe for the meatballs please
    looks yummy
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • NDG
    NDG Posts: 2,435
    Yes recipe please!!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • saluki2007
    saluki2007 Posts: 6,354
    Very nice. Brent once shared a pizza meatball that I’ve made a couple times that is amazing. On my phone right now otherwise Id share. 
    Large and Small BGE
    Central, IL

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  • saluki2007
    saluki2007 Posts: 6,354
    Couldn’t find Brent’s original thread to give proper credit but here is the recipe if anyone cares. 

    Puree:
    1/4 C sundried tomatoes
    1/8 C Italian 4 cheese blend
    1/8 C Asiago
    1/4 C Parmesan Reggiano
    2 T Fresh Basil
    1 T tomato paste
    1/4 t Salt
    2 t dired oregano
    1 t dried thyme
    1 t garlic powder
    8 oz pepperoni

    Mix:
    Puree
    8 oz hot Italian sausage
    8 oz mild Italian sausage
    8 oz ground chuck

    Stuff small cube of mozarrella
    Smoke @ 350 for 10 min
    Large and Small BGE
    Central, IL

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  • HeavyG
    HeavyG Posts: 10,380
    Sorry, but my OCD just had to fix a couple spelling errors.


    Purée:
    1/4 C sun-dried tomatoes
    1/8 C Italian 4 cheese blend
    1/8 C Asiago
    1/4 C Parmesan Reggiano
    2 T Fresh Basil
    1 T tomato paste
    1/4 t Salt
    2 t dried oregano
    1 t dried thyme
    1 t garlic powder
    8 oz pepperoni

    Mix:
    purée
    8 oz hot Italian sausage
    8 oz mild Italian sausage
    8 oz ground chuck

    Stuff small cube of mozzarella
    Smoke @ 350 for 10 min




    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Thank you for the kind words on the cook guys!

    They turned out really tasty!

    As for a recipe I purchased the meatballs from a local farmers market/butcher shop that I frequent.

    Cooked at about 275-300 on the mini max with cherry wood chunks and rockwood charcoal.

    Brandon - Ohio

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  • northGAcock
    northGAcock Posts: 15,173
    HeavyG said:
    Sorry, but my OCD just had to fix a couple spelling errors.


    Purée:
    1/4 C sun-dried tomatoes
    1/8 C Italian 4 cheese blend
    1/8 C Asiago
    1/4 C Parmesan Reggiano
    2 T Fresh Basil
    1 T tomato paste
    1/4 t Salt
    2 t dried oregano
    1 t dried thyme
    1 t garlic powder
    8 oz pepperoni

    Mix:
    purée
    8 oz hot Italian sausage
    8 oz mild Italian sausage
    8 oz ground chuck

    Stuff small cube of mozzarella
    Smoke @ 350 for 10 min




    Us shittin spellas don’t really care. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • saluki2007
    saluki2007 Posts: 6,354
    HeavyG said:
    Sorry, but my OCD just had to fix a couple spelling errors.


    Purée:
    1/4 C sun-dried tomatoes
    1/8 C Italian 4 cheese blend
    1/8 C Asiago
    1/4 C Parmesan Reggiano
    2 T Fresh Basil
    1 T tomato paste
    1/4 t Salt
    2 t dried oregano
    1 t dried thyme
    1 t garlic powder
    8 oz pepperoni

    Mix:
    purée
    8 oz hot Italian sausage
    8 oz mild Italian sausage
    8 oz ground chuck

    Stuff small cube of mozzarella
    Smoke @ 350 for 10 min




    It was an honest copy and paste from the OG thread into my notes.  Never paid any attention to the grammear
    Large and Small BGE
    Central, IL

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