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Smoked meatballs

Mozzarella stuffed cherry wood smoked meatballs for an appetizer tonight.

 

Brandon - Ohio

Comments

  • ColtsFanColtsFan Posts: 5,297
    heck yeah!
    ~ John - https://www.instagram.com/hoosier_egger
    (2) XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • stv8rstv8r Posts: 881
    OMG has there ever been a finer meatball posted??
  • JohnInCarolinaJohnInCarolina Posts: 20,159
    Amazeballs!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The most arrogant man on the internet.  

    Living large in the 919
  • loco_engrloco_engr Posts: 4,729
    your recipe for the meatballs please
    looks yummy
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    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

  • NDGNDG Posts: 2,153
    Yes recipe please!!
    Columbus, Ohio
  • saluki2007saluki2007 Posts: 5,494
    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
    Morton, IL

  • saluki2007saluki2007 Posts: 5,494
    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
    Morton, IL

  • HeavyGHeavyG Posts: 7,885
    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. Dik
    "...For while we have our eyes on the future
    history has its eyes on us..." Amanda Gorman

    Camped out in the (757/948/804)




  • LeopoldstochLeopoldstoch Posts: 1,078
    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

  • northGAcocknorthGAcock Posts: 14,867
    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. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • saluki2007saluki2007 Posts: 5,494
    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
    Morton, IL

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