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post #1 of 16
Thread Starter 
Anyone have a good recipe for meatballs? I'm doing a pork shoulder this weekend and was thinking I would make up some meatballs to use later with some pasta. Thinking of using half beef and half Italian sausage I made a few weeks ago. Anyone ever smoke meatballs to use in pasta? I guess its about the same as doing a meatloaf, only smaller.
post #2 of 16
Never smoked 'em... don't think I will. Some things ought not to be smoked in my mind...heh. Anyway-
50/50 beef pork total 1 Lb
1 tsp Kosher.. or to taste
1/4 cup Progresso Italian breadcrumbs or similar seasoned crumbs
Couple cranks CBP
1 tsp ground red pepper if ya like
1 egg
fashion ping-pong ball sized portions, and brown completely in a fry pan.

In case you use prespiced Italian sausage for the pork, you might want to use plain breadcrumbs... or not. Depends how spicy the sausage is and how spicy you like your meatballs...heh.
POOF! At'sa spicy meat-a-ball!
post #3 of 16
Bite your tounge, boy! I'm still working on the smoked chewing gum recipe.....needs some work!
post #4 of 16

This is what I use....


This is what I use. It always gets good reviews. I'm sure Richtee's is good too. I just thought I would throw another one out there. Of course, you could make changes to taste if you want so you could still use your sausage.

  • 1 lb lean ground beef
  • 1/2 cup Italian bread crumbs
  • 1/3 cup water (more or less)
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup onion finely chopped
  • 1 garlic clove minced
  • 1 teaspoon salt
  • 1 teaspoon CBP
  • 1 teaspoon oregano

Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size. I make mine about the size of a golf ball. Broil on low until outside is slightly brown on one side and then turn and broil the other side. A meat thermometer should read approximately 170 degrees.
post #5 of 16
I never mentioned the gum, Geek! LOL!
post #6 of 16
That might be great even if Rich doesn't think so. I rarely disagree with him mind you, but I have used smoked sausage in pasta dishes with rave reviews. Don't over do it but even a little smoked fatty crumbled into a marinara sauce is to die for.
post #7 of 16
I used left over fatty in my spaghetti sauce last night, added mushrooms and it was great.
post #8 of 16
Thread Starter 
Thanks guys. I have chopped up smoked Itailian sausages before for pasta and loved it so thought I would try meatballs. I think I'll try some cherry wood since I've heard it gives a lighter flavor.
post #9 of 16
I do the meatballs pretty often. I use 1/2 venison and 1/2 pork butt, egg, breadcrumbs, and whatever seasoning I feel like. When they are done you can put them in a crockpot with the sauce of your choice for party snacks.
post #10 of 16
If I am using the meatballs for a pasta sauce I NEVER brown/fry/broil/cook them first. Just put them in the pot and let them simmer with the sauce. They cook up great and they are never rubbery (like when you cook them first), just moist and tender.
post #11 of 16
I'll try anything.. just ABOUT- once Jim. I'll try the crumbled fatty next SMALL batch of sauce. Just so as not to seem closed minded :{)
post #12 of 16
HEY ! They GOTTA be a little rubbery. How much fun is lost chasing a meatball if they just fall apart?!?! :{P
post #13 of 16
sorry but i have to brown first-wouldn't think of raw burger-sausage in my sauce. just a me thing.
post #14 of 16
I would like to try smoked but agree it is good to let them cook in the sauce. Not only do the meatballs absorb the sauce but the sacue gets all that wonderful artery cleansing icon_biggrin.gif grease to make it reeeeeaaaalllllly good.
post #15 of 16
I can't imagine putting raw balls of meat in a sauce to cook! I like the flavor that browing does anyway.

One thing, when you are making the meatballs, DON'T over handle. Reach in grab the meat, press it into a ball...done.
post #16 of 16
Ground chuck, ground pork, and ground veal is the ticket. Spice to your liking and toss in some breadcrumbs and an egg or too. Dont forget the fresh pecorino cheese. Best meat balls you will ever have.
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