or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked Meatballs?
New Posts  All Forums:Forum Nav:

Smoked Meatballs?

post #1 of 12
Thread Starter 
Anybody tried it/ got a recipe for smoking process?

I've got a nice recipe for the balls but wouldn't know if/how to smoke em.
I make my own sauce from homegrown tomatoes.

I just think smoked meatballs would kick it.

Any thoughts appreciated.

post #2 of 12
super that sounds pretty good
homemade sauce and smoke meatballs
hopefully somebody would be by with a reciepe
i don't have any reciepes but if someone were to donate a reciepe im sure it would be greatly apperciated
post #3 of 12
If you have a recipe for meatballs, I would smoke them just like a fattie, just less time. Make sure your internal temp is right on depending on the type of ground meat you are using. Shouldn't be much different...
post #4 of 12
Recipe? You don't need no stinkin' recipe.

Just put them on the grate if they are big and firm enough, if not lay them on some foil and throw the smoke to them. If you are concerned about doneness, probe them, anything over 140 is safe to eat, but I suspect for a meatball (not wanting rare center) you might want to hit 150-160. If your smoker can handle it, I would hit them with the high heat........275+.........if it can't no big deal, it will just take longer.

Sounds good.........give it a crack.............and be sure to take pics.
post #5 of 12
Couple of weekends ago, I done a batch of Albondigas (mexican meatballs). Smoked for 2-3 hours, then finished off in a homemade chiptole and tomato sauce. Very good. Guess any recipe would do, even making meatballs out of meatloaf recipe.
But worth trying ... go search for an Albondigas recipe on the net, and smoke them.
post #6 of 12
exactly KC. just do the same. I'd like to see that meatball recipe though if'n it's not too much trouble
post #7 of 12
thanks diesel.
post #8 of 12
I agree. Just put in the smoker and let em go.

Some folks make em as big as baseballs...others make em the size of grapes.

For the smaller ones, you might have to get a little creative (skewers, cooling rack, foil pan, etc.)
post #9 of 12
Thread Starter 
I'll be glad to post up what I came up for my balls.

gimme a second.
post #10 of 12
Thread Starter 
In general this is it.
Trust me on that one.

I sometimes use half pork, half beef. Heck sometimes I even add veal like a loaf.

1 Lb Beef (85/15 Preferred)
¾ Cup Bread Crumbs (unseasoned)
1 Whole Egg + 1 Egg Yolk. – It depends on the mixture You may omit some or all of eggs, but I usually use em as a binder.
Onion ( about half a medium Onion Diced)
Shallot ( one 25 cent to 50 cent sized Diced)
** add more regular onion if no shallots on hand
2 Cloves of Garlic Pressed
Salt ( TO TASTE)
Pepper ( TO TASTE)
Crushed Red Pepper (TO TASTE)
Parsley ( about 1 TBSP chiffonade )
Oregano (Dried about 1 ½ Tsp)
Basil ( about 4 – 5 Leaves ) - chiffonade
Olive Oil

Place Raw Hamburger into Non Reactive Bowl. Set Aside.
Lightly Cook the Onion and Shallots in 1 Tsp. of Olive Oil over Medium Heat.
After a couple of minutes Press the Garlic Cloves into the Onion Mixture and Stir.
Remove from heat and add Onion mix PLUS
Add all other ingredients to the Meat and hand mix
I usually WAIT TILL the End to see If I want to add the Eggs or not.
This depends on the consistency of what I have.

Roll into SMALL GOLF BALL size.

You can either add them to the Spag Sauce and cook LOW AND SLOW or
Brown them in the ONION skillet THEN add them to your Sauce.

I usually Brown Them then add to the Spaghetti Sauce.
I also freeze about half for another day.
post #11 of 12
I have done meat balls in my GOSM smoker nearly 4 years now. You can use any type a recipe they all work. I usually just do as my meat loaf recipe. For quickness in making balls I use an ice cream scoop. You can get different sizes for making them ie, 2,4,6 oz scoops. I have made as much as 20lbs at one given time an the ice cream scoops speeds things up. I cook mine at 300 to 350 range on parchment paper to help with making or cleaning up after. I also use a probe I will run it thru maybe 2 or 4 meat balls depending on what size I make. At the temps I use they are normally done in 20 to 30 minutes and have just the right amount of smoke flavor.
post #12 of 12
I smoked some meatballs a for a cookout a while back. I used a meatloaf recipe. Only problem I had was they were a tad dry. Then I put them in a crock pot with 1/2 bbq sauce and 1/2 spagetti sauce. There were very good though. Only other problem was it was a cheap (Kraft) bbq sauce (it was left over from my sons school project).

2.25 lbs Ground Beef
Chopped Green Pepper
Lipton Onion Soup Mix
2 eggs
cracker crumbs (saltines)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked Meatballs?