Mrs. Smokin’ in AZ (Sue) here using John’s login again. I decided to make a large batch of meatballs while our brisket was smoking today. The meatballs are to freeze for upcoming Italian meals. But, these aren’t just any meatballs, I took it up a notch and prepared Smokey Asiago Meatballs made with the asiago that John smoked last week on our RecTec with apple pellets in the amazn tube. Here goes…
Ingredients (But, I tripled the recipe):
1 1/4 pounds ground sirloin
2 tsp. Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup finely grated Smoked Asiago cheese
2 cloves garlic, chopped
2 Tbsp. onion, chopped
Fresh ground pepper & smidge of salt
Grate the smoked cheese. Add cheese and all other ingredients to large bowl.
Mix by hand; this is just the best way to thoroughly mix the meatball ingredients.
Make 1 ½ inch meatballs. I use a Tbsp measuring spoon and make rounded Tbsp sized meatballs (though the size does vary a little bit).
Preheat oven to 425 degrees. Coat cookie sheet with some EVOO; I spread it around with a paper towel. Place meatballs on the cookie sheet. Leave a little room between the meatballs so they don’t stick together.
Bake meatballs until no longer pink – about 12-15 minutes. Remove from oven and let cool completely before packaging for the freezer.
Since I made so many, I decided to use some to make meatball stuffed shells. Here goes…Boil jumbo pasta shells per directions on the box. Spread a little sauce in bottom of baking dish. Fill each pasta shell with a meatball and place in baking dish.
Top with more sauce and mozzarella cheese. Of course, I also topped it with more of the smoked asiago cheese. Bake covered at 350 degrees for about 30 minutes. Then, uncover and bake 5 more minutes or until the cheese is melted. Alternately, freeze before baking. Let thaw in refrigerator for a day and then bake per the instructions. Below is a pic of the finished product before they get frozen. This is an easy main course for a golfing day, fishing day or a day at the office…enjoy!
Thank you for looking!
Sue
Ingredients (But, I tripled the recipe):
1 1/4 pounds ground sirloin
2 tsp. Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup finely grated Smoked Asiago cheese
2 cloves garlic, chopped
2 Tbsp. onion, chopped
Fresh ground pepper & smidge of salt
Grate the smoked cheese. Add cheese and all other ingredients to large bowl.
Mix by hand; this is just the best way to thoroughly mix the meatball ingredients.
Make 1 ½ inch meatballs. I use a Tbsp measuring spoon and make rounded Tbsp sized meatballs (though the size does vary a little bit).
Preheat oven to 425 degrees. Coat cookie sheet with some EVOO; I spread it around with a paper towel. Place meatballs on the cookie sheet. Leave a little room between the meatballs so they don’t stick together.
Bake meatballs until no longer pink – about 12-15 minutes. Remove from oven and let cool completely before packaging for the freezer.
Since I made so many, I decided to use some to make meatball stuffed shells. Here goes…Boil jumbo pasta shells per directions on the box. Spread a little sauce in bottom of baking dish. Fill each pasta shell with a meatball and place in baking dish.
Top with more sauce and mozzarella cheese. Of course, I also topped it with more of the smoked asiago cheese. Bake covered at 350 degrees for about 30 minutes. Then, uncover and bake 5 more minutes or until the cheese is melted. Alternately, freeze before baking. Let thaw in refrigerator for a day and then bake per the instructions. Below is a pic of the finished product before they get frozen. This is an easy main course for a golfing day, fishing day or a day at the office…enjoy!
Thank you for looking!
Sue
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