Appetizer Beef Game Day Gatherings Grill Pork Small Plate

Smoked BBQ Meatballs

By Mark Mulvey

Looking for your not so average meatball? Well, look no further! These delicious smoked bbq meatballs are just what you’ve been looking for. Made with ground beef and ground pork and seasoned with Dizzy Dust and Cow Lick seasonings. Finished with bbq sauce. You’ll never have a boring meatball again!

Ingredients

Print Recipe

Makes 20-25 meatballs

1lb ground beef 85/15
1lb ground pork
1/2 cup minced onion
2 cloves garlic, minced
2 eggs
1 Tbsp Worcestershire sauce
1/2 cup panko bread crumbs
1/2 cup freshly shaved parmesan cheese
2 tsp Dizzy Dust
2 tsp Cow Lick
1 1/2 cups bbq sauce

Directions

Set up BGE for indirect cooking. Light, and set temp between 225-240°F.
Sauté onion and garlic and set aside to cool.
In a bowl, combine beef, pork, onion, garlic, parmesan cheese, Dizzy Dust, and Cow Lick and mix together.
In a small bowl, mix eggs and Worcestershire Sauce together. Add to meat mixture and mix lightly. Let sit for 5-10 minutes to relax and then fold in breadcrumbs.
Form meatballs with 1 oz scoop.
Once BGE reaches the correct temperature, place meatballs on the Egg. Cook for about 1 hour, until they reach 140°F.
Place meatballs in a pan or cast-iron skillet and cover with bbq sauce. Continue to cook for another 30 minutes or until meatballs reach 155°F.
Garnish with parsley and basil.