Cheesy Smoked Meatballs

[swthorpe]

I tried Jeff Phillip's recipe for Cheesy Smoked Meatballs (http://www.smoking-meat.com/january-29-2015-cheesy-smoked-meatballs-for-super-bowl) today.  I followed all of the measurements for the recipe, but I did not sauce the meatballs after they went to the smoker.  I smoked the meatballs with 2oz of apple wood from MGW at 225F.

The recipe says the meatballs take about an hour, so I let them go 1:15hrs before checking the IT.  At that point, they were around 155F, so I let them go another half hour.  That was a tad too much as the meatballs were around 170IT at that point.  So, I think 1.5hrs would have handled it.

I made my meatballs in 3oz size, which was too big.  Next time, I am going for more like 2oz.  Not sure what Jeff's meatball size was, but I ended up with 17 meatballs at 3oz, which clearly is not enough for 20 people as called for in the recipe!

They were tasty, though.

 

[DivotMaker]

Glad you tried them, Steve!  They looked good in his newsletter.  How was the taste?

 

[swthorpe]

They had a nice taste, I got a nice taste of the apple wood.  The jalapenos definitely gave them a bit of kick as well!  The next go round will be better with smaller sized meatballs and removing them sooner when they hit 160IT.

 

[DivotMaker]

Thanks Steve!

 

[jcboxlot]

Basically same recipe, passed on yogurt and peppers.  Hour 1/2 to temp on smoker.  Use any favorite rub mixed with meat.  Beef and breakfast sausage from the butcher.  Leftovers will make great sliders char up on the grill. 

I used motz cheese on the inside.

Good recipe.

I added pasta and beans to make it "healthy".   

Family loved it.

This would be a good slow cook on charcoal too I think.  Meat just needed some darkening in my opine.

If you look close I lost one to the bottom of the smoker.  Use seafood racks if you make small meatballs.  One rack was 2 lb meat. 

 

[tnlyne]

Those look tasty. Gonna have to add them to the "list" of things to try.

 

[swthorpe]

Looks great, John!  Your meatballs were about the size of the ones I did...I think I got 17 from the recipe.    We had about 5 or 6 left over this week that I broke up and made a pasta sauce...outstanding smoky flavor!

 

[Barrel99]

I just saved that recipe. Looks like a fun appetizer.

 

[gregbooras]

I tried Jeff Phillip's recipe for Cheesy Smoked Meatballs (http://www.smoking-meat.com/january-29-2015-cheesy-smoked-meatballs-for-super-bowl) today.  I followed all of the measurements for the recipe, but I did not sauce the meatballs after they went to the smoker.  I smoked the meatballs with 2oz of apple wood from MGW at 225F.

The recipe says the meatballs take about an hour, so I let them go 1:15hrs before checking the IT.  At that point, they were around 155F, so I let them go another half hour.  That was a tad too much as the meatballs were around 170IT at that point.  So, I think 1.5hrs would have handled it.

I made my meatballs in 3oz size, which was too big.  Next time, I am going for more like 2oz.  Not sure what Jeff's meatball size was, but I ended up with 17 meatballs at 3oz, which clearly is not enough for 20 people as called for in the recipe!

They were tasty, though.

They look great, I think maybe even some BBQ sauce on top!

Greg

 

[swthorpe]

They were dry, so BBQ sauce was the only way out!  Give it a try, but I would recommend smaller meatballs and less time in the smoker.

 

[S and M]

Wanted to bring something to a Easter get together so these are what I've decided on.  I'm following the recipe from Steve's original post (substituted rub & sauce) and going to use 2.5 oz Hickory at 225.  I will let it run for about 55 minutes prior to checking and go from there.  Pic's to follow

 

[swthorpe]

How were the meatballs?