Smoked Meatballs
You are going to think you just made mini cheeseburger bites... Heck, why not put 1 or 2 in a roll and enjoy some mini cheeseburgers?
Equipment
- Kamado BBQ with indirect heat plate setter (Smoker)
- Braiser 3.5 Qt. (Cast iron/aluminum pan)
- ⅛ cup Pecan wood chips, soaked (Preferred smoking wood)
- Remote meat thermometer (Instant read thermometer)
Ingredients
- 1 pound ground beef
- 1 tablespoon Ranch dressing
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅓ cup Italian breadcrumbs
- 1 tablespoon honey Dijon mustard
- ½ cup shredded mild cheddar cheese
- 1 egg
Instructions
Preheat the Kamado BBQ or smoker
- Preheat the Kamado BBQ or smoker to 225 degrees F. BBQers set up for indirect cooking. NOTE: I like to soak the pecan chip for a few hours before smoking with them. This is a quick smoke, so if you forget, don't worry just use a little bit less.
Make the meatballs
- In a large mixing bowl, add the ground beef and combine the Ranch seasoning, lemon pepper, onion powder, garlic powder, Italian breadcrumbs, honey Dijon mustard, cheese, and egg.
- Mix until all ingredients are well blended.
- Use a cookie scoop, medium size 1 ½ tablespoons, to shape the meatballs.
- Place into a heat-safe skillet or aluminum pan.
Let's get smoking
- Once the Kamado BBQ or smoker is at temperature, place the pan on the grill.
- Smoke with the lid close for 35 - 40 minutes or until the internal temperature has reached 155 degrees F.
Home stretch
- Rest for 10 minutes to allow the meatballs to raise up to 165 degrees F.
- Serve and Enjoy!
