MeatBalls with a Surprise Inside!

Boshizzle · 01-08-2012, 08:36 PM

I made up some meatballs today! I mixed 1 pound of ground beef with 1 pound of hot Italian sausage along with some herbs and spices.

I added some parmesan cheese and some bread crumbs,

I rolled the meat into balls and put it in the fridge for about 6 hours to hang out. I made two big ones for the meatball throw down and stuffed one of them with a surprise.

I fired up the keg to about 350F indirect, added some wine to the pan and in went the meatballs.

Here is an in progress cook pic.

And, here are some pics of dinner! My wife was very impressed with the flavor. I have to say that it was pretty good too.

Thanks for looking!

colonel00 · 01-08-2012, 08:39 PM

Wow, so many meatballs flying around lately and they have all been fantastic. These are no exception.

tish · 01-08-2012, 08:42 PM

Love it!!!

SirPorkaLot · 01-08-2012, 08:51 PM

Quote:

Originally Posted by colonel00

Wow, so many meatballs flying around lately and they have all been fantastic. These are no exception.

No kidding. This is day 3 of this TD and the entries so far are amazing.

bigabyte · 01-08-2012, 09:36 PM

Beautiful meatballs you have there!

martyleach · 01-08-2012, 10:04 PM

Those look great! Beef, pork sausage, cheese and a red sauce....let's see,who can come up with a with a better name than moink ball? There are lots of possibilities....
How about chuckyourzitti? Come on, let's be a little creative here!

Redhot · 01-08-2012, 10:09 PM

I love the wine idea, I bet that really brought out the flavor! They look fantastic!!!!

Midnight Smoke · 01-08-2012, 10:18 PM

Great Job, those look fantastic!

Phubar · 01-09-2012, 09:14 AM

Nice balls!

PatAttack · 01-09-2012, 09:18 AM

Nice looking balls you got there.

What kind of cheese was in the middle?

01-08-2012, 08:36 PM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	MeatBalls with a Surprise Inside! I made up some meatballs today! I mixed 1 pound of ground beef with 1 pound of hot Italian sausage along with some herbs and spices. I added some parmesan cheese and some bread crumbs, I rolled the meat into balls and put it in the fridge for about 6 hours to hang out. I made two big ones for the meatball throw down and stuffed one of them with a surprise. I fired up the keg to about 350F indirect, added some wine to the pan and in went the meatballs. Here is an in progress cook pic. And, here are some pics of dinner! My wife was very impressed with the flavor. I have to say that it was pretty good too. Thanks for looking! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

01-08-2012, 08:39 PM	#2
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Wow, so many meatballs flying around lately and they have all been fantastic. These are no exception. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

01-08-2012, 08:42 PM	#3
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Love it!!! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-08-2012, 09:36 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Beautiful meatballs you have there! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-08-2012, 10:04 PM	#6
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Those look great! Beef, pork sausage, cheese and a red sauce....let's see,who can come up with a with a better name than moink ball? There are lots of possibilities.... How about chuckyourzitti? Come on, let's be a little creative here! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-08-2012, 10:09 PM	#7
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	I love the wine idea, I bet that really brought out the flavor! They look fantastic!!!! __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

01-08-2012, 10:18 PM	#8
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Great Job, those look fantastic! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-09-2012, 09:14 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice balls! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-09-2012, 09:18 AM	#10
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Nice looking balls you got there. What kind of cheese was in the middle?

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