JMSetzler
Babbling Farker
[ame="https://www.youtube.com/watch?v=Fcq2UEsz79w"]Kamado Joe Italian Smoked Meatballs - YouTube[/ame]
Here's a great recipe for some fantastic smoked Italian Meatballs using fresh Rosemary and Thyme for the smoke. The smoke from the Rosemary and Thyme set up a wonderful flavor and aroma profile on these meatballs!
Recipe: Rosemary & Thyme Smoked Italian Meatballs
Ingredients:
1lb ground beef (85/15)
3/4 pound mild bulk Italian Sausage
1/2 cup bread crumbs
1/4 cup shredded parmesan cheese
1 tsp salt
1/4 tsp black pepper
1 egg, slightly beaten
1/4 cup milk
Mix all the ingredients except for the meat in a large mixing bowl. Add the meat in small amounts and mix in with the seasonings mixture until all the meat is incorporated and mixed thoroughly.
Divide into 16 equal amounts and form into meatballs. Cover and place in the refrigerator for at least two hours or as long as overnight.
Preheat your grill to 250-275 degrees and set up for indirect cooking.
Make a foil pouch and put in several springs of fresh rosemary and thyme. Poke two small holes in the pouch. Just before placing the meatballs on the grill, put the foil pouch over the coals to produce smoke for this cook. You can use other smoke sources if you like!
Place the meatballs in the center of the grill over indirect heat for approximately one hour or until they reach an internal temperature of 160 degrees. Remove from the grill and serve! You may also refrigerate or freeze leftovers and reheat them later!
Here's a great recipe for some fantastic smoked Italian Meatballs using fresh Rosemary and Thyme for the smoke. The smoke from the Rosemary and Thyme set up a wonderful flavor and aroma profile on these meatballs!
Recipe: Rosemary & Thyme Smoked Italian Meatballs
Ingredients:
1lb ground beef (85/15)
3/4 pound mild bulk Italian Sausage
1/2 cup bread crumbs
1/4 cup shredded parmesan cheese
1 tsp salt
1/4 tsp black pepper
1 egg, slightly beaten
1/4 cup milk
Mix all the ingredients except for the meat in a large mixing bowl. Add the meat in small amounts and mix in with the seasonings mixture until all the meat is incorporated and mixed thoroughly.
Divide into 16 equal amounts and form into meatballs. Cover and place in the refrigerator for at least two hours or as long as overnight.
Preheat your grill to 250-275 degrees and set up for indirect cooking.
Make a foil pouch and put in several springs of fresh rosemary and thyme. Poke two small holes in the pouch. Just before placing the meatballs on the grill, put the foil pouch over the coals to produce smoke for this cook. You can use other smoke sources if you like!
Place the meatballs in the center of the grill over indirect heat for approximately one hour or until they reach an internal temperature of 160 degrees. Remove from the grill and serve! You may also refrigerate or freeze leftovers and reheat them later!
