Smokin-It User Forum!
Recipes => Appetizers and Side Dishes => Topic started by: swthorpe on January 31, 2015, 02:28:37 PM
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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.
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Glad you tried them, Steve! They looked good in his newsletter. How was the taste?
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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.
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Thanks Steve!
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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.
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Those look tasty. Gonna have to add them to the "list" of things to try.
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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!
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I just saved that recipe. Looks like a fun appetizer.
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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
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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.
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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
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How were the meatballs?