Smokehouse Recipes

Smoky Meatballs

Written By: Smokehouse Products

  • 1 cup dry bread crumbs (smoked)
  • 3 cups milk
  • 1/2 cup finely chopped onions
  • 2 Tbsp. butter
  • 2 lbs. smoked ground beef
  • 2 eggs
  • 2 tsp. salt
  • pepper to taste
  • butter for frying
Start by smoking your ground beef. Spread your ground beef in a shallow pan or on a fine screen (preferably) and place in your pre-heated and smoking Big Chief, Little Chief or Mini Chief Electric Smoker for 20 minutes. Our Drying Screens by Smokehouse Products are perfect for smoking ground beef or jerky, and easily cleans up in the dishwasher. Hickory or Alder Wood Chips will add a zippy flavor to the meatballs. Mesquite Wood Chips are a westerner's delight, and Apple Wood Chips are a bit more mellow. Cherry Wood Chips will hit 'em where it counts... so take your pick. To smoke your break crumbs, start by soaking them in milk. Saute the 1/2 cup chopped onions in a butter until tender. Combine soaked crumbs, onion, smoked ground beef, eggs, salt and pepper and beat with an electric mixer until blended smooth and rather shiny. Chill for 1 hour. Form into balls, wetting your hands in cold water as you go. Be sure there are no cracks in the surface of the meatballs or they will crumble when cooked. Fry meatballs in a small amount of melted butter. Shake the pan occasionally, This helps to keep the balls round. Let them cool once they are done and stick a toothpick in and enjoy! ... or include them in your favorite recipes of spaghetti and meatballs, soups and more!

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