Smoked Meatballs with BBQ Glaze
Add a smoky twist to your appetizer lineup with these Smoked BBQ Meatballs. Ground Beef is seasoned with spices and breadcrumbs, then slow-smoked until tender and finished with a sweet and spicy glaze made from brown sugar, ketchup, soy sauce, Sriracha, and apple cider vinegar. Perfect for game days, parties, or backyard cookouts, these flavorful meatballs are delicious served with extra sauce for dipping.
Cook Time: 1 hrs 30 mins
Servings: 8
Ingredients: 12
Ingredients
Preparation
-
Step 1
Combine Ground Beef, bread crumbs, eggs, and spices in large bowl, mixing lightly but thoroughly. Shape into 1-inch meatballs. Place on a rack in a sheet pan that has been sprayed with cooking spray.
-
Step 2
Prepare smoker to MEDIUM heat, about 250-275°F according to manufacturer’s instructions. Cook meatballs for about 60 minutes, or until they reach 165°F internal temperature on a meat thermometer.
-
Step 3
While the meatballs are smoking, prepare the BBQ glaze. Whisk together brown sugar, ketchup, soy sauce, Sriracha, and vinegar until the brown sugar is dissolved. Half will be used to glaze the meatballs and the other half will be reserved for dipping.
-
Step 4
With about 15 minutes of cook time remaining, glaze the meatballs with BBQ glaze. Allow the meatballs to continue cooking for 10 minutes. Glaze again. Remove the meatballs from the smoker when they reach 165°F internal temperature on a meat thermometer, and allow them to cool slightly before serving with the remaining BBQ glaze.
Nutrition Information
440 Calories
7.8g SAT FAT
35g PROTEIN
4.3 mg IRON
8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Bread Crumbs: They are light and flaky. Made with crustless white bread that is processed into flakes and dried.
Egg: This well-known ingredient is high in protein, vitamins, and minerals. It’s common in recipes like meatloaf, as it helps to bind ingredients together so it doesn’t fall apart while cooking.
Soy Sauce: A dark, salty liquid condiment made from fermented soy beans. Used in Asian cuisines to season stir-fries, marinades, soups, and dipping sauces.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
What's a common mistake when making smoked meatballs?
Overmixing the meat mixture is a common mistake. Mixing too aggressively can produce dense, tough meatballs. Gently combining the ingredients and lightly shaping the meatballs helps ensure a tender texture.
-
Why are the meatballs glazed twice?
Applying the BBQ glaze twice helps build layers of flavor and creates a sticky, caramelized coating. The first glaze absorbs into the meatballs, while the second adds shine and enhances the sweet and spicy flavor.
-
What wood is best for smoking meatballs?
Mild woods such as hickory, apple, cherry, or pecan are excellent choices for smoking meatballs. These woods provide a balanced smoky flavor that complements the beef and BBQ glaze without overpowering the dish.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
