Smoked Meatballs with BBQ Glaze
Smoked Meatballs with BBQ Glaze, a Ground Beef beef recipe, ready in 90 minutes, serves 8.
Cook Time: 1 hrs 30 mins
Servings: 8
Ingredients: 12
Ingredients
Preparation
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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.
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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.
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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.
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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
Nutrition information per serving: 440 Calories; 192 Calories from fat; 21.4 g Total Fat (7.8 g Saturated Fat; 8.7 g Monounsaturated Fat); 147 mg Cholesterol; 1415.9 mg Sodium; 27.6 g Total Carbohydrate; 1 g Dietary Fiber; 34.7 g Protein; 4.3 mg Iron; 650 mg Potassium; 0.7 mg Thiamin; 0.3 mg Riboflavin; 10.1 mg Niacin (NE); .6 mg Vitamin B6; 3.2 mcg Vitamin B12; 8 mg Zinc; 25.2 mcg Selenium; 103.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Potassium and Choline.
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.
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