Smoked Chilli Meatballs

Take the meatballs from the fridge and place in the pan. While this is simmering heat up your smoker to 225-250 degrees.


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Place all in a large bowl and use hands to mix very well.

Smoked chilli meatballs. Cook for 1-15 hours or until internal meatball temperature reaches 160ºF. Peel the onion and garlic then place them in a food processor. If you cooked the veggies on the stove.

Cook for 9-10 minutes turning the heat down if the sauce begins to bubble aggressively as the idea is to poach the meatballs. Form into 3 large meatballs. Place meatballs in a large baking pan in a single layer for cooking.

Shape into small orange size meatballs and place on lightly oiled baking sheet and bake at 375 degrees F about 20 to 30 minutes or tested done. Turn over 12 way during baking. Remove the lid turn the meatballs over then cover again and cook for another 7-8 minutes.

Bring the heat up to a very gentle simmer then cover with a lid. 1 12 pounds ground beef 1 12 pounds ground pork 13 cup finely chopped onions 13 cup bread crumbs 13 cup grated Parmesan cheese 2 tablespoons Worcestershire sauce 1 egg 1 tablespoon black pepper 2 teaspoons kosher salt 12 tablespoon garlic powder 12 tablespoon chili powder 12 cup your. Then in a bowl mix beef Italian sausage and chorizo.

While meatballs are cooking heat BBQ sauce ingredients on stovetop until all ingredients are combined. You might need to stop and push the mixture down from the sides a few times. Blitz until you have a fine mush.


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