Smoked Venison Meatballs

In a small cup stir 2 teaspoons corn starch into one tablespoon of liquid smoke and set aside. Add the bourbon salt cayenne pepper and liquid smokecornstarch mixture into the pan.

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Combine all ingredients at once and mix them with a large spoon or your hands.

Smoked venison meatballs. Roll the meat mixture into 1-15 inch round meatballs and place them onto a baking sheet. Smoke for 25-30 minutes or until the internal temperature reaches 160 degrees F. Before you put the meatballs in the smoker set your temp to 225 degrees.

As it warms combine the ground venison wild rice egg garlic powder salt smoked paprika black pepper and celery seeds in a large mixing bowl. Combine BBQ sauce water marmalade in a large pot on medium heat. The meatballs get smoked on the Traeger pellet grill for maximum flavor.

How to make Traeger Smoked Meatballs. Bake at 350 F for 30-40 minutes. Form meatballs slightly smaller than a tennis ball.

Smoke the meatballs at 350 degrees for 30-45 minutes until cooked through. Gently place cooked meatballs into pot and stir to coat meatballs with sauce. Stir on low heat until sugar is dissolved and well combined.

Remove from the Traeger. Roll the meat mixture into 24 small 1-inch balls and place them into a 24 count ungreased mini muffin tin. After an hour turn the heat up to 350 and cook.

Bake your venison meatballs. Melt 4 tablespoons butter in a pan and add the brown sugar. Stir and let thicken on low heat.

Youll want to cook your meatballs at 225 degrees for about an hour. Preheat the Traeger grill to 350 degrees F. Set meatballs on a large rimmed baking sheet and place in the.

Scooping out 2 tablespoons of meat at a time gently form into meatballs by rolling venison mixture between your hands. In a large bowl add all of the ingredients and mix to combine. Blend all ingredients in a large mixing bowl.

Heat your oven to 350F.

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