Total Time: 1 hours 10 mins
Ingredients
- 1 lb ground beef (I used ground chuck)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/3 cup finely chopped onion
- 1/3 cup Italian breadcrumbs*
- 1/2 cup shredded mozzarella
- 1 egg
- 3/4 cup of your favorite BBQ sauce
Instructions
- Preheat BBQ for indirect heating or the smoker and bring it to 250 F.
- Place the ground beef, salt, garlic powder, onion powder, ground pepper, smoked paprika, and ground mustard together in a large mixing bowl.
- Mix well until all the seasonings are well blended with the ground beef.
- Add the chopped onion, breadcrumbs, shredded mozzarella, and egg. Mix until all ingredients are
incorporated. - Use a medium cookie scoop (1 ½ tablespoon) to measure the meat mixture into uniform portions then use your hands to roll each one into a ball. Place meatballs in a disposable aluminum pan. There should be 20 meatballs.
- Once the BBQ/smoker is at temperature, add the wood chips and place the pan directly on the grill.
- Close the lid and smoke for 40 minutes or until the meatballs reach an internal temperature of 140 F.
- When the meatballs reach 140 F, brush the BBQ sauce all over the meatballs and increase the temperature to 375 F.
- Cook for an additional 15 minutes or until the internal temperature is 165 F and the meatballs are nicely glazed with caramelized sauce.
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here
