Total Time: 1 hours 10 mins
Ingredients
- 1 lb ground beef
- 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: Preheat your BBQ for indirect heat or your smoker to 250°F.
- Season: In a large mixing bowl, combine the ground beef, salt, garlic powder, onion powder, ground pepper, smoked paprika, and ground mustard. Mix until the seasonings are evenly distributed.
- Add & Mix: Add the chopped onion, breadcrumbs, shredded mozzarella, and egg. Mix again until everything is well incorporated.
- Shape: Using a medium cookie scoop (about 1½ tablespoons), portion the meat mixture into uniform mounds, then roll each into a ball with your hands. Place the meatballs in a disposable aluminum pan; you should have about 20 meatballs.
- Smoke: Once the BBQ or smoker reaches 250°F, add your wood chips and place the pan directly on the grill. Close the lid and smoke for about 40 minutes, or until the meatballs reach an internal temperature of 140°F.
- Glaze: When the meatballs reach 140°F, brush them all over with BBQ sauce, then increase the temperature to 375°F.
- Finish: Continue cooking for about 15 minutes, or until the internal temperature reaches 165°F and the meatballs are nicely glazed and caramelized.
- Serve and Enjoy!
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