I will make a big batch of these and throw them in the freezer. Then pull'em out for spaghetti, meatball subs, soups, chilis etc.
http://www.thesmokering.com/forum/viewt ... =meatballs
http://www.thesmokering.com/forum/viewt ... =meatballs (stuffed)
8 slices quality white sandwich bread, crust removed and bread torn into small pieces
2 cups buttermilk
3 pounds 85 percent lean ground beef
1 pound ground pork
1 cup grated Parmesan cheese
8 Tablespoons minced fresh parsley leaves
4 large egg yolk
4 medium garlic clove, minced or passed through a garlic press (about 1 teaspoon)
3 teaspoon table salt
1/2 teaspoon ground black pepper
Mash the bread and buttermilk to a smooth paste in a large bowl. Let stand 10 minutes.
Add the beef, pork, cheese, parsley, egg yolk, garlic, salt, and pepper to the mashed bread; stir gently until uniform. Gently form into 1 ½-inch round meatballs (about 56 meatballs). When forming the meatballs use a light touch; if you compact the meatballs too much, they can become dense and hard. Place a cube of cheese in center and form meatball around.
Smoke meatballs with several small pieces of Hickory at 225-250 for 60-75 mins depending on size.
Notes: I put the meatballs on a baking sheet and cover the whole sheet in plastic wrap and put them in the fridge overnight to let them set up better. It's not a requirement but I do it anyway. You may also stuff the meatballs with small cubes of mozzarella cheese.
Discussion about cooking beef
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