Name: BBQ Smoked Meatballs
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 16
Ingredients: 4lbs. 80/20 ground beef; 2lbs. Italian pork sausage; 8oz bread crumbs; 3 eggs; 1/4 cup half and half; 4 cloves of garlic, minced; 1 medium Vidalia onion, chopped and sautéed; 6 tbsp brown sugar; 2 tbsp white sugar; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp sea salt; 1/2 tbsp black pepper; 1/2 tbsp cayenne pepper; 18oz grape jelly for BBQ Sauce; 18oz chili sauce for BBQ Sauce

BBQ SMOKED MEATBALLS

INGREDIENTS:

4lbs. 80/20 ground beef
2lbs. Italian pork sausage
8oz bread crumbs
3 eggs
1/4 cup half and half
4 cloves of garlic, minced
1 medium Vidalia onion, chopped and sautéed
6 tbsp brown sugar
2 tbsp white sugar
1 tbsp paprika
1 tbsp garlic powder
1 tbsp sea salt
1/2 tbsp black pepper
1/2 tbsp cayenne pepper

BBQ Sauce:

18oz grape jelly
18oz chili sauce

Note: Try this recipe with 2 tbsp Rossarooski's Honey Rib Rub, replacing white sugar.

INSTRUCTIONS:

Mix all ingredients for the meatballs together.
Use ice cream scooper to form meatballs.
Preheat your recteq® to 250ºF.
Place meatballs in a large baking pan in a single layer for cooking.
Cook for 1-1.5 hours or until internal meatball temperature reaches 160ºF.
While meatballs are cooking, heat BBQ sauce ingredients on stovetop until all ingredients are combined.
Once meatballs have reached 160ºF removed from recteq®, pour off any excess liquid, add BBQ sauce mixture, and return to recteq® for an additional 30 minutes at 350ºF.