smoked meatballs

Smoked Meatballs

You really can smoke anything these days. I’m showing you two versions of smoked meatballs. Meatballs for carnivores and for vegans. 

What you see below: ingredients for each type of meatball (vegan and then carnivore), what it looks like when they’re mixed up, individual meatballs, on the rack and in the smoker and the last shot is the smoked meatballs in pans with sauce ready to be put back on the smoker again.

Ingredients:
Vegan:
Impossible meat
Beyond meat spicy sausage
Egg substitute: 1:3 ground flax seed & water
Nutritional yeast
Almond flour
Dried basil & Italian herbs
Pepper
Red pepper flakes
Garlic

Carnivore:
1 pound ground chuck
0.5 pound Hot Italian sausage 
0.5 pound Veal
2 Eggs
Italian bread crumbs
Parmesan 
Ricotta
Dried basil & Italian herbs
Pepper
Red pepper flakes
Garlic

For both:
Mix all ingredients in bowl.
Form balls with about 1.5 tablespoons of meat.
Space them out on a greased wire rack.
Heat your smoker up to 275*

Smoke the meatballs for 35-45 minutes or until the internal temperature is about 160 (for both meatball versions)

Pull the meatballs off and place them into a small pan and cover them with marinara sauce. Place them uncovered back onto the smoker for about 15 minutes.

Then cover the meatballs with foil and smoke for an additional 30-40 minutes.

Final product, plus the smoke ring on the carnivore meatballs. I was so tired and hungry by the time we plated these that I accidentally grated parmesan on my vegan meal – lol! I served my vegan meatballs over quinoa and my hubby’s meatballs over handmade, local angel hair pasta.

We make double the batch so we can freeze the extras for quick meals. We just leave them in the bags and put them in a pot of water on the stove at medium to medium high temperature.

Serving Suggestions:

Dinner:
Top the meatballs on top of angel hair pasta and more marinara. Sprinkle Parmesan (or nutritional yeast) on top with some fresh basil.

Lunch:
Toast a French baguette 🥖 about half way. Slice it down the middle & lay in your meatballs. Top with marinara and provolone cheese. Broil at 400* for 10-15 minutes.

Pull it when the cheese is nice and melted and slightly brown.

Original recipe that we tweaked to our likening above:  https://m.youtube.com/watch?v=TFvEWBxjsQo Malcom Reed is a great source for smoked meats! We love his YouTube channel for smoked recipe inspiration. 

Tag me in your posts on Instagram when you make these (@salutin@salutinthecity)

Leave a Reply