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.

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

1 pound ground chuck
0.5 pound Hot Italian sausage 
0.5 pound Veal
2 Eggs
Italian bread crumbs
Dried basil & Italian herbs
Red pepper flakes

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:

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

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: 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)

Pasta making class with Chef Pat

Chef Pat is amazing. Funny as hell, tattooed up, hails from Italy via New York. His food is AMAZING. Literally his pasta, meatballs and pizza (which I order once a week). He can do no wrong in the kitchen, in my humble opinion. If you’re in Atlanta you can try his tasty food at The White Bull in Decatur, and Grana in Morningside-Lenox Park area. They host several types of fun dinner nights like polenta parties and pasta making classes! See below for my experience. Next time I’m in Italy I plan on visiting Chef Pat’s grandma and making pasta with her too!!

This is the process. I was surprisingly a natural at making the ferricelli (the thicker rolled pasta) and the scialatielli (thicker linguine style pasta).

Literally I made at least half of that tray of ferricelli, so naturally I had to pose with it!

It’s like playdough

So, apparently I’m a natural at rolling out the dough and creating the small ferricelli pasta!

the pasta man himself

Flattening out the scialatielli!

The final product! It’s definitely more fun eating pasta after you make it from scratch yourself! We topped the ferricelli with homemade tomato sauce and beef, and the scialatielli with shrimp, jalapeños and a creamy white sauce.

I really want to do this again soon! Have you ever made pasta from scratch at home or at event like this? Let me know! I want to try it at home but I haven’t quite mustard up the confidence. Encourage me!

3 R’s of Quarantine

How are you staying sane during this quarantine? Are you still working, do you have kids and are trying to balance both? I saw a meme recently that said “what a time to be childless.” This is something my husband and I have struggled with but it’s almost seems like a tiny blessing right now. I’m not currently working, I canceled all my photoshoots and my graphic design work has depleted. I am not the kind of person who can sit still. I have to be active. My three R’s of quarantine are: running, recipes and reno!

Running: Getting outside for runs has been great for my mental health as well as my body. It’s also been fun way to explore more of my neighborhood (Old Fourth Ward) and the surrounding neighborhoods such as Inman Park, Cabbagetown and Reynoldstown. I’m also balancing my runs with long bike rides, HIIT workouts (hello Sydney Cummings on YouTube) and yoga!

Recipes: As a foodie eating is one of my favorite things to do (also a reason for all the running, lol). Dining out and supporting my local restaurants is important to me but I really do love cooking. I’ve brought back some of my favorite classic dishes like shrimp tacos with chipotle sauce, Thai basil chicken and eggplant parmesan. I’ve also been exploring new recipes like Caico e Pepe (so easy!), champagne sage sauce for lobster ravioli and Shakshuka.

Renovations: I’ve been in my new home for just over a year and I LOVE my neighborhood! My husband and I bought a project and are renovating everything ourselves. Want to know if your relationship can stand the test of time? Renovate a house together, while living in it! The current project is our guest bathroom.

Rest: Ok, so maybe there is a fourth R of quarantine. I have a hard time stopping and relaxing, I literally can’t nap even if I try. I feel like I should be doing something but, if it rains it’s as if Mother Nature is forcing me to stop and take a break. Mentally and physically I need that from time to time.

Tell me, how are you coping? What are your 3 (or 4) R’s of Quarantine? Tell me in the comments below and let me know if you have any recipes I must try!

Caico e Pepe – one of my favorite dishes

I’m kicking myself for waiting so long to make this recipe at home. It is so EASY! I used this recipe from Bon Appétit a guideline. Cacio e pepe literally translates to “cheese and pepper”.


6 oz angel hair pasta
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan (I use more)
1/3 cup finely grated Pecorino

Time to cook:

Cook your pasta two minutes shy of fully cooked (save some of the pasta water).
Melt 2 tbsp of butter in a large skillet over medium heat, toss in the black pepper and swirl around until toasted.
Add about half a cup of the pasta water and bring to a simmer.
Add the rest of the butter and pasta.
Once the butter is melted, turn off the heat, add the cheese and toss until combined.
Plate and top with more pepper and cheese.