Best-Ever Smoked Meatballs

🧂 Ingredients

• 1 cup soft bread crumbs

  torn from white sandwich bread, no crust (see notes)
• 1 cup milk
• 2 large eggs
• 6 garlic cloves

  minced or grated
• 1 cup freshly grated Parmesan

  using the small holes of a box grater
• 1 cup grated yellow onion

  using the large holes of a box grater
• ½ cup chopped fresh parsley
• 2 tablespoons Italian seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon anchovy paste

  optional
• 1 pound 80/20 ground beef
• 1 pound ground pork

Instructions

• 1 In a bowl, combine the bread crumbs and milk. Allow the bread crumbs to soak as
  you prepare the other ingredients.
• 2 Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan,
  onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using.
  Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
• 3 Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to
  form one cohesive mixture. You could even use your hands to mix the ingredients
  together. Mix just until combined and don't overwork the mixture. The mixture
  will be wet — this is normal and helps keep the meatballs juicy.
• 4 Heat the smoker to 225 degrees F. As the smoker heats, lightly oil your hands
  and form into balls slightly larger than the size of a golf ball. Set the shaped
  meatballs in a disposable aluminum pan or smoker-safe pan.
• 5 Place the meatballs in the smoker with a water pan. Close the lid and smoke the
  meatballs until they reach an internal temperature of 165 degrees F, about two
  to two and a half hours. Remove the meatballs from the smoker and allow them to
  rest for five minutes before serving. Enjoy!

Nutrition Info