Smoked Venison Meatballs

Hey there, foodies and grill masters! Buckle up, ’cause today we’re diving into a wild culinary adventure that’ll tickle your taste buds and have you drooling like a kid in a candy store. Drumroll, please… it’s time to talk about those heavenly bites of goodness: Smoked Venison Meatballs!

How to make smoked venison meatballs

Alright, my carnivorous comrades, let’s kick things off with a step-by-step rundown on how to whip up these smoky delights that’ll have your neighbors peeking over the fence in envy. First things first, gather your ingredients: lean and mean venison, onions, garlic, breadcrumbs, an egg, and a handful of spices that’ll make your taste buds jump for joy.

1. Mix it Up: Grab a big ol’ bowl, throw in your ground venison, diced onions, minced garlic, breadcrumbs, and crack that egg in. Now, don’t just stand there lookin’ pretty – get those hands dirty and give it a good mix!
2. Spice it Right: Time to unleash some flavor wizardry! Sprinkle in a dash of salt, a pinch of pepper, a smidge of thyme, and a touch of paprika. Go on, get generous with those spices. We ain’t playin’ around when it comes to flavor.
3. Rollin’ Rollin’ Rollin’: Channel your inner meatball artist and start rollin’ those perfectly imperfect meaty spheres. You want ’em to be about the size of your favorite ping-pong ball. High-five to the meatball maestro!
4. Prep the Grill: Fire up that pellet grill of yours to a smokin’ temperature of around 225°F (that’s about as hot as my grandma’s sass-filled comebacks).
5. Wood Pellet Magic: Ah, the secret ingredient – wood pellets! Throw in a hearty handful of your favorite smoky pellets. Hickory for that bold flavor? Mesquite for a Texas-sized taste? You do you, buddy!
6. Grill Time, Baby!: Gently place those delectable orbs of goodness on the grill grates. Close the lid, and let the magic happen. Patience, my friends, is the name of the game. Let those meatballs dance with the smoke for a couple of hours, until they’re smokin’ hot and cooked to perfection.
7. The Big Reveal: Pop open the lid, take a whiff of that smoky symphony, and behold your culinary masterpiece. The meatballs should be smokin’ like a rockstar and ready to rock your taste buds.

Best rub to use

Alright, let’s talk flavor bombs! When it comes to the best rub for these venison meatballs, I’ve got two words for you: custom creation. That’s right, I’m all about mixin’ and matchin’ different spices to create a rub that’s as unique as my dance moves at a backyard BBQ. Try a blend of brown sugar, garlic powder, onion powder, a hint of cayenne for a little kick, and a touch of cocoa powder. Trust me, it’s like a flavor explosion that’ll have your taste buds singing praises.

What wood pellets to use

Now, I’m no wood whisperer, but I’ve got a couple of go-to wood pellets that’ll make your venison meatballs sing a smoky serenade. Hickory brings that classic, robust flavor that’ll have your guests smacking their lips. If you’re feeling adventurous, give apple wood pellets a shot – they’ll add a subtle hint of sweetness that’ll make your taste buds do a happy dance.

What side dish to serve

Alright, alright, we’ve got the star of the show, but what’s the supporting cast, you ask? Well, how ’bout some creamy garlic mashed potatoes that’ll make you want to dive in headfirst? Or maybe a zesty coleslaw that adds a refreshing crunch to each bite? And hey, don’t sleep on grilled veggies – they’ll add a burst of color and freshness that’ll make your plate pop.

What to do with leftovers

Leftovers? Ha, that’s a good one! But hey, if you somehow manage to have some of these venison meatball wonders left, fear not. Toss ’em into a sizzling skillet with your favorite pasta sauce, let ’em cozy up, and you’ve got yourself a meatball marinara that’ll make you weep tears of joy.

In closing, folks, let me tell ya – smoked venison meatballs are like a ticket to flavor paradise, a bite-sized adventure that’ll have your taste buds explorin’ uncharted territories of smokiness and succulence. So fire up that pellet grill, roll those meaty masterpieces, and let the smoke work its magic. And to all you grill enthusiasts out there, thanks a million for joinin’ me on this mouthwatering journey. Keep grillin’, thrill-seekers, and may your meatballs always be smoky and your grilling adventures sizzle like a Fourth of July fireworks show!

Stay smoky, stay sassy, and keep that grill smokin’ hot. Until next time, happy grillin’, my friends!

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Smoked Venison Meatballs

Craving something unique? Our smoked venison meatballs are a game changer. Get ready to wow your family and friends!

Course Main Course

Prep Time 20 minutes

Cook Time 3 hours

Servings 4

Ingredients

For the Meatballs:

• 1 pound ground venison
• 1/2 cup finely diced onions
• 3 cloves garlic minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika

For the Rub:

• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cocoa powder

For Smoking:

• Wood pellets hickory, apple, or your choice

Instructions

Prepping the Meatballs

1. In a mixing bowl, combine the ground venison, diced onions, minced garlic, breadcrumbs, and crack in the egg.
2. Sprinkle in salt, black pepper, dried thyme, and paprika.
3. Get your hands in there and mix everything together until it's all happily combined.

Crafting the Rub

1. In a separate bowl, blend brown sugar, garlic powder, onion powder, cayenne pepper, and cocoa powder.
2. Mix it like a mad scientist, creating your custom rub that'll blow minds!

Rolling the Meatballs

1. Preheat your pellet grill to a smokin' temperature of 225°F (approximately 110°C).
2. While the grill warms up, roll the meat mixture into meatballs about the size of a ping-pong ball. You're the meatball maestro, after all!

Time to Smoke and Sizzle

1. Throw a handful of wood pellets onto the grill's hopper, choosing your preferred wood for that smoky charm.
2. Place those meaty marvels on the grill grates, giving 'em a little space to mingle.
3. Close the lid and let the smoke do its dance. Time to practice patience – let 'em cook for about 2.5 to 3 hours. That's like binge-watching a movie marathon, but way tastier.

The Grand Reveal

1. Gently lift the lid and let that smoky aroma envelop your senses. The meatballs should be smokin' like a rockstar and ready to dazzle your taste buds.

Savory Bliss

1. Serve those smoky venison meatballs with your favorite side dish – garlic mashed potatoes, coleslaw, or grilled veggies. Go wild and creative!