Delicious smoked meatballs in under 2 hours
Set up your smoker with wood chips and water in the bowl, if your smoker has a bowl. Preheat to 225°F with the top vent open.
While the smoker is heating up, lightly whisk the egg in a large mixing bowl. Add the pork, breadcrumbs, onion, herbs, and seasonings to the bowl. Omit or reduce the cayenne if you don’t want too much heat. Using clean hands, mix everything until well combined.
Dip your hands into a bit of water and form the meat mixture into balls that are approximately 2 to 3 inches in diameter. Place these on a sheet panor a disposable aluminum foil baking pan.
Place the pan of meatballs inside the smoker and cook for approximately 1-1/2 hours. The interior of the meatballs should reach an internal temperature of1 65°F when checked with a digital meat thermometer.
Remember toreplenish wood chips, if necessary.
Remove the meatballs from the smoker and serve while warm with your favorite side dishes or on pasta with sauce.
Cooked meatballs will keep in the refrigerator for a couple of days. Alternatively, you can place the meatballs into freezer plastic baggies in individual portion sizes and store them for up to 6 months in the freezer. These make for a great weeknight meal after a busy day.