Smoked Hot Italian Sausage Meatballs

Smoked Hot Italian Sausage Meatballs

This is how they make Hot Italian Sausage Meatballs in HEAVEN! Serve these as a delicious, zesty snack or appetizer at any party and they will become a crowd favorite.

A terrific recipe by Timothy Martin (@smell_that_smoke_bbq_mke) - after you try these, go show him some love!

You Will Need

Everything is pretty interchangeable, depending on your palate & taste. Use what you like!

  • 3.5 lbs Johnsonville (or other brand of ground hot Italian sausage)
  • 1 egg
  • 2 tbsp Kosmo's Q Cow Cover Rub
  • 1/2 cup Pork Panko
  • Kosmos Q OP-X1 Sauce OR your favorite BBQ sauce

The Prep

To create these tasty treats, start by mixing the ingredients together: in a large bowl, break up the ground sausage, and mix in the egg first. Then add the seasonings and pork panko and combine thoroughly.

One everything is mixed together, divide into meatballs - preferably golf sized, but you do you! At this point, we like to skewer the meatballs to make them easier to maneuver and rotate/flip.

The Cook

Place the meatballs back into the fridge while you prepare the pit. For this recipe you want the smoker running in the 275-300°F (135-150ºC), with some cherry wood for added smoky flavor.

When up to temp, cook the meatballs over indirect heat, with a water pan under the meat to keep some moisture in the system. After about 25 minutes, rotate and flip the meatballs.

The Payoff

The moment internal temperature hits 160°F (71ºC), it's good to go. Only thing that's left to do is glaze with your favorite BBQ sauce - we tried 2 meatball skewers with OP-X, and 2 without. Place back on the pit until the sauce sets.

We hope you will have a lot of fun with this recipe! Once again, credit goes to Timothy Martin (@smell_that_smoke_bbq_mke) so go check them out on socials.

Catch you on the next recipe!


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