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!
Everything is pretty interchangeable, depending on your palate & taste. Use what you like!
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.
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 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!
Snacks & Appetizers
This is how they make Hot Italian Sausage Meatballs inHEAVEN! Serve these as a delicious, zesty snack or appetizer at any party and they will become a crowd favorite.
2 tbsp Cow Cover Rub
Kosmos OP-X1 Sauce
Mix all of the ingredients in a bowl until fully combined.
Form meatballs, then skewer for easy transport/handling.
Place meatballs in fridge wile preparing the smoker.
Preheat the pit to 275-300°F (135-150ºC). Use cherry wood for smoke.
Once smoker is up to temp, place skewered meatballs over indirect heat with water pan underneath.
Cook for 25 minutes, then rotate & flip.
When internal temp hits 160°F (71ºC), glaze with OP-X1, and place back on cooker until sauce has caramelized.
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