Smoked Fireball Whisky Meatballs #GirlsCanGrill
Smoked Fireball Whisky Meatballs #GirlsCanGrill

Smoked Fireball Whisky Meatballs

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June 21, 2015

These are memorable meatballs. Smoked Fireball Whisky Meatballs are made with beef, pork and bacon and smothered in Fireball Whisky BBQ Sauce.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 20 meatballs

Ingredients

1 cup apple wood chips

1 cup Jack Daniels whisky barrel smoking chips

½ cup panko breadcrumbs

1/3 cup milk

2 tablespoons Fireball Whiskey

½ cup grated pecorino romano cheese

¼ cup fresh parsley, chopped

4 cloves garlic

1 lb. ground beef (80/20)

1 lb. ground pork

12 ounces applewood smoked bacon, finely chopped

2 tsps. kosher salt

1 tsp. black pepper

1 tsp. red pepper flakes

½ cup Fireball Whiskey BBQ Sauce

Directions

1Soak apple and Jack Daniels wood chips in water.

2In a large bowl, soak the breadcrumbs in the milk and whiskey for 5 minutes. Blend in the cheese, parsley, garlic, beef, pork, bacon, salt and pepper. Gently pack into balls the size of golf balls. You should end up with around 20.

3Add lump charcoal to the Big Green Egg. Once the charcoal starts to catch fire, sprinkle the wood chips around the perimeter. Add the plate setter and the grill grate. Place the meatballs on the smoker. Adjust the vents to maintain a temperature of 300 degrees.

4Smoke for 30 minutes.

5Brush with Fireball Whisky BBQ sauce. Close lid and smoke for another 15 minutes. Brush one more time with BBQ sauce. Close lid and smoke for another 15 minutes. Serve with extra sauce on grilled Texas toast.

You can follow this recipe with any type of BBQ sauce.
If you want to omit the bacon, use an additional 3/4 pounds of beef instead.
To make these on a gas grill, cook over indirect heat, using a smoke box, maintaining a temperature of around 300 degrees.

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2017-01-14T12:14:44+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.

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