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One of my favorite things about serving meatballs as a party food is that you can form the meatballs a day or two in advance and then smoke them to order.
When you’re about to get the party started, heat the grill to 300F degrees with an indirect heat zone. Add a few cherry wood chips for more flavor.
After 30 minutes on the grill, sauce these bad boys up with your favorite sauce and continue cooking them for 30 minutes with one more coating of sauce halfway through. You can make this dish with your favorite BBQ rub and sauce, but I’m a huge fan of Code 3 Spices. The flavors offer just the right amount of heat and sweet, and a portion of every purchase is donated to first responders.
The dish, platter and pitcher pictured are from Le Cruset’s stoneware collection. The Rectangular Dish with Platter Lid works well for grilling because you can place your raw meat in the dish, and when your food is ready to come off the grill, you can use the lid as a pretty platter. The matching Sauce Jar allows diners to add even more sauciness to these balls. Both stoneware pieces are available in a variety of colors.
Grilled BBQ Meatballs
- 1/2 cup panko bread crumbs
- 1/3 cup milk
- 1 lb ground beef
- 4 cloves garlic, minced
- 2 tbsp Code 3 Spices 5-0 Rub
- 1 tsp kosher salt
- Cherry wood chips (optional)
- Code 3 Spices Patriot Sauce
- Place the panko breadcrumbs and milk in a medium bowl, and let them soak for five minutes. Add the beef, garlic, rub and salt. Mix with your hands and shape into 18 meatballs. Set in a dish and chill for 30 minutes while you heat your grill.
- Heat your grill with an indirect heat zone to 300F degrees. Add cherry wood chips for more flavor.
- Place the meatballs on the grill, close the lid and grill for 30 minutes.
- Brush with BBQ sauce. Close the lid and grill for 15 minutes. Brush with more sauce. Close the lid and grill for 15 more minutes.
- Serve with bread, more sauce, onions and pickles.
Nutrition information is automatically calculated, so should only be used as an approximation.