These are some memorable meatballs. Smoked Fireball Whisky Meatballs are made with beef, pork and bacon and smothered in Fireball Whisky BBQ Sauce.
The trio of meat is blended with milk, whisky and breadcrumbs to keep them tender while they cook. Cheese, parsley and garlic is added for extra flavor.
It’s important to cook these over indirect heat, so they don’t cook too fast. If you have a ceramic cooker or pellet grill, you can use your diffuser. If you have a traditional charcoal grill, push the coals to one side and cook over the empty side. If you’re using a gas grill, turn half of the burners on, and cook on the side where the burners are turned off.
These are finished in my homemade Fireball Whisky BBQ Sauce, which is sweet with a kick of cinnamon whisky and mustard.
Smoked Fireball Whisky Meatballs
These are memorable meatballs. Smoked Fireball Whisky Meatballs are made with beef, pork and bacon and smothered in Fireball Whisky BBQ Sauce.
In 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.
Add charcoal to the grill. Once the charcoal starts to catch fire, sprinkle the wood chips around the perimeter. Place the meatballs on the smoker over indirect heat. Adjust the vents to maintain a temperature of 300F degrees.
Smoke for 30 minutes.
Brush 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 300F degrees.