By Christie Vanover | Published September 20, 2015 | Last Updated August 16, 2022
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
- 1/2 cup panko breadcrumbs
- 1/3 cup milk
- 2 tbsp Fireball Whiskey or Jack Fire
- 1/2 cup grated pecorino romano cheese
- 1/4 cup fresh parsley chopped
- 4 cloves garlic
- 1 lb ground beef (80/20)
- 1 lb ground pork
- 12 ozs applewood smoked bacon finely chopped
- 2 tsps kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1/2 cup Fireball Whiskey BBQ Sauce
- Heat your grill to 300F degrees with an indirect heat zone. For added smoke add whisky barrel wood chips.
- 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.
- Place the meatballs on the grill over indirect heat. 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.
This estimate was created using an online nutrition calculator