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tray of meatballs sprinkled with parsley
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4.12 from 35 votes

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Servings: 20 meatballs

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 224kcal | Carbohydrates: 5g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 491mg | Potassium: 198mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg