Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Smoked Meatballs
Delicious homemade meatballs smoked in a rich pepper tomato sauce and served in a sub or with rice and an Italian salad. An easy one-pan dish to cook for those busy days and a firm family favourite - a perfect, versatile mid-week meal.
OVERVIEW
METHOD
Hot Smoking
Prep Time
30 Mins
Cooking Time
1 Hour 50 Mins
Serves
6 - 8 (Makes 35 walnut-sized meatballs)
Suggested Wood
Oak
Ability
Beginner
INGREDIENTS
Meatballs
- 500g Beef Mince
- 500g Pork Mince
- 3 Tbsp ProQ Beefy BBQ Rub
- 2 small handfuls Fresh Basil, chopped
- 4 - 5 Shallots, finely diced
- 1 Tbsp Olive Oil
Sauce
- 2 Tin Chopped Tomatoes
- 3 Tbsp Tomato Puree
- 8 Garlic Cloves, sliced
- 2 Red Peppers, diced
- 2 Yellow Peppers, diced
- 6 Spring Onions, chopped
- 200g Mozzarella, torn
INGREDIENTS
Meatballs
- 500g Beef Mince
- 500g Pork Mince
- 3 Tbsp ProQ Beefy BBQ Rub
- 2 small handfuls Fresh Basil, chopped
- 4 - 5 Shallots, finely diced
- 1 Tbsp Olive Oil
Sauce
- 2 Tin Chopped Tomatoes
- 3 Tbsp Tomato Puree
- 8 Garlic Cloves, sliced
- 2 Red Peppers, diced
- 2 Yellow Peppers, diced
- 6 Spring Onions, chopped
- 200g Mozzarella, torn
METHOD
STEP 1
Set up your smoker with charcoal in the basket and without the water pan, add a couple of ProQ Oak Smoking Wood Chunks. You’re aiming for a smoker temperature of around 275°F/135°C – you can adjust the cook time by increasing or lowering the smoker temp.
STEP 2
Whilst your smoker is heating up, soften the diced shallots and 2 cloves of garlic in a frying pan with a little olive oil and leave to cool. In a large oven proof dish, add the chopped tomatoes, tomato puree, garlic, peppers & spring onion and season with salt and pepper.
STEP 3
To make the meatballs, tip the minces in a large bowl along with the ProQ Beefy Rub, cooled shallots/garlic mix & chopped basil. With clean hands, scrunch and mix everything up really well, and make into walnut sized meatballs and pop on top of the sauce, evenly spaced out.
STEP 4
Place your dish onto the smoker and let it all cook together for around 1 ½ hours - the meat juices & the smoke will add a lot of body and flavour to the sauce. Add the torn mozzarella in the last 20 minutes and keep cooking until the cheese is melted. The internal temperature of the meatballs need to hit at least 160°F/70°C. Remove and allow to rest for 15 minutes, lightly covered with tin foil. Serve and enjoy!
Tip: We divided the ingredients in two medium-sized enamel dishes and cooked on two grill levels on the smoker, switching them over half-way through the cook.
