Ingredients
Scale
- 1/2 cup Panko bread crumbs
- 1 egg + 1 yolk
- 3 tablespoons buttermilk
- 2 teaspoons diced chives
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (or 4 cloves, grated)
- 1 teaspoon smoked paprika
- (optional) 1 teaspoon chile flakes
- 1 pound ground beef, 85/15 recommended
- 1 pound ground pork
Instructions
- Prepare the panade by mixing all the ingredients (except the ground beef and pork) in a bowl with a fork. Let it soak for about 5 minutes before using.
- In a large bowl, add the ground beef, ground pork, and the panade mixture. Use your hands to mix the ingredients until evenly combined, being careful not to overmix by squishing the meat together.
- Shape the meatballs into golf ball-sized portions, about 1.5 ounces each. Arrange them on a baking sheet and refrigerate for 30 minutes to help them firm up.
- Heat up the smoker to 265°F and place the wire mesh or jerky mat in the smoker. Transfer the chilled meatballs to the smoker and cook them for about an hour. The target internal temperature to watch for is about 150-155°F.
- Sauce the meatballs. (optional step) For extra flavor, dunk the meatballs in BBQ sauce and return them to the smoker for about 10 minutes, letting the sauce set and turn tacky.
- Serve them up for an appetizer, on top of pasta, or assemble some sliders!
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Beef
- Method: Smoking
- Cuisine: Appetizer
Nutrition
- Serving Size: 4 meatballs
- Calories: 434
- Sugar: 1.8 g
- Sodium: 651.7 mg
- Fat: 24.8 g
- Carbohydrates: 10.4 g
- Protein: 39.7 g
- Cholesterol: 195.1 mg
