I just felt I needed to cue something different today. Agree it isn’t like cue’ing a whole Hog but it is different from anything else I have cue’d and the end result came out delicious!
Now remember these are Meatballs. Not Burgers! They are cooked low and slow with a touch of smoke. Then slathered in the tastiest Glaze (my own). If you follow my recipe you’ll never eat Meatballs in any other way!
Recipe Meatballs (makes 12 pieces 2 inch thick 125-130g Meatballs.
If this is too much for what you need, just halve the recipe for all ingredients)
1 Kg (2 pounds) Ground Meat (I used beef mince only)
250g (1/2 pound) Ricotta cheese
1 dl (1/4 cup) Breadcrumbs
2 tsp Oregano
2 tsp Salt
2 tsp BBQ Rub
1 tsp Fennel seed crushed in a mortar
Roll Meatballs 125-130 grams ca 2 inches thick
Run your smoker at 125c (250F)
Place Meatballs in smoker with space around them and smoke them gently with Cherry Wood until innertemp. reaches 70c (140F). Meanwhile make the Glaze.
1/2 dl (1/4 cup) Bourbon Whiskey
5 Tbsp Runny Hunny
1 1/2 Tbsp Hoisin Sauce
1 Tbsp Dijon Mustard
3 tsp Worcester sauce
3 tsp Soy Sauce
2 tsp Maple Syrup
1/2 tsp Salt
1/2 tsp Black Pepper
Heat Glaze to simmering then cool
When innertemp. reaches 70c (140F) then brush Meatballs with Glaze generously. (Slather them)
Keep smoking until innertemp. reaches 75c (150F) Take off. Let rest 5 minutes. Enjoy !!!!!