Taste USA: Meatballs

Monday, July 4, 2016

turkey balls with minty quinoa

How to make turkey balls with minty quinoa recipe - Calories per serving 474

Serves 4

Preparation time 10 minutes, plus cooling, Cooking time 25 minutes

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 courgette, grated
400 g (13 oz) minced turkey
1 teaspoon cumin seeds
50 g (2 oz) feta cheese
20 g (¾ oz) parsley, chopped
250 g (8 oz) quinoa
200 g (7 oz) frozen peas
20 g (¾ oz) mint, chopped
grated rind and juice of 1 lemon
100 g (3½ oz) rocket leaves

Method:
Heat½ tablespoon of the oil in a frying pan, add the onion and garlic and fry for 4– 5 minutes until softened, then leave to cool.

Mix together the cooked onion and garlic, courgette, turkey, cumin seeds, feta and half the parsley in a bowl. Shape into 12 balls and place on a baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until cooked through.

Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions. In a separate pan of boiling water, cook the peas until tender. Drain the quinoa and peas, then transfer to a bowl and stir in the mint, remaining parsley, lemon rind and juice and rocket leaves.

Serve the meatballs with the quinoa, drizzled with the remaining olive oil.

turkey balls with minty quinoa

Wednesday, June 22, 2016

lamb rissoles with onion gravy

How To Make lamb rissoles with onion gravy recipe - Rissoles small fried meatballs enclosed in pastry or rolled in bread crumbs or flour are a hit all round. Children love their plain, simple flavors, while adults find them a comforting, hearty meal. Serve with mashed potatoes, green beans or peas.

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 20 MINUTES

Ingredients:
1 pound (500 g) lean ground lamb
1 small onion, finely chopped
1 teaspoon (5 ml) mixed dried herbs
2 tablespoons (30 ml) tomato sauce
freshly ground black pepper
4 tablespoons (60 ml) all-purpose flour
vegetable oil, for frying
1 pound (500 g) starchy potatoes, such as russet or Yukon gold, peeled and cubed
1 pound (500 g) green beans, trimmed
3 tablespoons (45 ml) low-fat milk

Onion gravy:
1 tablespoon (15 ml) olive oil
1 large onion, halved and sliced
1 tablespoon (15 ml) all-purpose flour
1 cup (200 ml) homemade or low-sodium beef stock
2 teaspoons (10 ml) Worcestershire sauce
1 tablespoon (15 ml) tomato sauce (optional)

Method:
1 Put the lamb in a large bowl with the onion, herbs and tomato sauce. Season with pepper, and mix well to bring the mixture together.

2 Put the flour in a shallow bowl. Wet your hands a little to prevent the mixture sticking to them, then shape the lamb mixture into 12 rounds. Roll each rissole in the flour and shake off the excess.

3 Heat some oil in a large nonstick frying pan over medium heat. Add the rissoles in two batches and cook for 4 minutes on each side, or until cooked through. Drain the rissoles on paper towels and keep warm.

4 Meanwhile, cook the potatoes in a saucepan of boiling water for 10 minutes, or until tender. Place the beans in a steamer over the potatoes and steam for 3 minutes, or until tender, remove from the heat and set aside. Drain the potatoes, return them to the pan and mash with a fork. Add the milk and stir to combine.

5 To make the onion gravy, heat the oil in a small frying pan or saucepan over medium heat. Add the onion and sauté for 3 minutes, or until softened. Add the flour and stir for 1 minute, then gradually add the stock, stirring constantly until the mixture thickens. Add the Worcestershire sauce and tomato sauce, if using, reduce the heat and simmer for 2 minutes. Serve the rissoles with the green beans, mashed potatoes and the onion gravy.

COOK’S TIP
+ You can cook the rissoles in the oven if you prefer. Brown them for 2 minutes on a side in a frying pan, turning once only, place on a baking tray and bake in a 350°F (180°C) oven for 10 minutes, or until cooked through.

Each serving provides
463 calories, 36 g protein, 19 g fat (5 g saturated fat), 38 g carbohydrate (9 g sugars), 7 g fiber, 447 mg sodium

lamb rissoles with onion gravy

hungarian style meatballs

How To Make hungarian style meatballs recipe - Ground turkey and mushrooms make succulent, low-fat meatballs, simmered in a sauce make with tomato purée and red and green peppers. Paprika adds warmth to the dish and new potatoes turn it into a complete meal.

SERVES: 4

PREPARATION: 25 MINUTES, COOKING: 55 MINUTES
1 tablespoon (15 ml) olive oil
1 small onion, finely chopped
1 1/3 cups (340 g) mushrooms, finely chopped
2/3 pound (340 g) ground turkey
2/3 cup (55 g) fresh whole-grain breadcrumbs
1 egg, beaten
2 tablespoons (30 ml) chopped fresh parsley, plus small sprigs, to garnish
freshly ground black pepper
1 pound (550 g) small new potatoes, halved if large
4 tablespoons (60 ml) low-fat plain yogurt

Sauce:
2 tablespoons (30 ml) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
1 tablespoon (15 ml) paprika
4 cups (1 liter) tomato purée
pinch of caraway seeds

Method:
1 Heat the oil in a large flameproof casserole dish over medium heat. Add the onion and mushrooms and cook, stirring frequently, for about 10 minutes. The mushrooms will give up their liquid initially, but this will evaporate to leave the mixture greatly reduced, dark in color and very thick. Transfer the mushroom mixture to a large bowl and let cool slightly.

2 Add the ground turkey to the bowl and use a fork to break up the pieces. Add the breadcrumbs, egg, parsley and a little pepper. Mix until thoroughly combined. Wet your hands a little to prevent the mixture from sticking to them, and shape the turkey mixture into 20 walnut-sized balls. Set the meatballs aside.

3 Clean the casserole dish and return it to medium heat. To make the sauce, heat the oil in the dish, add the onion and cook for 4–5 minutes, stirring frequently, until softened. Add the garlic and peppers and cook, stirring constantly, for 2–3 minutes. Stir in the paprika and cook for 1 minute, pour in the purée and bring to a boil over high heat.

4 Stir in the caraway seeds and season with pepper. Add the meatballs and potatoes to the simmering sauce. Cover and simmer gently for 35 minutes, or until the potatoes are tender. Ladle the meatballs, potatoes and sauce into bowls. Top each serving with 1 tablespoon (15 ml) of yogurt and a sprig of parsley.

Each serving provides
606 calories, 48 g protein, 23 g fat (5 g saturated fat), 52 g carbohydrate (18 g sugars), 12 g fiber, 311 mg sodium

hungarian style meatballs

Friday, May 20, 2016

Simple Swedish Meatballs

How to Make Simple Swedish Meatballs Recipe - preparation 15 minutes cooking time 15 minutes Serves 4

Ingredients:
500g/1lb 2oz/2¼ cups minced (ground) beef
1 tbsp Dijon mustard
1 large egg, beaten
75g/3oz/1½ cups fresh white breadcrumbs
4 tbsp finely chopped fresh dill
1 tbsp olive oil
300ml/½ pint/1¼ cups hot beef stock
150ml/¼ pint/scant ⅔ cup soured cream
salt and ground black pepper

Method:
1 Put the beef mince, mustard, beaten egg, breadcrumbs, half the dill and seasoning in a large bowl and mix well. Form the mixture into 20 small balls.

2 Heat the oil in a large frying pan over a medium heat. Fry the meatballs for 8–10 minutes, turning them occasionally, until cooked through and golden brown all over.

3 Pour in the stock and soured cream, bring to the boil, then reduce the heat and let it bubble away for a few minutes. Stir in the remaining dill and check the seasoning.

4 Serve the meatballs in the creamy sauce with boiled rice. Read More

Wednesday, February 3, 2016

Mini Meatloaves

How to make Mini Meatloaves Recipe - Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.

Serve: 8

Ingredients:
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Method:
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.

In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.

Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Mini Meatloaves

Tuesday, February 2, 2016

Meatball Nirvana

How to make Meatball Nirvana Recipe - These meatballs are a compilation of many, many meatball recipes to finally achieve what I was looking for... Meatball Nirvana! Cover with your favorite red sauce and serve with pasta or in crusty garlic bread rolls.

Serve: 4

Ingredients:
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Method:
Preheat an oven to 400 degrees F (200 degrees C).

Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well.

Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.

Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Meatball Nirvana

Tuesday, January 26, 2016

Cocktail Meatballs

How to make Cocktail Meatballs Recipe - These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party.

Serve: 10

Ingredients:
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice

Method:
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

Bake in preheated oven for 20 to 25 minutes, turning once.

In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Cocktail Meatballs

Friday, November 27, 2015

Lamb kefta pittas

How to make Lamb kefta pittas recipe

Serves 4

Preparation time 20 minutes, Cooking time 10–12 minutes

Ingredients:
½ tablespoon groundnut oil
4 wholemeal pitta breads
lemon juice, to serve
Lamb keftas
1 small onion, chopped
2 garlic cloves, crushed
400 g (13 oz) minced lamb
50 g (2 oz) fresh wholemeal breadcrumbs
1 small egg, lightly beaten
1 small bunch of parsley, chopped
1 small bunch of coriander, chopped
¼ tablespoon ground cinnamon
1 tablespoon ground paprika
½ tablespoon ground cumin
salt and pepper
Salad
1 carrot, peeled and coarsely grated
6 radishes, thinly sliced
½ iceberg lettuce, shredded
½ cucumber, thinly sliced

Method:
Place all the kefta ingredients in a food processor and pulse several times until well combined. Tip into a large bowl and, using wet hands, shape the mixture into 16 meatballs.

Heat the oil in a large, nonstick frying pan over a medium heat, add the meatballs and then fry for 10–12 minutes, turning frequently, until cooked through and browned all over. Remove with a slotted spoon and drain on kitchen paper.

Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes or until warm. To make the salad, mix the carrot, radishes, lettuce and cucumber in a bowl.

Split open the warmed pittas, fill with the salad and then add the meatballs. Squeeze over a little lemon juice and serve immediately.

For barbecued lamb skewers, make the kefta mixture as above. Tip into a large bowl and form into flat sausage shapes around 4 long, flat metal skewers.

Cook on a barbecue for 10–12 minutes or until cooked through, then serve with the pitta breads and salad as above.

Lamb kefta pittas

Monday, November 23, 2015

Spicy pork patties

How to make Spicy pork patties recipe

Makes 12

Preparation time 10 minutes, plus chilling, Cooking time 6–8 minutes

Ingredients:
450 g (14½ oz) minced pork
3 teaspoons hot curry paste
3 tablespoons fresh breadcrumbs
1 small onion, finely chopped
2 tablespoons lime juice
2 tablespoons chopped coriander
1 red chilli, deseeded and finely chopped
2 teaspoons soft brown sugar
sunflower oil, for frying
salt and pepper
To serve
150 ml (5 fl oz) natural yogurt
3 tablspoons chopped fresh coriander

Method:
Put the pork, curry paste, breadcrumbs, onion, lime juice, coriander, chilli and sugar into a large bowl and, using your hands, mix until thoroughly blended. Season with salt and pepper, cover and chill for 30 minutes or until ready to cook.

Divide the mixture into 12 portions and shape each one into a flat, round patty.

Heat the oil in a large nonstick frying pan and cook the patties over a medium heat for 3–4 minutes on each side or until cooked through. Remove with a slotted spoon and drain on kitchen paper. Mix the yogurt with the chopped coriander and serve in a small dish alongside the patties, with rice and a salad.

For herby lamb patties, put 500 g (1 lb) lean minced lamb, 3 tablespoons fresh breadcrumbs, 4 teaspoons dried mint, 4 teaspoons dried oregano, the grated rind of 1 lemon and 1 crushed garlic clove in a large bowl. Make, chill and cook the patties as above, then serve stuffed into pittas with hummus and a Greek salad.

Spicy pork patties

Tuesday, September 22, 2015

Thai-style chicken patties

How to make Thai-style chicken patties recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
400 g (13 oz) minced chicken
400 g (13 oz) raw peeled tiger prawns
4 cm (1½ inch) length of trimmed lemon grass stalk, finely chopped
50 g (2 oz) fresh coriander, chopped
5 tablespoons chopped mint
1 tablespoon peeled and grated fresh root ginger
2 large garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tablespoon medium curry powder
200 g (7 oz) dried rice noodles
2 tablespoons sunflower oil, for brushing
salt and pepper
To serve
lime wedges
sweet chilli dipping sauce

Method:
Put the chicken, prawns, lemon grass, chopped herbs, ginger, garlic, red chilli and curry powder in a food processor or blender and blitz until fairly smooth. Using wet hands, divide the mixture into 12 portions and shape each portion into a patty.

Transfer to a nonstick baking sheet, cover and chill for 8–10 minutes. Meanwhile, cook the rice noodles according to the packet instructions, then drain and keep warm.Brush the patties with oil and season. Cook under a preheated medium-hot grill for about 10 minutes, turning once or twice, or until browned and just cooked through.

Transfer the patties on to 4 serving plates and serve with the rice noodles, lime wedges and a sweet chilli dipping sauce.

For chicken, prawn & lemon grass stir-fry:
Heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 500 g (1 lb) minced chicken, 1 tablespoon green curry paste and 1 tablespoon lemon grass paste and stir-fry over a high heat for 3–4 minutes or until sealed and browned.

Stir in 300 g (10 oz) cooked peeled prawns, 1 tablespoon light soy sauce and 1 tablespoon fish sauce and heat for 3–4 minutes until piping hot. Serve with noodles. Total cooking time 10 minutes.

Thai-style chicken patties

thai red curry with chicken balls

How to make thai red curry with chicken balls recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
500 g (1 lb) minced chicken
1 tablespoon lemon grass paste
1 teaspoon minced ginger paste
7 tablespoons chopped fresh coriander
1 small red bird’s eye chilli, finely chopped
1 tablespoon vegetable oil
2 tablespoons red Thai curry paste
400 ml (14 fl oz) can coconut milk
salt and pepper

Method:
Put the mince in a large bowl with the lemon grass paste, ginger paste, 3 tablespoons of the chopped fresh coriander and the chopped red chilli. Season well with a little salt and pepper and mix well with a fork to blend the spices into the chicken. Shape the mixture into 32 walnut-sized balls.

Heat the oil in a large, heavy-based frying pan and cook the meatballs over a high heat for 8–10 minutes, in batches if necessary, until golden in places, lightly shaking the pan to turn the meatballs.

Mix the curry paste into the coconut milk and pour over the meatballs. Bring to the boil, then reduce the heat and simmer for 5 minutes until the chicken balls are cooked through. Stir in the remaining fresh coriander and serve with boiled rice, if liked.

For Thai chicken burgers:
Put 375 g (12 oz) minced chicken in a bowl with 1 tablespoon Thai curry paste and 3 tablespoons chopped fresh coriander.

Shape the flavoured mince into 4 patty shapes and flatten as much as possible without the patties breaking.

Heat 1 tablespoon vegetable oil in a large, heavy-based frying pan and cook the patties for 2–3 minutes on each side over a high heat until golden and cooked through. Serve in buns with salad. Total cooking time 10 minutes.

thai red curry with chicken balls

Saturday, September 19, 2015

Thai meatballs with noodles

How to make Thai meatballs with noodles recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
500 g (1 lb) minced chicken
3 spring onions, finely diced
2 garlic cloves, finely diced
1 red chilli, deseeded and finely diced
5 cm (2 inch) piece of fresh root ginger, peeled and finely diced
600 ml (1 pint) chicken stock
350 g (11½ oz) rice noodles
300 g (10 oz) ready-made tomato sauce, heated
fresh coriander leaves, to garnish

Method:
Mix together the minced chicken, spring onions, garlic, chilli and ginger. Using wet hands, divide the chicken mixture into 16 portions and roll into balls.

Pour the stock into a large pan and bring to the boil. Add the meatballs and simmer for 10 minutes.

Meanwhile, cook the rice noodles according to the packet instructions, then drain and serve with the meatballs and tomato sauce, garnished with the coriander leaves.

For Thai chicken curry with noodles:
heat 1 tablespoon vegetable oil in a wok over a high heat, add 2 diced shallots and 1 diced lemon grass stick and cook for 1–2 minutes. Stir in 3–4 teaspoons red Thai curry paste and cook for 1 minute, stirring. Add 600 g (1 lb 5 oz) skinless chicken breast fillets, cut into bite-sized pieces, and stir-fry for 5–6 minutes. Add ½ tablespoon fish sauce, 1 teaspoon brown sugar and a couple of lime leaves with a 400 ml (14 fl oz) can of coconut milk. Bring to a simmer and cook for 15 minutes until the chicken is cooked through. Cook 150 g (5 oz) rice noodles according to the packet instructions. Stir a small handful of roughly torn coriander leaves into the curry and serve with the rice noodles. Total cooking time 30 minutes.

Thai meatballs with noodles

Tuesday, March 10, 2015

Sausage and herb balls

How to make Sausage and herb balls recipe - Tip out lots of flour for dusting before rolling the sausage meat out, so you don’t have to put your hands back in the bag!. boules de saucisse et aux herbes recette

Chilling • 30 minutes, Special equipment • blender or food processor

Serves 4

Ingredients:

1 onion, quartered

small handful of fresh mint leaves

handful of fresh flat-leaf parsley

handful of fresh basil

1 tsp dried oregano

sea salt and freshly ground black pepper

14oz (400g) good-quality sausage meat or fresh pork sausages, skinned

flour, to dust

Method:

1 Put the onion, mint, parsley, basil, and oregano in a food processor, and blend into a rough paste. Season well with sea salt and black pepper.

2 Add the sausage meat, and pulse until combined. Roll the mixture into 12 balls, each about 1½in (4cm) across. Dust with a little flour to prevent them from sticking. Chill for 30 minutes or until firm.

3 Heat the barbecue until hot. Grill the sausage and herb balls over medium heat, turning occasionally, for 12–15 minutes until evenly browned and cooked through. Serve hot with a spicy or garlicky mayonnaise.

Cheat:

Use mildly-spiced sausages, and omit the herbs.

Sausage and herb balls

Thursday, March 5, 2015

Fruity sausage stuffing

How to make Fruity sausage stuffing recipe - farce de saucisse fruité recette

Serves 4

Ingredients:

8 good-quality link sausages

2 tbsp butter

1 onion, finely chopped

sea salt and freshly ground black pepper

handful of flat-leaf parsley, finely chopped

4 ½oz (125g) pitted dried fruit, such as apricots, prunes, or cranberries, finely chopped (about 1 cup)

1 large egg, lightly beaten

Method:

1 Preheat the oven to 400°F (200°C). Use the tip of a sharp knife to make 2 shallow cuts down the length of each sausage. Pull off the skins with your fingers, and discard. Put the sausage in a bowl and break it up with the back of a fork, then set aside.

2 Meanwhile, melt 1 tablespoon of the butter in a saucepan, add the onion, and cook over low heat for 5 minutes or until soft. Allow to cool for a few minutes, then add to the sausage and season well with salt and pepper. Stir in the parsley and dried fruit, then add the egg and mix well to blend.

3 Spoon into a roasting pan, dot with the remaining butter, and roast for 30–40 minutes or until the sausage mixture is lightly browned and no longer pink inside. If it is browning too quickly, cover with foil. Serve alongside your favorite meat.

Fruity sausage stuffing

Wednesday, March 4, 2015

Pork meatballs with tomatoes

How to make Pork meatballs with tomatoes recipe - Chilling • 20 minutes. boulettes de porc aux tomates recette

Serves 6–8

Ingredients:

3 large onions, finely diced

2 1⁄4lb (1kg) lean ground pork

handful of flat-leaf parsley, finely chopped

2 tsp cayenne pepper

2 tsp dried thyme

2 eggs

3 tbsp all-purpose flour

sea salt and freshly ground black pepper

12 large beefsteak tomatoes

6 tbsp olive oil

2 tbsp dried oregano

Method:

1 Put the onions, ground pork, parsley, cayenne, thyme, eggs, and flour in a mixing bowl, season well with salt and freshly ground black pepper, then mix together with your hands for 5 minutes, or until you have a chunky paste. Chill in the refrigerator for 20 minutes to firm the mixture a little. Meanwhile, preheat the oven to 350°F (180°C).

2 Take handfuls of the mixture and roll into balls about 2in (5cm) in diameter, making approximately 24 balls. Place them in a large nonstick baking pan. Cut the tomatoes in half and place them skin-side down with the meatballs, so each meatball is in between tomatoes. Drizzle with the oil, sprinkle with the oregano, then cover the tray with foil.

3 Bake for 30 minutes, then remove the foil and cook for another 30 minutes, or until nicely browned. Serve with crusty bread and salad.

Pork meatballs with tomatoes

Wednesday, February 18, 2015

Meatballs with butternut squash

How to make Meatballs with butternut squash recipe - Boulettes de viande à la courge musquée recette

Serves 4

Combine 1lb 2oz (500g) ground beef, 1 finely chopped onion, 2 minced garlic cloves, and 1 egg. Season and form 12 even-sized balls, and chill. Peel, halve, and seed a butternut squash, and cut into chunks.

Place on a roasting pan with a little olive oil and sprinkle with hot red pepper flakes and sea salt.

Roast in a preheated 400°F (200°C) oven for 15–20 minutes, until golden. Meanwhile, cook the meatballs in a little olive oil over medium-high heat until browned. Transfer to the roasting pan with the squash, and roast for 10 minutes. Serve with chopped cilantro and a spoonful of tomato sauce. Read More

Sunday, January 11, 2015

Bacon Wrapped Meatballs

How to make Bacon Wrapped Meatballs Recipe

Serves: 20–25

Ingredients:
1-pound bag frozen meatballs, partially thawed
1 pound bacon, thin sliced and cut in half crosswise
BBQ Rub
BBQ Sauce

Method:
Set up smoker at 250 degrees F. Add apple wood chunks for smoke.

Use toothpicks to wrap half of a bacon strip around each meatball.

Dust all the bacon-wrapped meatballs with the BBQ Rub.

Place all the meatballs on the smoker and cook for 1 hour.

The meatballs are done when the bacon is cooked.

Put the meatballs in a foil pan and brush sauce over them. Serve immediately. Read More