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Appetizers, Smoker | |
| Meatballs (makes 18 large 30 small) 1 lb ground beef (ground chuck) 1/2 cup of bread crumbs (non flavored) 4 eggs 1/2 cup of milk 3/4 cup of grated Romano cheese Onion (about 1/2 cup) Peeled garlic cloves (about 1/4 cup or 6-8 cloves) 1/4 cup of parsley leaves (packed in measuring cup) 1/4 cup basil (packed in measuring cup) Finely diced Jalapeno for spice Bacon slices Wild Willies Rub BBQ Sauce | |
| If food processor, rough chop the onion, add the garlic and pulse. Remove the mixture into a large bowl, add the parsley and basil leaves to the food processor and pulse. Add parsley/basil to onion mixture. Add the remaining ingredients and gently combine. If mixture is too wet add more breadcrumbs. Form the meatballs roughly ping pong ball size. Refrigerate at least overnight. Wrap circumference of the meatball in a slice of bacon and hold in place with a toothpick (you only need enough bacon to overlap (1/2 slice or so)). Sprinkle well with dry rub, lightly coating all over. Smoke at 250 until bacon is crispy (about 60 minutes) Remove and dip in barbeque sauce (if you use a thick sauce, dilute with water) Place back in smoker (20-30 minutes or so) | |
Excellent | |
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