Warning! This barbecue meatball recipe may not be like any you've seen before. Once you've made this barbecue meatball recipe, you may never make barbecue meatballs any other way...
When you look at most barbecue meatball recipes, there's usually a crock-pot involved. As well as barbecue sauce, sometimes grape jelly and God forbid, frozen meatballs.
Frozen Italian meatballs in barbecue sauce?
I don't think so. I wasn't raised that way.
When I hear the word barbecue, I envision some kind of fire being involved.
So, I came up with an idea. Why not make barbecue meatballs in your...?
I know, crazy right?
I've been to lots of parties and potlucks, and more often than not, there's a crock-pot full of meatballs and something that resembles barbecue sauce.
They're not bad; they're okay but not great. I thought that by smoking the meatballs, they'd have a real barbecue flavor.
Turns out I was right.
Unlike traditional Italian meatballs, these have a little southwestern twist to them;
Instead of Parmesan cheese we use sharp cheddar cheese. We're going to swap out the parsley for cilantro and add some barbecue rub for a little sweet and spicy kick.
Add some real smoke flavor and you've got a tasty treat.
There are a few things to keep in mind when making meatballs;
Recipe Tip: You need to put your meatballs into a baking pan that is deep enough to hold them while allowing you to cover them with aluminum foil. I like to use disposable aluminum pans that are about 2 1/2 inches deep.
Cleaning pans that have been in your smoker can be a pain. There's no cleanup with disposable pans; just toss them out when you're done.
This recipe makes about 40 meatballs so you'll need one large rectangular baking pan or 2 small square pans.
Important Safety Tip: Remember to support the bottom of disposable aluminum pans. They're a little flimsy and can fold on you causing serious burns and the loss of perfectly good barbecue.
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