Super easy recipe and delicious! This takes about 15 minutes of prep, but recommend letting the meatballs chill in the refrigerator for roughly an hour to help keep them together.
What you’ll need: Makes about 12 meatballs.
– 1 pound ground meat
– 1 pound italian sausage
– 2 eggs
– Savory seasoning (I used Sasquatch BBQ Erubtion)
– Garlic (2 cloves)
– 1/2 pound of bacon
– Mozzarella balls
Combine both meats, the two eggs along with a heavy dose of seasoning and the garlic and mix well, but do not overmix. Form into about 2″ balls, or slightly bigger than a golf ball size balls. Once the balls have been formed, grab a mozzarella ball and push into the center and cover the mozzarella completely.
Once the balls have been stuffed and rolled – now you can wrap in bacon! I cut bacon slices into halves and wrapped putting the seam on the bottom to hold into place. Top with your favorite seasoning, I topped once more with Erubtion as well as Derek Wolf Garlic & Herb rub for extra flavor. Set into the refrigerator uncovered for roughly an hour.
Turn your smoker onto smoke with the lid open for 5 minutes then add the meatballs directly onto the grills for 30 minutes on smoke. After the first 30 minutes, turn the smoker to 300 and cook for another 30-45 minutes until the internal temperature (of the meat) is 160.
Pull off the smoker and enjoy!