When it's my turn to make the appetizers, everyone wants my spicy smoked meatballs. They love 'em. And I have to admit...they are pretty darned good, even if I do say so myself!
What's unique about this recipe and these meatballs is that the meat is cured before the meatballs are smoked. That changes flavor and texture, making them more like little cured sausage balls than regular meatballs.
This recipe makes enough to roll out about 2 dozen meatball appetizers.
Add After Meat is Cured:
Combine the ground beef, pork sausage, Johnny's and Morton Tender Quick. Mix thoroughly. Place in a sealed food storage container and refrigerate overnight. Mix again, and refrigerate for a second night.
Add the remaining ingredients to the cured meat and mix well. Form into balls, about ping pong ball size. Smoke at a low temperature, at 190-200 degrees with hickory for two hours, or until internal temperature reaches 160 degrees Fahrenheit. Serve immediately with a sweet dipping sauce.
This simple sauce fools you, as it tastes nothing like the two ingredients it's made of. I learned of this sauce at a party my friend Bulldog threw many years ago.
The sauce was used to drown little
cocktail sausages as they warmed in a crockpot. And it's great for
dipping your smoked meatballs too. Here's the recipe.
Pour ketchup and jelly into a saucepan. Gradually warm over medium heat, stirring until jelly melts and combines with ketchup.