Oct 06 2016
A simple supper for tonight, simple to fix and fun cooking
out on a nice 80 deg. fall day. I did this on my Traeger pellet smoker and
Weber gas grill and cooked the pasta inside.
I got a pound of pork sausage from my butcher, added a Tbs.
of Penzey’s Italian sausage mix and in the fridge for an hour. I then added an
egg and 1/3 cup of Panko bread crumbs then in the fridge another hour. I then
made the meatballs about a Tbs. each and ended up with 20; they went in the
fridge about 2 hours until ready to smoke.
I smoked the meatballs at 195 deg. on my Traeger for an
hour. 45 minute sin I heated a CI skillet on my Weber gas grill and browned the
meatballs for 10 minutes stirring once. I added a jar of Newman’s Own fire
roasted tomato and garlic sauce. I let it heat for 5 minutes then transferred
to the pellet grill set at 200 to simmer while I cooked the pasta and toasted
some garlic bread.
I had some nice crusty bread with some gorgonzola chive
butter, a little dried garlic and some Penzey’s sandwich sprinkle I toasted
under the broiler.
The wife and I both thought it was pretty good. We both had
a simple Romaine salad on the side. I know some homemade sauce might have been
better but I am getting older and shortcuts are getting to be welcome in my
kitchen! At least I made up the meatballs myself!
Meatballs made up
Smoked an hour
Browning on the grill
Sauce added
My salad
My supper
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