For the meatballs I used a lb. of ground sirloin and a lb. of Bob Evans Italian sausage. I chopped a ¼ of a red and ¼ green pepper, two slices of onion chopped, and a garlic clove minced. I mixed in an egg, a ¼ cup of ketchup and 1/3 cup of Italian seasoned bread crumbs. That’s pretty basic and you could add seasoning if you want.
After I made enough meatballs I had about a pound left so I formed it into a mini meatloaf I could take to my Mother. At 3:00pm I pulled the pork butt off and in the oven to rest before pulling. At 3:30 I put the meatballs and meatloaf on smoke for one hour, then went in and pulled the pork. The pork went in a covered bowl and in the fridge.
At 4:30 I went to 225 deg for a half hour and then pulled the meatballs. I went to 300 deg to finish the meatloaf to 160 deg. IT. The frogmat worked good for the meat, came off nice & clean.
I browned the meatballs in a little olive oil then added a jar of Clasico tomato & basil spaghetti sauce. While it was simmering I made the cheesy pull bread. It all tasted pretty good.
Meatball ingredients
Onions peppers and garlic
Meatballs after smoking
Mini meatloaf
Meatballs and sauce simmering
Bread ready to bake
Breads done
My Plate
Smokin Don
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