Pellet Smoker Cooking: Italian Meatballs and Cheesy Pull Bread

Friday was a big cook day for me. I was up at 1:00 am and got an 8 ¼ lb. pork butt on to smoke. I decided to have Italian meatballs and spaghetti along with some cheesy pull bread for supper.

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