Smoked Meatballs with Porker

You could pan-fry 'em. You could bake 'em. But when you smoke your meatballs, you enter another flavor dimension. These juicy little spheres of BBQ greatness soak up all the smoky goodness while Porker delivers the backbone of flavor. Great on their own, even better when dipped in something saucy.

Servings: 4 (about 12 meatballs)
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

• 1 pound ground beef, or pork, or if you're feeling indecisive, do half of each
• ¼ cup breadcrumbs
• 1 egg
• 2 tablespoons Porker Rub

Instructions

1. Fire up your smoker to 250°F.
2. In a bowl, mix meat, breadcrumbs, egg, and Porker. Don’t overthink it—just mix until combined.
3. Roll into 1½-inch meatballs. Keep ‘em uniform for even cooking.
4. Place meatballs on a wire rack or directly on the smoker grate.
5. Smoke for 60 minutes until cooked through and lightly browned.

✅ Fat Man Tip

Want a crust? After smoking, sear those babies in a cast iron skillet for 2 minutes per side. Bonus if you hit them with BBQ sauce while they sizzle.