Smoked Meatballs with Porker

You could pan-fry 'em. You could bake 'em. 
But when you smoke your meatballs? You unlock another flavor dimension.

These juicy little spheres soak up all that smoky goodness while Porker lays down 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

• pound ground beef (use 80/20 or higher fat content. No dry balls!)
• ½ pound ground pork 
• 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.

🥣 Dipping Sauce Suggestion (makes ~¾ cup):

• ½ cup of your favorite BBQ sauce
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Optional: pinch of cayenne for heat

Mix it all together and warm it slightly before serving. Drizzle over the meatballs or serve on the side for dipping.

✅ 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 sauce while they sizzle.