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Stuffed Smoked Meatballs II
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RollinontheRvr
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Location: Portland, Oregon

PostPosted: Tue Mar 22 11 9:36 am    Post subject: Reply with quote

I have a camping/fishing trip coming up in June on the coast so I am going to take this recipe and put it use for the group dinner I am responsible for. Thanks for the idea, I am sure it will go over very well. Kudos to you Sir.
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MacEggs
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PostPosted: Wed Mar 23 11 3:20 am    Post subject: Reply with quote

I missed this thread when originally posted (Caribbean vac.). jeepdad, I think I bookmark everything you do now, 'cause it's all looks so good!! Sharing your recipes is very solid indeed. Thank you.
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RichardSATX
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Joined: 23 Mar 2011
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Location: San Antonio, Texas

PostPosted: Wed Mar 23 11 8:16 am    Post subject: Reply with quote

This is my first post here. Just found the site. I have to say that this recipe looks incredible!! I'm having the kids and grandkids over in 2 weeks and want to make this for them!! With the listed recipe, how many does it usually feed?
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Mr Tony's BBQ
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PostPosted: Wed Mar 23 11 8:23 am    Post subject: Reply with quote

I cant imagine how them meatballs lasted a month in the freezer Dan - they look great, as does everything - AS ALWAYS!
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RLane22
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PostPosted: Wed Mar 23 11 10:45 pm    Post subject: Reply with quote

Thanks for sharing this is a must try. I will have to add it to my JeepDad Cookbook collection. Great Job Dan.

RL
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Mar 24 11 4:04 am    Post subject: Reply with quote

RichardSATX wrote:
This is my first post here. Just found the site. I have to say that this recipe looks incredible!! I'm having the kids and grandkids over in 2 weeks and want to make this for them!! With the listed recipe, how many does it usually feed?


Thanks for the kind words Guys.

Richard the recipe makes about 14 meatballs which fed my family of 6 easily with leftovers.

--jeepdad
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Thu Mar 24 11 4:06 am    Post subject: Reply with quote

jeepdad wrote:
RichardSATX wrote:
This is my first post here. Just found the site. I have to say that this recipe looks incredible!! I'm having the kids and grandkids over in 2 weeks and want to make this for them!! With the listed recipe, how many does it usually feed?


Thanks for the kind words Guys.

Richard the recipe makes about 14 meatballs which fed my family of 6 easily with leftovers.

--jeepdad


Dans bigger than the Green Giant ........... so there is lots of eating there. Laughing
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Mar 24 11 4:10 am    Post subject: Reply with quote

Canadian Bacon wrote:
jeepdad wrote:
RichardSATX wrote:
This is my first post here. Just found the site. I have to say that this recipe looks incredible!! I'm having the kids and grandkids over in 2 weeks and want to make this for them!! With the listed recipe, how many does it usually feed?


Thanks for the kind words Guys.

Richard the recipe makes about 14 meatballs which fed my family of 6 easily with leftovers.

--jeepdad


Dans bigger than the Green Giant ........... so there is lots of eating there. Laughing


HO HO HO CB! Very Happy Very Happy Very Happy
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Tony
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PostPosted: Thu Mar 24 11 4:32 am    Post subject: Reply with quote

Canadian Bacon wrote:
jeepdad wrote:
RichardSATX wrote:
This is my first post here. Just found the site. I have to say that this recipe looks incredible!! I'm having the kids and grandkids over in 2 weeks and want to make this for them!! With the listed recipe, how many does it usually feed?


Thanks for the kind words Guys.

Richard the recipe makes about 14 meatballs which fed my family of 6 easily with leftovers.

--jeepdad


Dans bigger than the Green Giant ........... so there is lots of eating there. Laughing



...And With a Hellova Lot more Culinary Skills,To Boot!!! Cool

I must have viewed the original post a half dozen times...

And I keep on Comin' Right Back! Shocked

Keep On Doin' What Ya'll are Doin' ,Dan! Wink

Best Regards,

Tony Very Happy
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patruns
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Joined: 03 Mar 2010
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PostPosted: Thu Mar 24 11 11:31 pm    Post subject: Reply with quote

WTF Dan? OH MY GOD! I just got to have them now! Just some of the bread, a ton of the meatballs and a good beer and I would be in porky/beefy heaven!
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zukidave
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Joined: 11 Aug 2010
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Location: Austin TX.

PostPosted: Fri Mar 25 11 8:38 am    Post subject: Reply with quote

I know what I'm doin next. Very Happy Very Happy Very Happy

Was asked to do a brisket for a baby shower
here at the house Sunday so
since the smoker'll be going I fixxin me
some meat ball's.
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RichardSATX
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Location: San Antonio, Texas

PostPosted: Fri Mar 25 11 10:02 am    Post subject: Reply with quote

Thanks for the info Jeepdad!! I will have 7 adults and 4 grandkids so now I know how much to make! I will do some test runs first that will ruin my diet before the big day!! I have a Doc for a wife, so between her and my primary doc, I have my hands full! Laughing
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Smokin Pigs Ash BBQ
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PostPosted: Tue Mar 29 11 12:45 am    Post subject: Reply with quote

Looks fantastic! Thanks for Ideas for this weekend
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Griffin
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Joined: 03 Nov 2006
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PostPosted: Mon May 13 13 10:59 pm    Post subject: Reply with quote

Hate to bring up an old thread, but I was thinking about doing these tonight (they've been on my list for awhile). When I looked at it, some of the measurements are gone now. Replaced by squares instead of numbers. Jeepdad can you help me out here? Thanks.
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Wed May 15 13 8:08 pm    Post subject: Reply with quote

Griff, sorry bro just saw this. When I get home this afternoon I will post the recipe. Thanks

--Dan
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ICDEDTURKES
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Joined: 23 Jun 2011
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PostPosted: Wed May 15 13 8:49 pm    Post subject: Reply with quote

OMG Bookmarked Shocked My girlfriends favorite thing on the smoker is meatloaf, but these look to take the cake.

I am not putting something that scrumptious looking in sauce...
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Mikeydidit
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Joined: 27 Sep 2011
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PostPosted: Wed May 15 13 9:31 pm    Post subject: Its your fault Reply with quote

Damn I gained 5 lbs. just reading this.. Very Happy

Thanks for sharing. I have got to give those smoked meat balls a try now.
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Griffin
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Joined: 03 Nov 2006
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Location: Dallas, Texas

PostPosted: Wed May 15 13 11:16 pm    Post subject: Reply with quote

jeepdad wrote:
Griff, sorry bro just saw this. When I get home this afternoon I will post the recipe. Thanks

--Dan


No worries, I was able to find a recipe online after reading this post (and maybe another) that clued me in that you were using the recipe from America's Test Kitchen. Originally I had wanted to use some ground venison with my beef, took it out to defrost only to find out later that it was vesnison breakfast sausage (a buddy gave it to me, didn't label it correctly). I really wanted to smoke the meatballs, but since I've been on a diet for 6 weeks and we haven't had pasta in that whole time, the Mrs. was afraid the smoke would screw it up. Next time I will smoke them regardless of what she says. Thanks for posting the recipe up here originally. Turned out wonderful (even if not smoked), thanks again.


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jeepdad
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PostPosted: Thu May 16 13 8:04 pm    Post subject: Reply with quote

Mozzarella Stuffed Smoked Meatballs

2 slices quality white sandwich bread, crust removed and bread torn into small pieces
½ cup buttermilk (see note)
¾ pound 85 percent lean ground beef
¼ pound ground pork
¼ cup grated Parmesan cheese
2 Tablespoons minced fresh parsley leaves
1 large egg yolk
1 medium garlic clove, minced or passed through a garlic press (about 1 teaspoon) ¾ teaspoon table salt
1/8 teaspoon ground black pepper

Mash the bread and buttermilk to a smooth paste in a large bowl. Let stand 10 minutes.

Add the beef, pork, cheese, parsley, egg yolk, garlic, salt, and pepper to the mashed bread; stir gently until uniform. Gently form into 1 ½-inch round meatballs (about 14 meatballs). When forming the meatballs use a light touch; if you compact the meatballs too much, they can become dense and hard. Stuff the center of the meatball with a cube of mozzarella and form around it.

Smoke meatballs with several small pieces of Hickory at 225-250 for 1-2 hours depending on size.

Notes: The shaped meatballs can be covered with plastic wrap and refrigerated for several hours ahead of serving time.

*If you don’t have buttermilk, you can substitute 6 tablespoons of plain yogurt thinned with 2 tablespoons of milk.

*If you prefer baking the meatballs make at 350 for about an hour.


Meg’s Spaghetti Sauce

Put some olive oil in pan. Sauté garlic (however much you want) over low to medium heat for a couple minutes I added crushed red pepper flakes at this point too.

Then add:
28 oz can Crushed Tomatoes
1 can Diced Tomatoes
1 can Tomatoes Sauce
1 Can Tomato Paste (we have these in the garage)

Then add spices: I measure this by pouring into my palm a little more than quarter sized in center of my palm for each spice.

Oregano
Basil
Italian Seasoning
I also added a smidge of rosemary

Also add a couple tablespoons of sugar and some salt (1-2 teaspoons)

Let simmer until ready to serve.

Focaccia Bread

1 11/4 c. warm water
1 pkg. yeast
3 ½ c. flour
1 t. salt
1/3 c. olive oil

Dissolve yeast in warm water. Add other ingredients and mix until you have a firm dough. Knead a few times. Set aside and let it rise and hour and a half. Roll it out and put on a cookie sheet, then let it rise again for 30-45 minutes. Make dimples in the dough with your fingers or fork. Pour topping on and bake at 400 for 15-20 minutes.

Topping:
5 T. olive oil
¾ t. oregano
1 ½ t. rosemary
1 ½ t. fresh minced garlic (more is also good…can you ever have too much garlic?) Saute oil, oregano and rosemary over medium heat about 5 minutes while dough is rising. Turn off heat and add garlic. Let it sit until you are ready to bake the focaccia.[/quote]
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Griffin
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PostPosted: Thu May 16 13 10:16 pm    Post subject: Reply with quote

Yep, that's the one I tried. Good stuff.
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