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Stuffed Smoked Meatballs II
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Tue Feb 22 11 7:30 am    Post subject: Stuffed Smoked Meatballs II Reply with quote

Last night my Honey said “can we have those smoked meatballs again tomorrow for dinner?” I had the day off today so I made a boatload of meatballs to eat with the spaghetti tonight and to try freezing some for another time.


Stuff.


Bread and buttermilk soaking before turning to a paste.


Ground beef and ground pork mixed with parmesan cheese added


Chopping up the fresh parsley.


Parsley added.


Egg yokes added.


Fresh garlic added.


Buttermilk paste added.


A little salt and pepper added then mixed all together.


The mozzarella cheese cubed ready to be stuffed into the meatballs.


Meatballs done!


Man they smell so good just like this.


On the smoker.



While the meatballs are smoking I am making the sauce…it’s my Honey’s recipe.




Sauté some fresh garlic in olive oil.


Mix the wet ingredients and stir well then add the dry stuff and mix well.


Then add to the garlic.


Added some more red pepper flakes!


Just let it simmer until I am ready to serve.


Pulled the focaccia dough out of the fridge my Honey made and rolled it out.


Let it sit for an hour to rise.


One hour into the smoke.




Focaccia ready for the topping.


Focaccia topping warming up.


Once off the heat add the fresh garlic.


Pour over the focaccia and put her in the oven.


Need to get the spaghetti going!


Sauce is smelling right!


Done and resting!
























Cute little smokering! Very Happy It was some good eatin man oh man.

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.
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smokin'gal
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PostPosted: Tue Feb 22 11 7:36 am    Post subject: Reply with quote

Looking good Jeepdad. Little buggers are addictive, aren't they? You should try some in a nice meatball grinder with plenty of cheese and marinara sauce.
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italian skewer
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PostPosted: Tue Feb 22 11 7:58 am    Post subject: Reply with quote

jeepdad interesting meatball with the stuffed mozzarella. Looks fantastic when all plated up with its relatives. Thanks for posting the recipe. Great show with the pics. Very Happy Very Happy
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luckyduk
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PostPosted: Tue Feb 22 11 9:41 am    Post subject: Reply with quote

bookmarked.....awesome looking balls Smile
I love focaccia and cheese......damn I am hungry..

great job!!
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zski
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PostPosted: Tue Feb 22 11 10:16 am    Post subject: Reply with quote

Mighty fine looking meal you have there partner.
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BRBBQ
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PostPosted: Tue Feb 22 11 11:43 am    Post subject: Reply with quote

Thanks for all the Pics, it all looks real good
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joshsheff1
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Joined: 21 Jan 2010
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PostPosted: Tue Feb 22 11 11:48 am    Post subject: Reply with quote

You're killing me! I want some of those meatballs!
+1 on the bookmark Smile
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Awning Guy
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PostPosted: Tue Feb 22 11 11:58 am    Post subject: Reply with quote

You're like a iron chef with OCD. great work. thanks for the attention to detail and awesome food.
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killswitch505
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PostPosted: Tue Feb 22 11 12:20 pm    Post subject: Reply with quote

DAN you gotta stop your killin me man Very Happy
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KulinaryKila
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PostPosted: Tue Feb 22 11 12:31 pm    Post subject: Reply with quote

I love it, I need to try that someday!!!!!
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Beertooth
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Joined: 03 Nov 2007
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PostPosted: Tue Feb 22 11 12:34 pm    Post subject: Reply with quote

Holy crap Dan! You read our friggen minds! Shocked

My wife & I were JUST talking today.

She said "You know what we need to make again? Spaghetti."

I said "Yeah, with smoked meatballs!"

I swear we did. Today.

This looks awesome man! And that focaccia? I have never heard of it, but it gave me flashbacks of my mom making homemade crackers or something.

Anyway this is bookmarked & we are going to make it next weekend. Making a shopping list now. Very Happy
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Geronimo
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PostPosted: Tue Feb 22 11 3:00 pm    Post subject: Reply with quote

WOW Dan!! This could NOT come at a better time (for me). Wink

I belong to a fraternal organization (odd fellows) and we plan to put on a spaghetti dinner for some of our members, families and 2 young men (HS boys) and their families we are sending through the UN Pilgrimage for Youth. (our lodge pays all expenses).

Anyway, I volunteered to cook the spaghetti this year and I am NOW going to use YOUR entire recipe (sauce, meatballs & bread)....I assume it's ok???

Thanks again Dan and "keep 'em coming!!"
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Tue Feb 22 11 7:18 pm    Post subject: Reply with quote

smokin'gal, yes, yes it is addicitve....and a grinder is a super idea, thanks!

Thanks italian skewer.

luckyduk Shocked Very Happy

zski..Thanks bro!

Thanks BRBBQ!

joshsheff1, let us know how it goes!

Awning Guy, Haaaaaaaaaaa!

Denny you gotta try'em Bro!

KulinaryKila, let us know when you do!

Beertooth, Funny Bro...there are hundreds of different focaccia recipes google it and find one you like!

Geronimo great! Please use anything I post! I quadrupled the recipe for the meatballs below. Let us know how it goes.
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Korbs
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PostPosted: Tue Feb 22 11 8:11 pm    Post subject: Reply with quote

Thanks Dan, I had frozen pizza last night. Mad
Once again you have given me something to try.

cheers,
Korbs
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KennyB07
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Joined: 29 Jul 2010
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PostPosted: Tue Feb 22 11 8:51 pm    Post subject: Reply with quote

WoW! All looks wonderful. Gonna have to give this a try. Thanks for posting.
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Canadian Bacon
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PostPosted: Tue Feb 22 11 9:40 pm    Post subject: Reply with quote

Very nice Dan,great looking batch of smoked meatballs,from the smoker and into the sauce,I can almost imagine how good those meatballs tasted.
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Tony
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PostPosted: Tue Feb 22 11 10:35 pm    Post subject: Reply with quote

"Mama-Mia...Dat's Some Spicy Meat-a-Balls!"

(Alka-Seltzer TV commercial from the '70's Wink )



Really, Dan...Just get a gun and shoot us...it's a LOT quicker! Laughing

Man, Emeril ain't got Nuthin on You,Dude! Cool

Did You mention what temp you ran the smoker at for the meatballs?
I've tried this before (at around 250'ish ) but the cheese ran out,so I never tried it again...After seein' this thread, I'm back in the game!

Hey, I'm Italian through and through-(actually Sicilian Wink ) and your
recipes,prep, and presentation hangs with the BEST of 'em Dan!

NEVER get tired of viewin' your stuff! Keep up the Fine work!

Best Regards,

Tony Very Happy
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Tue Feb 22 11 10:44 pm    Post subject: Reply with quote

Korbs, give it a try and let us know how it goes.

KennyB07, your very welcome!

CB, it is dang tasty!

Tony, Ha! thanks for the kind words! Yep buried in the receipe is
"Smoke meatballs with several small pieces of Hickory at 225-250 for 1-2 hours depending on size." I fill the water pan full when smoking these as well as smoke it on the lower side of 225 instead of the 250 range. And watch them after the 1.5 hour mark closely. Some of the cheese runs but a low percentage...but they are still good! I try to really close all the gaps when making the meatballs. Give it a go and let us know brotherman. All the best. --Dan
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Griffin
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PostPosted: Tue Feb 22 11 11:43 pm    Post subject: Reply with quote

Man, Jeepdad, those look amazing.

Do you just add the meatballs to the sauce and serve, or do you let them simmer in the sauce for a bit?

I have that same bowl with the blue around the edges, how funny.

BTW, as a fellow Jeep owner, love the name.
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Wed Feb 23 11 12:08 am    Post subject: Reply with quote

Griffin, I have done both -- let the meatballs simmer and have just added and served. No real difference. I did however notice a difference while eating leftovers when the meatballs and sauce have sat overnight and blended all those good flavors together...yum smokey goodness! Funny about the bowls others on here have said they have the same dishes. Yep, love my jeep and my kids! All the best.

--jeepdad


Last edited by jeepdad on Wed Feb 23 11 12:24 am; edited 1 time in total
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