Recipe #1
- 5lb ground beef, 2lb pork sausage
- 6 eggs
- 2 garlic bulbs
- 2 onions
- 1 cub bread crumbs
- 2 tbl spoon onion powder
- 2 tbl spoon garlic powder
- 3 tbl spoon rub
- 1 tsp dry basil
- 2 tbl spoon italian seasoning
Smoke at 225 for 2 hours (or until internal temp is 160)
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Recipe #2
- 1lb ground beef
- 1 cup breadcrumbs
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp worcestshire
- 4 cloves crushed garlic
- 1 small/medium pureed onion
- 1 tsp chili powder
- 1 tsp ground black pepper
- 1.5 tsp kosher salt
- 2 eggs
Meatballs smoked at 225 for 1 hour, crank to 300 for 30 minutes, drain fat, add sauce, back down to 250 another 30 minutes. Smoked in the tray as these are soft meatloaf style meatballs and you need to be gentle with them
