Ingredients

The following ingredients have 4 Servings
  • 1 lb ground pork
  • 1/2 cup freshly grated parmesan cheese
  • 3/4 cup plain panko breadcrumbs
  • 2 large eggs (lightly beaten)
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 1 tsp Italian seasoning
  • 1 batch Marinara (assembled but not cooked (*see Notes))

Instruction

  • In a bowl using your hands, loosely combine the pork, parmesan, panko, eggs, salt, pepper, and Italian seasoning. Form into 2-inch balls (yields ~22 meatballs).
  • Place the meatballs on a small grill grate or rack that fit/sits atop the Dutch oven with the marinara sauce.
  • Prepare electric smoker or Big Green Egg to smoke at 250°F-275°F. In a Big Green Egg, this is with the grill grate on top of the platesetter inserted with the legs up.
  • Add the dry hickory wood to the smoker. (*see Notes)
  • Place the Dutch oven with the marinara on the grill grate. Place the rack with the meatballs on the Dutch oven.
  • Smoke 30-40 minutes until the internal meatball temperature reaches 145°F-150°F.
  • Use tongs to transfer the meatballs into the marinara. Cook an hour (still at 250°F-275°F) to combine flavors and thicken the sauce.
  • Serve smoked meatballs marinara over pasta or in a sub roll. Top with fresh parsley and parmesan cheese if desired.