Smoked Meatballs add that special touch to any pasta dish.
Meatball Ingredients: 1 lb (88/12%) Hamburger, 2 eggs, Ragu Pizza Sauce, Italian Bread Crumbs, Red Onions, Garlic & Seasoning Salt, Garlic Powder, Onion Powder, Pepper, dried Parsley, and Oregano.
Mixed all ingredients and formed Meatballs. I used 2 TBSP of meat mixture per ball. Using a scoop, scale, or any other device aids in forming same sized meatballs and insures they will cook evenly. Refrigerated Meatballs for 5 hours.
Basic Pasta Dough recipe consisting of 2 cups flour, 2 eggs, Salt, and 2-3 TBSP water. Used my new NorPro Pasta Machine to make fresh Fettuccine & Tagliolini noodles. Not having a pasta drying rack yet I improvised and used hangers for the drying process.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225ºF using Hickory wood BBQ pellets. Smoked the Meatballs at 225ºF for 2 hours until the Internal Temperature reached 160ºF. Meatballs had a wonderful smoke flavor and a hint of a smoke ring.
The Money $Shot$ … Smoked Meatballs, Fresh Fettuccine & Tagliolini Pasta topped with a dash of Mushroom Marinara Sauce …
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