Applewood-smoked beef & pork meatballs, sticky BBQ glaze
| Prep | Cook | Temp | Yield |
|---|---|---|---|
| 25-30 min | 60-75 min | 120-135°C | ~30-36 meatballs |
Ingredients
- 900g ground beef (80/20)
- 225g ground pork (optional, adds richness)
- 100g breadcrumbs (panko or regular)
- 2 large eggs
- 75g finely diced onion
- 3 cloves garlic, minced
- 60ml milk
- 30g mild BBQ rub (paprika, garlic powder, onion powder, black pepper, salt)
- 5ml Worcestershire sauce
- Salt and pepper, to taste
— Glaze —
- 375ml BBQ sauce
- 55g brown sugar
- 15ml apple cider vinegar
- 5ml hot sauce (optional)
Setting Up the Smoker
- Minion method: fill the charcoal ring ~2/3 with unlit briquettes/lump, top with a chimney of lit coals for a long, steady burn.
- Fill the water pan to stabilize temps and keep the meatballs moist through the longer cook.
- Add 3-4 fist-sized chunks of applewood or cherry directly on the unlit coals so they catch gradually.
- Target 120-135°C at the grate — gentler than the pig shots, since these are thicker and need longer, even heat to cook through without drying out.
- Place meatballs on a wire rack or perforated grill mat so smoke reaches all sides. Rotate the rack halfway through if using both grates.
Method
- Soak breadcrumbs in milk for 5 minutes. Add beef, pork, egg, onion, garlic, rub, Worcestershire, salt and pepper. Mix gently by hand until just combined — don't overwork it.
- Roll into golf ball-sized meatballs (about 40-55g each). Place on a wire rack or perforated grill mat.
- Smoke at 120-135°C for 60-75 minutes, until internal temp hits 68-71°C.
- Meanwhile, warm the BBQ sauce, brown sugar, and vinegar together until glossy and the sugar dissolves.
- In the last 15-20 minutes, brush the meatballs generously with the glaze, letting it tack up and caramelize.
- Add a second coat of glaze in the last 5 minutes for a sticky finish.
- Pull at 71°C internal, rest 5 minutes, and serve with extra glaze on the side or toothpicks for a party platter.
Tip: don't overmix the meat — it makes the meatballs dense. A wire rack or perforated mat lets smoke reach the bottoms too.
Running this alongside a batch of Pig Shots? Aim the smoker at ~135–140°C overall — meatballs on the top grate (cooler), pig shots on the bottom (hotter, to render the bacon) — and both land in their proper range at the same time.
Timings
Work backwards from your serving time using the intervals below.
| Before ready time | Do this |
|---|---|
| 115 min before | Light the smoker (Minion method), add wood chunks, fill water pan |
| 105 min before | Mix and roll the meatballs |
| 75 min before | Smoker should be at 120-135°C — place meatballs on the grate |
| 22 min before | First coat of BBQ glaze |
| 10 min before | Second coat of BBQ glaze |
| 5 min before | Pull off the smoker (internal 71°C), let rest briefly |
| Ready | Serve |