Smoky Spicy Meatballs in BBQ Sauce
Make plenty of this recipe. After the meatballs are cooked, freeze them on a baking tray and then place in a plastic freezer bag. The meatballs will be individually frozen and can be used as needed for “party” meatballs, spaghetti, or sandwiches.
Preheat oven to 375°F.
Combine meat, bread crumbs, onion, garlic, cheese, red pepper flakes, 2 tablespoons barbecue sauce, and beaten eggs. Roll into 1-inch meatballs and place on a baking sheet. Bake for 45 to 60 minutes until well browned.
Combine 2 cups spicy barbecue sauce, liquid smoke, and chipotle pepper. Heat in a chafing dish and add meatballs and serve as an appetizer.
Cooking them with wood smoke gives these meatballs added character. Prepare an outdoor grill or smoker for indirect cooking. Place water-soaked wood chunks or chips directly on a charcoal fire. For a gas grill, place the wood in a metal box or place in a foil boat. Place meatballs on an aluminum tray and smoke over indirect heat at 225°F for about 1½ to 2 hours.
Makes about 4 dozen meatballs
2 pounds ground meat (venison, buffalo, bear, etc.)
½ cup seasoned bread crumbs
1 onion, finely chopped
2 cloves garlic, minced
1 cup Italian cheeses, shredded
½ teaspoon red pepper flakes
2 tablespoons barbecue sauce
2 eggs, beaten
2 cups spicy barbecue sauce
1 teaspoon liquid smoke
½ teaspoon ground chipotle pepper