Chef's Kiss Smoked Meatballs

Cheese-stuffed, secret-seasoned, and ridiculously good.

I build the meatballs. My husband gets the smoker going and throws them on. Personally, I think I do the harder part... but who's keeping track? We make a pretty great team. I've smoked them plenty of times myself, I just don't love that part like he does. This isn't a strict rule recipe. It's just the idea.

What you'll need

1 pound breakfast sausage (we use our venison breakfast sausage when we have it, otherwise Jimmy Dean, usually Hot, but do whatever you want)
1 pound regular hamburger
A little onion powder and garlic powder
Tony Chachere's Original Creole Seasoning
1 egg
Breadcrumbs (I like Progresso Garlic & Herb)
Mozzarella, or whatever cheese you want, or skip it
The secret seasoning: Loot N' Booty BBQ Everything Rub. Chef's kiss.

How I make it

1
Mix up the sausage, hamburger, onion powder, garlic powder, Tony's, egg, and breadcrumbs.
2
Make your balls, however big you want your meatballs.
3
If you're using cheese, poke a little hole in each one, put some cheese in, and make sure you cover all that cheese back up.
4
Before they go in the smoker, put the secret seasoning on.
5
Smoke at 275°F for maybe about an hour. Want it faster? Do 350°F for about 30 minutes. It depends how much smoke flavor you want.
6
No smoker? You could throw them in the oven, probably 350°F for 45 minutes or so. That is not a kept promise, only a suggestion.
7
However you cook them, they're done when the inside hits 160°F.

Extra notes

Serve them over noodles, mashed potatoes, whatever sounds good. These things are so good.