Penned by Someone I Don’t Know
Thursday 16 January 2014 - Filed under Recipes
I received this cool recipe, and plan to make it in the oven. My guess is, it was from a customer like me, because I had to edit it for homophones and punctuation. What the heck?
It’s almost SUPER BOWL time! Know what that means? Time to pull out the smoker and grill and fire up some GREAT snacks…Oh wait. We already do that 356 days a year.
We like food that tastes GOOD. We also love to grill. Sure apples taste good too but apples wrapped in bacon taste better, know what I’m saying?
That is why we not only added bacon to these typical Italian meatballs, but cheddar too. And then for sake of oh why the heck not, we threw them on the smoker.
If you are going to do it, do it up right! Check out this recipe:
Smoked Bacon, Beef and Cheddar Meatballs
Makes about 75
- 2 pounds ground chuck
- 1 pound diced bacon
- 8 oz sharp cheddar grated (I gave it a whirl in the food processor.)
- 1 cup of breadcrumbs
- 1/2 cup beer
- 2 to 3 eggs (small eggs use 3 large eggs use 2)
- 1 onion minced
- 1 tablespoon minced garlic (fresh or dried)
- 2 tablespoons crushed dried parsley
- 1.5 tablespoons salt
- 1/2 tablespoons pepper
Recipe Instructions:
- The steps to success here are, oh so so so hard.
- Combine everything let sit for 20-30 minutes.
- Roll into 1.5-inch balls.
- Place meatballs on a cooling rack on a baking pan and smoke at 250° for about 2-3 hours. (160° internal is your end goal.)
- Or bake in a 325° oven for 30-45 min or until 160° internal.
Eat as many as you can before you serve them as they tend to go faster then these next few months will. (yeah I went there.) They freeze well.
Enjoy!
Your friends at The Great American Spice Co.
Products Used In This Recipe For Purchase from The Great North American Spice Company: minced garlic and parsley
2014-01-16 » Marilyn Brandt Smith