Cheesy Smoked Meatballs

700g    Beef Mince

1/3 cup            Bread Crumbs

1/2 cup            Grated Parmesan Cheese

1/2 cup            Grated Cheese (Edam, Tasty or Colby)

1                      Large Onion – finely chopped

1                      Capsicum – finely chopped OR

3                      Chillis/Jalapeno

1/3 cup            Plain Yoghurt

1                      Egg (large)

3 T                   Worchestershire Sauce

1/2 cup            BBQ Sauce

1/3 tsp             Salt and Pepper

1/4 tsp Garlic Powder, Paprika, Thyme, Dry Mustard, Cayenne pepper (optional)

1 tsp    Brown Sugar

 

Small Cubes of cheese (smoked or tasty) for inside meatballs

Extra BBQ Sauce for brushing meatballs if required

 

Combine all ingredients in a bowl. Roll small 3cm balls with your hands and press a cube of cheese into the centre, re-shape and place on a rack (using the Bradley Magic Mats on the racks will stop the meatballs sticking).

 

Prepare your Smoker and load with bisquettes (Hickory, Mesquite, Pacific or Special Blend work well with this recipe, or use your favourite) and set to 225F (107C), don’t forget to fill your water bowl.

 

Slide your trays of meatballs into place in your smoker and smoke/cook for about 1 to1 1/2 hours (check the internal temperature of the meatballs are at 71C, or break one apart to check if they’re cooked), aim to maintain the smoker temperature to around the 225F.  Brush with BBQ Sauce after 30-40 minutes, allowing the sauce to glaze over by the time they’re done.

 

Serve on a plate with toothpicks, in bread rolls or wrap in a cos lettuce leaf for a healthy fresh gluten free option