Smoked Meatballs

Directions

1. 1

   In a large mixing bowl, combine the ground chuck and ground pork. Add the eggs, breadcrumbs, half-and-half, Worcestershire sauce, garlic paste, Essentials Blend, and Outlaw Barbecue Seasoning. Mix just until evenly incorporated, being careful not to overwork the meat.

2. 2

   Divide the mixture into approximately 2-ounce portions. Press a well into the center of each portion, place a cube of mozzarella inside, and seal the meat completely around the cheese so it is fully enclosed. Arrange the stuffed meatballs on a wire rack set over a sheet pan.

3. 3

   Lightly coat the exterior of each meatball with additional Outlaw Barbecue Seasoning.

4. 4

   Preheat the pellet grill to 250°F. Place the rack of meatballs on the upper grill rack or in an indirect heat zone. Cook for 20–25 minutes, or until the internal temperature reaches 160–165°F.

5. 5

   Brush each meatball lightly with barbecue sauce and return them to the grill for 5–10 minutes, until the sauce is set and lightly caramelized.

6. 6

   Remove the meatballs from the grill and let them rest for 5 minutes before serving. Serve whole or sliced to reveal the melted mozzarella center.