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Rosemary-Smoked Meatballs | Kita Roberts GirlCarnivore.com
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Rosemary-Smoked Meatballs

Rosemary smoked meatballs pack serious savory and smoky flavors into a very bold flavored meatball, also enhanced by using spiced Italian sausage
Course Main Course
Cuisine American, Italian
Prep Time 4 hours 15 minutes
Cook Time 1 hour 15 minutes
Servings 4

Equipment

  • mixing bowl
  • smoker grill

Ingredients

  • 8 rosemary fresh sprigs
  • 1 egg lightly beaten
  • ½ cup bread crumbs Seasoned or plain
  • ¼ cup Parmesan cheese grated
  • ¼ cup parsley fresh snipped
  • ¼ cup milk
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 lbs ground beef Lean works well
  • 12 oz Italian sausage spicy or mild according to taste
  • 4 cups water
  • 8 cloves garlic unpeeled, crushed

for the Rosemary Mac and Cheese

  • 6 oz pasta
  • salt and pepper to taste
  • 2 cups milk
  • 1 rosemary stalk plus1 tbs chopped rosemary
  • ½ cups Velveeta cheese diced
  • 4 oz creamy chevre
  • 2 oz Parmesan cheese grated
  • 2 oz fontina cheese grated

Instructions

  • Combine the rosemary sprigs in a bowl with just enough water to cover. Let sit for 2 hours.
  • Combine the egg, bread crumbs, Parmesan cheese, parsley, milk, Italian seasoning, salt, and pepper min a large bowl.
  • With your hands, stir in the ground beef and sausage. Mix well to combine. Shape into 16 meatballs.
  • Cover and chill for at least 2 hours.
  • When ready to cook, toss the rosemary sprigs with wood chunks in your smoker and preheat. Add water to a drip pan with the crushed garlic according to manufacturers directions.
  • Cook meatballs for 1 and a half hours or until internal temperature reaches 160 degrees F.
  • Meanwhile, boil the pasta and drain in salted water for al dente noodles per the instructions on the box.
  • Heat the milk in a large sauce pan with the rosemary stalk over medium heat. Add the Velveeta and stir gently to melt.
  • Remove the rosemary after 7 to 10 minutes, when the Velveeta is melted through. Stir in the remaining chevre, Parmesan, and fontina until melted.
  • Add the chopped rosemary and allow to thicken 5 to 8 minutes over a low simmer. Season with pepper and pour over prepared pasta. Toss to coat.
  • Serve rosemary-smoked meatballs over creamy rosemary mac and cheese for extra umph!

Notes

Meatballs :: BHG Special Interest Magazine Grilling 2013