how to make  smoked apple-sage meatballs

Versatile Delicious  Easy to make

why you will love smoked apple sage meatballs


- wash and grate the apple - grate the parmesan cheese - in a large bowl combine all the ingredients for the meatballs - mix well, but don't overmix - using your hands shape 1.5" meatballs, or 30 g - set them on baking sheet

Step by Step

- preheat your smoker to 225F - place the meatballs in the smoker - smoke until internal temperature is 160F - for crispy texture you can finish cooking them on a cast iron pan, to crisp up the outside - rest and serve garnished with fresh herbs, dipping sauce or over pasta

Step by Step

- use variety of meat with different fat content - don't overmix the ingredients; mix until just combined - add moisture, like egg, broth, sauce - season generously, teste the mixture before forming the meatballs - chill the mixture before forming the meatballs - shape uniform meatballs - use meat thermometer to check if they are done

top tips for making smoked apple sage meatballs

- over pasta - as sliders or in a sandwich - add them to a soup - serve as an appetizer with a dipping sauce - over mashed potatoes and gravy

How to best enjoy Smoked Apple Sage Meatballs