Smoked Meatballs

• Ground beef – 1lb.
• Ground veal – 1 lb.
• Chopped Parsley
• ½ cup Breadcrumbs
• ¼ cup Mayonnaise
• Beef rub to taste (1 tbsp. or so for meatballs)
• Shredded mozzarella (1/2 cup)
• 2 eggs
• Jar of favorite red sauce
• 1 container ricotta
• Italian bread sliced
• Sliced basil
• Butter

• Royal Oak® Super Size
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cast Iron Skillet
• Baking Rack

1. Start smoker and get the heat to 275-300 degrees.

2. While the smoker is getting to temp, make meatballs by combining meat, eggs, bread crumbs, cheese, rub, and parsley.

3. Roll out into 2-3oz meatballs.

4. Put meatballs on the baking rack and place into the smoker.

5. Cook until an internal temp of 145, around 1 hour or so.

6. Light charcoal and heat to 500-600 degrees.

7. Put meatballs in a cast iron skillet with sauce, and place dollops of ricotta around the meatballs to melt as well. (This should take about 15-30 minutes.)

8. Combine butter and BBQ rub for a compound butter and put on bread.

9. Toast bread on the grill.

10. Take meatballs out and top with basil.

11. Use bread to dip into skillet or serve meatballs over pasta.