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Bravo Bravo Que Glazed Meatballs

from Smoke On Wheels Pitmaster Andy Groneman

A Kansas City BBQ twist on a classic Italian staple, brought to us by Pitmaster Andy Groneman

Ingredients

  • 2 1/2 lbs Ground pork
  • 1/2 lb Bacon
  • 10 Sweet Cherry Peppers
  • 3 TBS Hot Chili Pepper Juice
  • 2 TBS Smoke on Wheels Pork Marinade
  • 1 lb bread, broken into small pieces (the drier, the better)
  • 4 eggs
  • 3 tbsp Plowboys Yardbird Rub
  • 1 jar BRAVO BRAVO QUE KC Smoke

Instructions

Break up pork.

Place in a large mixing bowl.

Cut up 1/2 pound of bacon, place in food processor.

Combine the cherry peppers, chili pepper juice, marinade, eggs, bread, and BBQ rub into the food processor w/ bacon. Mix well.

Mix the ingredients from food processor into the ground pork.

Once the pork is fully mixed, roll out the meatballs and place them in a pan and refrigerate until firm.

Preheat your cooker to 350°.

Cook the meatballs over indirect heat for 20 minutes or until the internal temperature is 170°.

Put into foil pan and brush liberally with sauce, and place pan into cooker for 5-10 minutes to set the sauce.

Grab a toothpick and enjoy.

 

For another recipe using the Veterans Community Project Bravo Bravo Que, try this classic baked beans recipe!

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