The Best Way To Make Meatballs?
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- čas přidán 26. 07. 2024
- Have you ever smoked Meatballs? If the answer is ‘no’, then trust me, you have to give it a try. They are perfect for Meatball Sub Sandwiches, as I show in this video, and when you add in your favorite smoking wood it’s impossible not to fall in love with the results.
Meatball Ingredients
3 lb Ground Beef (80/20 is my choice)
1 egg
1 cup Bread Crumbs (may not use all)
2 tsp Kosher Salt
1 tsp Coarsely Ground Black Pepper
2 tsp Granulated Garlic
2 tsp Dried Basil
2 tsp Dried Oregano
½ tsp Chile Powder
1 tsp Crushed Dried Rosemary
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#cooking #grilling #meatballs - Jak na to + styl
Omg that looks so good
That is one awesome meatball sub! I like your idea of glazing the meatballs too. Lots of ways to customize these👍😊
Glad you like it :)
Wow, now that’s a delicious looking next-level meatball sandwich! Bon appetite Ry.
Oh man, that looks great. I'm about to make some tomorrow. You put the right amount of sauce, I always had bacon on my sub, and I never had it cross my mind to add prosciutto. I'm going to add it when I make it tomorrow. Thanks for the recipe...
There is so much right about what you did here. Vortex meatballs are up next on the BBQ list. Thank you for the video and ideas.
Oh man Ry, those came out SLAMMIN!!! 😋😋😋
I need to try that one Ry, looked top notch for sure. Making ribs on my weber today. Great video!
Enjoy those ribs!
That looked delicious!!
Hi Ry, I am doing these in the Weber tomorrow night. I know my hungry family will love these sandwiches. I have made both the meat balls and the baguettes tonight ready to go. Thanks for a great recipe!
Enjoy!
Excellent video as always! I've been doing meatballs smoking meatballs for years now it is the best way to achieve great flavor and eliminate all the fat and grease.
THAT is something I haven't run with the Vortex (last night bacon cheeseburger sliders) but will now. I have a hard time as well running a fuel restricted Vortex below 300F in a kettle. BTW, a cast iron version of your grill setup (not coated), IMHO works even better in the kettle, especially with higher heat. Thanks!
They look bloody tasty Ry! God job brother. All the best mate👍
Thanks! I was really happy with them :)
Hello again Ry. I have just done this Meatball recipe tonight on my Weber Kettle. I am 72 yo and have been cooking on my 1993 Weber Kettle for a very long time. I have cooked / Smoked / Grilled / Baked just about everything you can on a Kettle, but this Meatball recipe is right up there with the best of them. The taste of the Meatballs is fantastic even before you add any of the other ingredients, they also get a beautiful smoke ring. My grown up sons think this is one of the best dinners to come off the Weber Kettle. Putting the wrapped up Baguettes back in the Weber to warm the bread and melt the cheese is brilliant, as it keeps them warm and brings all the flavours together. Also, I did this tonight on the Slow and Sear with water in the bath and Grill temp at 275°F. Finished internal temp as you suggested at 160°F.........what a winner!!!
So glad you enjoyed this!
Gonna try this! Looks awesome :)
Looks fantastic chef. I love the prosciutto you added, great idea.
Apple wood meat balls ❤ are my favorite
Yes, yes, yes
Thats an awesome meatball sandwich Ry! Didn't see the wrapping and putting back on the grill but that will also soften the roll. Delicious! Cheers.
Loaded with so many good things. What a meatball sandwich. Cheers, Ry! 👍🏻👍🏻✌️
Thanks 😊
add a pound of Italian Sausage to it as well , and put the meatballs in spaghetti sauce to soak up
some of that good GRAVEY 😍😍
I know you're not a fan of this sort of thing, but what I do is weigh the entire mass, then decide how many meatballs I want. Then I "do the math" and weigh each ball the same weight. That way you don't wind up with an odd-size last meatball and all meatballs cook at the same rate.
That sounds like a lot of effort to save one meatball.
@@petep7227 If you use a scale frequently, then it's drop-dead simple. It's a paradigm -- some people (like me) happily use an instant-read thermometer to ensure the correct doneness. Others go through gyrations like poking the meat with their finger. I'd rather take a few extra seconds and create uniform meatballs.
I use an ice cream scoup..keeps things roughly the same size
Yum 👍🏻🥃
My favorite meatball/meatloaf mix is 1:1:1 chuck, flat iron steak, pork butt. Absolutely delicious. Smoked meatloaf is one of my most favorite smoked items.
Love smoked meatloaf :)
We love smoked meatballs. Also good with pasta
Thanks!
Thank you!
More videos like this you might enjoy: czcams.com/play/PLu6Ht1WkrJHycDi9aTSnMI2F1o9RogD8Khttps.html://yt3.googleusercontent.com/mbzl8p7SWWJlXq2nPUgBF7fdXOZCY6HkdJAzseVhUXeHP1qthtp_-WmXEXyGCPLyvrFr7ubdWM4=w24-h24-c-k-nd
Ry - After watching you, lo these many years, and having saliva juicilances, may I offer my first suggestion or thought??? Anyway how about sutting the meatballs at the equator instead of the poles? Would they lay a little flatter on your bread? I don't but I know I want one them daggum sammiches NOW!!!!!
looks great, gonna try it tomorrow. my personal change to the recipe is gonna be that i will slice the meatballs in to four slices instead of halves. i do not like to stack my food to tall.
Great idea! Thanks :)
👍
Level Pro!
Maybe Semi Pro :)
@@CookingWithRylove you sir. Thank you.
Shit every time i watch your videos i get 10 pounds heaver!
Riley. Whats the privacy screening shrub/tree in the background? Looks nice
Just some shrubs. Gotta get that greenery in there :)