Dirty Meatballs

Wow, its been awhile but I’m so happy to be back in action. Its amazing all that has gone down from the time I left you! I received a little nudge from a friend to get back at it (Thanks Kristin!) No matter what the world throws at us….there is always time and space for BBQ! Even though I have been busy mommin’, being a nurse and avoiding murder hornets ;), my dad has been doing his blogging job and capturing photos of his creations! Great work dad!

So today, the recipe I’m giving to you is courtesy of ‘Dirty’ aka Dave. He has been a friend of my dad’s and have bonded well over Green Mountain Grills. So we thank him today for allowing us to share his recipe with all of you!

Finished mixed product

Start off with two pounds of ground beef and 1 pound of ground pork. Add 1 egg, 1/2 cup of Panko bread crumbs and 1 cup of mozzarella cheese. Season meat with salt, pepper and garlic powder. Mix all of the meat together well and make even sized meatballs. Dirty uses 1/3 measuring cup to assure that all meatballs are the same size for even cooking. Your finished mixed product should be similar to the picture above.

Finished product and ready to grill
Meatballs with GMG meat probe.

Once you have all meatballs ready to go (hopefully you have warmed up your GMG to 205 degrees). Smoke the meatballs for one and a half to two hours until you achieve an internal temp of 150 degrees. Remove from the grill and place your meatballs in your favorite sauce. Dirty recommends pizza or marinara sauce! Place meatballs with your favorite sauce into a pan and return to the grill at 275 degrees. You can also top with mozzarella cheese. Serve warm to friends and family all while social distancing drinking 😉

It is so great to be back and I can’t wait to see what version of dirty meatballs you create! Recipe is below!