Minnezona
House Seasoning

Southwest Smoked Meatballs

Tender smoked beef-and-pork meatballs with House Seasoning and a smoky tomato glaze.

Southwest Smoked Meatballs
Prep 20 minutes · Cook 1 hour · Total 1 hour 20 minutes · 6 servings
Original recipe

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 tablespoon Minnezona House Seasoning
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup milk
  • ¼ cup finely diced onion
  • ½ cup barbecue sauce
  • ¼ cup tomato sauce
  • 1 tablespoon honey

Directions

  1. Heat smoker to 250°F.
  2. Mix beef, pork, House Seasoning, breadcrumbs, egg, milk and onion just until combined.
  3. Form into 1½-inch meatballs and arrange on a smoker-safe rack.
  4. Smoke 35–45 minutes. Mix barbecue sauce, tomato sauce and honey.
  5. Brush meatballs with glaze and continue cooking until they reach 160°F internally, about 15–20 minutes more.
  6. Rest 5 minutes before serving.

Recipe Notes

  • Mix gently to keep meatballs tender.
  • Ground beef and pork mixtures should reach 160°F.
  • Make meatballs uniform so they finish together.
On the side

Suggested Sides

  • Creamy coleslaw
    Cool, crunchy slaw cuts through smoky fat and sticky barbecue flavors while adding acidity and freshness.
  • Baked beans or cornbread
    Their sweet, hearty character complements smoke and bark and rounds out a classic barbecue plate.
Wine pairing

Pour a Glass

Zinfandel or Syrah
Both have enough fruit, body and spice to stand beside smoke, bark and rich meat; Zinfandel especially works with sweeter barbecue glaze.

Beer pairing

Crack One Open

Amber ale or brown ale
Toasty malt mirrors caramelized bark and smoke while staying balanced enough not to bury the seasoning.

Take it shopping

Grocery List

Scaled automatically to match your selected servings.

Minnezona · Southwest Smoked Meatballs · 6 servings

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Midwest Comfort meets Southwest Flavor.Season boldly. Eat well.