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BBQ Sweet and Spicy Meatballs

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Cherry

This sweet and spicy meatball recipe features a combination of sausage and ground beef and is finished with a mouthwatering homemade sauce.

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Meatballs

  • 2 1/4 Pound lean ground beef

  • 1/2 Pound ground mild Italian sausage

  • 1 Cup breadcrumbs

  • 1/2 Cup whole milk

  • 1 Eggs

  • 1 Teaspoon hot sauce

  • 2 Teaspoon ground ancho or chili powder

  • Salt

  • Pepper

BBQ Sauce

  • 1 Tablespoon Olive oil

  • 1/2 Medium yellow onion, diced

  • 1 Clove garlic, minced

  • Kosher salt

  • 1 Teaspoon ground Ancho chile powder

  • 1 1/2 Cup Brown sugar

  • 1 Cup water

  • 2 Cup ketchup

  • 3 Tablespoon apple cider vinegar

  • 1

    When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F

  • 2

    Make the meatballs. In a large mixing bowl, combine the ground beef, sausage, and breadcrumbs. Use your hands to gently mix it all together.

    • 2 1/4 Pound lean ground beef

    • 1/2 Pound ground mild Italian sausage

    • 1 Cup breadcrumbs

  • 3

    In a small bowl, whisk the milk, egg, and hot sauce to combine. Pour over the ground meat mixture, and add the chili powder, salt, and pepper. Use your hands to mix until the ingredients look evenly incorporated. Using an ice cream scoop or your hands, form into 16 equal-sized meatballs and place in a disposable foil pan or roasting pan.

    • 1/2 Cup whole milk

    • 1 Eggs

    • 1 Teaspoon hot sauce

    • 2 Teaspoon ground ancho or chili powder

    • As Needed Salt

    • As Needed Pepper

  • 4

    Place the pan directly on the grill grates, close the lid and smoke for 45-60 minutes.
  • 5

    Make the BBQ Sauce. In a small saucepan, over medium-high heat, warm the olive oil. Add the onion, garlic, and a pinch of kosher salt and cook, stirring until the onions are soft, 5-8 minutes.

    • 1 Tablespoon Olive oil

    • 1/2 Medium yellow onion, diced

    • 1 Clove garlic, minced

    • To Taste Kosher salt

  • 6

    Stir in the chili powder and cook for 1 minute. Whisk in the brown sugar, then slowly whisk in the water and bring to a simmer to dissolve the brown sugar. Stir in the ketchup, and apple cider vinegar and reduce the heat to low. Allow to simmer slowly until thickened slightly, about 15-20 minutes.

    • 1 Teaspoon ground Ancho chile powder

    • 1 1/2 Cup Brown sugar

    • 1 Cup water

    • 2 Cup ketchup

    • 3 Tablespoon apple cider vinegar

  • 7

    Once the meatballs have smoked, pour the BBQ sauce over them and increase the grill temperature to 300℉. Close the lid.

    300 ˚F

  • 8

    Cook the meatballs for an additional 30-45 minutes, until the internal temperature reaches 165℉.

    165 ˚F

  • 9

    Remove the meatballs from the grill and serve smothered in sauce. Enjoy!

Cooking Notes

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