Skip to main content

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


  • 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


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!


Click to Shop

Related Recipes

The Best Tools For Saving Money

Join Ace Rewards for exclusive offers and savings.