Smoked Pork Meatballs from BBQ Pitmaster Andy Groneman
- 2 1/2 lbs Pork Shoulder
- 1/2 lb Bacon
- 10 Sweet Cherry Peppers
- 1/4 cup Hot Chili Pepper Juice
- 1 lb bread (the drier, the better)
- 4 eggs
- 4 tbsp Favorite steak seasoning
Cube up 2 1/2 pounds of pork shoulder. Place in a large mixing bowl.
Cut up 1/2 pound of bacon, place in bowl with pork shoulder.
Combine the cherry peppers, chili pepper juice, eggs, bread, and steak seasoning into the bowl. Mix well.
A handful at a time, put the mixture through a meat grinder. Once the mixture is fully ground, roll out the meatballs and place them in a buttered foil pan.
Preheat your cooker to 400°.
Cook the meatballs for 15 – 20 minutes or until the internal temperature is 170°