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Perfect Pork Meatballs

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°

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