CHEESY SMOKED MEATBALLS
700g Beef Mince (or use Pork or Chicken mince)
1/3 C Bread Crumbs
1/2 C Grated Parmesan Cheese
1/2 C Grated Cheese (Edam, Tasty or Colby)
1 Large Onion - finely chopped
1 Capsicum - finely chopped OR
3 Chillis/Jalapeno
1/3 C Plain Yoghurt
1 Egg (large)
3 T Worchestershire Sauce
1/2 C BBQ Sauce
1/3 Tsp Salt and Pepper
1/4 Tsp Garlic Powder, Paprika, Thyme, Dry Mustard, Cayenne pepper (optional)
1 Tsp Brown Sugar
Small Cubes of cheese (smoked or tasty) for inside meatballs
Combine all ingredients in a bowl. Roll small 3cm balls with your hands and press a cube of cheese into the centre, re-shape and place on a rack (using the Bradley Magic Mats on the racks will stop the meatballs sticking).
Prepare your Smoker and load with bisquettes (Hickory, Mesquite, Pacific or Special Blend work well with this recipe, or use your favourite) and set to 225F (107C), don’t forget to fill your water bowl.
Slide your trays of meatballs into place in your smoker and smoke/cook for about 1 to1 1/2 hours (check the internal temperature of the meatballs are at 71C, or break one apart to check if they’re cooked), aim to maintain the smoker temperature to around the 225F. Brush with BBQ Sauce after 30-40 minutes, allowing the sauce to glaze over by the time they’re done.
Serve on a plate with toothpicks, in bread rolls or wrap in a cos lettuce leaf for a healthy fresh gluten free option
Enjoy! 
:)
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