Meatball Grill Basket~really smokes your balls

[big brown horse]

Hey!! You are a mini-me-ldychef!

 

[DrakeMaiden]

Minus the bacon weaving techniques.

 

[SKR8PN]

Then, to make it smokey, just add liquid smoke!

NOOooooooooooooooOOOOO Not Liquid Smoke!!
That would be sacrilege!!

Smoke the bacon, the onions and the pecans BEFORE you make the rest of the sauce! That should give you more than enough REAL smoke flavor!

 

[DrakeMaiden]

That makes sense. Please excuse my meat-cooking ignorance.

 

[DrakeMaiden]

Oh . . . well you are at it, make the sub with smoked gouda!

 

[big brown horse]

She just wrote that to smoke out you real bbq dudes. Now we have the answer we were looking for!

 

[DrakeMaiden]

That's right. I have wicked savy smoking out skills.

 

[big brown horse]

 

[Occamstazer]

You guys are so bad

 

[big brown horse]

Here Drake, just so you wont feel too left out, you too can smoke some balls with this recipe:

From "Girl Gone Gormet" blog:

Chicken & Spinach Meatballs
Makes approximately 6 servings



1 pound ground chicken
10 ounce box frozen spinach, thawed, drained and chopped*
2 tablespoons fresh basil, chopped
2 large garlic gloves, minced
1/2 medium onion, finely chopped
2 eggs, beaten
1/4 plain bread crumbs
1/4 cup Parmesan cheese, shredded
a few pinches of salt
a few pinches of pepper


Preheat oven to 350 degrees. In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray. Bake at 360 degrees for 25-30 minutes.


*For the spinach: Be sure to thaw completely and then wrap it in a clean dish towel to wring out all the excess moisture before chopping.