Mini Sweet ‘n’ Spicy, Smokey Meatballs

Makes roughly 60 1/2-ounce mini meatballs

Prep time 20 minutes

Cook time 20-25 minutes

Hardwood pellets in apple, hickory, cherry blend



1 pound Five Marys Farms ground beef

1 pound Five Marys Farms ground pork

1 egg

1 slice sandwich bread

2 cloves fresh garlic, minced

1/2 teaspoon onion powder

1 tablespoon tomato paste

Pinch of red pepper flakes

Salt and pepper to taste

Sweet ‘n’ spicy sauce

1 1/2 cups pineapple juice

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup rice vinegar

1 teaspoon toasted chili sesame oil

1 clove garlic, crushed

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1/4 cup dark brown sugar

Pinch of red pepper flakes (optional)

Several dashes of hot sauce

Corn starch slurry

1/4 cup cold water

2 heaping teaspoons corn starch


Preheat the grill to 300 degrees. Line a baking sheet with parchment paper. Mix the meatball ingredients thoroughly. Roll into 1/2-ounce balls and place on the sheet pan. Place the sheet pan in the smoker. Check every few minutes and rotate for even cooking.

To prepare the sweet ‘n’ spicy sauce, bring all ingredients (except corn starch slurry) to a simmer over medium heat. Whisk the cold water and corn starch to make the slurry. Pour the slurry into the simmering sauce. Cook 3-4 minutes more and toss the meatballs in the hot sauce.