BBQ Meatballs with Red Wine BBQ Sauce

BBQ Meatballs with a Red Wine BBQ Sauce in a cast iron serving dish

5 from 2 votes

BBQ Meatballs with Red Wine BBQ Sauce

Delicious BBQ Meatballs slowly smoked and then finished with a Red Wine BBQ Sauce glaze. The perfect appetizer or main dish. Easy to scale up for a crowd.

Prep Time10

Cook Time1

Course: Appetizer, dinner

Cuisine: American, bbq

Servings: meatballs

Author: Mary Cressler

Cost: $12.00

Equipment

1 Instant Read Thermometer
1 ice cream scooper
1 Silicone Brush for Glaze

Ingredients

2 pounds ground beef (We recommend 80/20 lean to fat ratio)
1 egg, beaten
¼ cup panko bread crumbs (You can sub with gluten-free as well)
¼ cup dry red wine
2 tablespoons Worcestershire sauce
1 tablespoon SPG Rub (Or your favorite beef seasoning)
2 cups Pinot Noir BBQ Sauce

Instructions

Preparation: Prepare smoker for low heat targeting 250 degrees Fahrenheit using oak, cherry, or apple wood. In a large bowl combine beef, egg, panko, red wine, Worcestershire sauce, and SPG rub, using your hands taking care not to over mix. Use an ice cream scoop to form even sized meatballs and place on a wired drying tray.
Smoke: Place the tray with the meatballs on the smoker until the internal temperature reaches 155 degrees F (this should take about 45 minutes). Once they hit the internal temperature, glaze with the BBQ sauce. Continue smoking until the meatballs reach an internal temperature of 160 degrees. Remove from smoker.
Glaze: As you remove the meatballs, glaze them with the sauce one last time and place on your desired serving plate. Serve warm.

Notes

Preparation Note: Don't overmix the ground beef. This will cause the protein cells to break down and make tougher meatballs. Mix with hands and just enough until the ingredients are incorporated.

Nutrition