Tatonka3A2
New member
Start with some fresh green onion and pork sausage to make up your meatballs. A friend of ours sent us some seasoning to try a batch – I just had to add some fresh ground pork and some diced up green onions.
Rolled them out and added them to the Yoder and smoked with Oak.
Meanwhile I start with the sauce – decide to use a homemade marinara sauce that I canned last year. Somehow I didn’t actually get a pic of the sauce in the pan with the meatballs….
Smoked at 150° for 1 hr and then continued on the grill at 225° until the internal temp was 130°. Here they are just about ready to be pulled off the smoker and into the hot tub of sauce. They finished cooking in the sauce while I was making the bread.
Made up a nice hearty loaf of French bread. Split it in ½ once cooked and cooled a few mins. Added some meatballs out of the sauce (don’t want my bread to get too soggy
Topped with some baby swiss cheese and back onto the Yoder to melt the cheese.
Cut the pieces in half and plated them up with a little more sauce on the top!! This meal will be on the menu again!!
Rolled them out and added them to the Yoder and smoked with Oak.
Meanwhile I start with the sauce – decide to use a homemade marinara sauce that I canned last year. Somehow I didn’t actually get a pic of the sauce in the pan with the meatballs….
Smoked at 150° for 1 hr and then continued on the grill at 225° until the internal temp was 130°. Here they are just about ready to be pulled off the smoker and into the hot tub of sauce. They finished cooking in the sauce while I was making the bread.
Made up a nice hearty loaf of French bread. Split it in ½ once cooked and cooled a few mins. Added some meatballs out of the sauce (don’t want my bread to get too soggy
Topped with some baby swiss cheese and back onto the Yoder to melt the cheese.
Cut the pieces in half and plated them up with a little more sauce on the top!! This meal will be on the menu again!!
