Jordan Hanger
Steps
- Preheat your smoker to 275°F using Bear Mountain BBQ Gourmet Blend pellets.
- In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, fennel seed, parsley, and seasoning. Mix until just combined, then roll into golf ball-sized meatballs and place them on a wire rack.
- Smoke the meatballs for 45–60 minutes, or until they reach an internal temperature of 140°F.
- While the meatballs are smoking, combine the chicken stock, heavy cream, cream of chicken soup, Parmesan, sun-dried tomatoes, garlic paste, and Italian seasoning in a grill-safe pan. Add the smoked meatballs to the sauce.
- Increase the smoker temperature to 300°F and cook for 30–60 minutes, stirring occasionally, until the sauce is thick, creamy, and the meatballs reach 165°F internal temperature.
- Serve over cooked pasta or white rice and garnish with fresh parsley and additional Parmesan, if desired.
Ingredients:
Meatballs
- 1 lb. ground beef
- 1 lb. ground pork
- 1 large egg
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 1 TSP fennel seed
- 2 TBSP chopped parsley
- 1 TBSP Ninjacue All Day Seasoning
Marry Me Sauce
- 2 cups chicken stock
- ¾ cup heavy cream
- 1 (10.5 oz) can cream of chicken soup
- ¾ cup grated Parmesan cheese
- ½ cup chopped sun-dried tomatoes
- 1 TBSP garlic paste
- 1 TBSP Italian seasoning
For Serving
- Cooked pasta or white rice
- Fresh parsley, for garnish (optional)
- Extra grated Parmesan cheese
watch recipe video
