- - 1 lb ground pork
- - 1 lb ground beef
- - 1/2 lb ground bacon
- - 3 oz asiago cheese, grated
- - 1/2 red bell pepper, roughly chopped
- - 1/4 large yellow onion. roughly chopped
- - 3 cloves garlic
- - 1/3 cup breadcrumbs
- - 2 eggs
- - 1/2 cup Plowboys BBQ Yardbird Rub
- - Eat Barbecue The Next Big Thing Barbecue Sauce
Place the roughly chopped bell pepper, onion and garlic in a food processor and pulse until nearly pureed (alternatively, chop them by hand as fine as possible). Combine all ingredients, except sauce, in the bowl of a stand mixer. Using the paddle attachment, mix on medium for about 1 minute. The mixture should be tacky and hold together.
Preheat your Yoder Smokers YS640 Pellet Smoker to 225ºF. Form the meat mixture into 3/4 oz balls. Place on Frogmats in your cooker. Smoke at 225ºF until meatballs reach internal temperature of 165ºF, about 1-1.5 hours. Check internal temperature with an instant read thermometer like the Maverick PT-100. Transfer to a pan/dish/crock pot. Toss in sauce immediately.