Smoked Mustard Meatballs
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1 lb ground beef
1/2 tsp salt
1/4 cup Dijon mustard, divided
1/2 cup quick oats
2 1/2 cups broth, divided
1 egg
1 Tbsp Worcestershire sauce
1 Tbsp cornstarch
1 Tbsp water
Directions
1. In a medium bowl mix together the beef, salt, 2 Tbsp mustard, oats, 1/2 cup broth and egg. Take about 2 Tbsp worth and roll into a ball or use an ice cream scoop to form meatballs. Place on a sheet pan and freeze for about 30 minutes.
2. Put the meatballs into an aluminum pan and pour the extra cup of broth over the top. Preheat the smoker to 220°F and make sure there is a pan of water inside to create extra moisture. This is the smoker I use.
4. Place the aluminum pan with meatballs into the smoker and put a temperature probe into one of the meatballs. Smoke the meatballs until the internal temperature reaches 160°F. It took about 2 1/2 hours to reach that point, but that time will vary slightly depending on the exact size of the meatballs.
5. A few minutes before ready to serve, place 1 cup broth and the remaining 2 Tbsp mustard in a saucepan. Heat over medium heat until simmering. Stir cornstarch into water and then stir into saucepan. Heat until thickened.
6. Serve meatballs with sauce as a main dish or as a side. Enjoy!
4. Place the aluminum pan with meatballs into the smoker and put a temperature probe into one of the meatballs. Smoke the meatballs until the internal temperature reaches 160°F. It took about 2 1/2 hours to reach that point, but that time will vary slightly depending on the exact size of the meatballs.
5. A few minutes before ready to serve, place 1 cup broth and the remaining 2 Tbsp mustard in a saucepan. Heat over medium heat until simmering. Stir cornstarch into water and then stir into saucepan. Heat until thickened.
6. Serve meatballs with sauce as a main dish or as a side. Enjoy!
Prep time: 40 min Cook time: 2 1/2-3 hrs Total time: 3 hrs 40 min
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