Smoked meatballs in cheezy stroganoff sauce

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Bosko

Sous Chef
Joined
Aug 18, 2013
Messages
734
Location
Michigan
Been awhile since I posted pics
Tomorrow is our 2nd annual Xmas party up at the lake.
This is a staple I take to parties.....if I'm invited...LOL

Ingredients
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Mushrooms and onions in butter for the sauce

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3 meat mix for the meatballs with eggs/cheese/garlic and spices


All rolled up ready for the smoker



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smoked for 2 hours at 200

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final serving, one of the best things I have made in a looooooooooong time

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good lord that looks amazing. When you have time, I would love to have that recipe.
 
Thanks, this is the first time I have ever made these and I did it on the fly I really didn't measure anything.

I normally just buy pre made meatballs.....I'll never do it again now that I made these!

The meatball mix is

2-pounds ground beef
1 pound ground pork
1-pound mild italian sausage
2 cups bread crumbs
1-1/2 cups of shredded parmesan cheese
1/2 a small onion minced
3 jumbo eggs
Salt and pepper 1 teaspoon or so garlic powder

Dive in and mix it all up and make balls a bit bigger then a golf ball

The sauce mix is

16 oz. of velvetta
16 oz. of heavy cream
16 oz. of sour cream...................( disregard photo I only used one container)
2- packets of Stroganoff mix
2 tablespoons of basil
1 tablespoon of Italian seasoning
1 cup of water
1 big tablespoon of minced fresh garlic
1 small onion
2 stuffing size mushrooms
1/2 stick butter

Mince/chop onion and mushrooms very fine and add to pan with butter and sweat down to transparent.

Add all the sauce ingredients to a crock pot and put on low and let it go for an hour before mixing to let the velvetta has a chance to melt down.


Put the meatball in a tin foil disposable tray or any tray you have dedicated to your smoker.

Smoke for an hour @ 225 and then flip each meatball 180 degrees and then smoke for another hour or so.

the smoking time is where I'm not sure on as I was side tracked and forgot the time I put them done.....lol

better to under cook as the will finish up in the crock pot!!
 
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Thanks everyone!!
We all decided(12 people) to make it a competition starting this year to see who brought the best app to the party.

I won!!!!!................it will be tough to top for next year:partyman:
 
:supz:
Thanks, this is the first time I have ever made these and I did it on the fly I really didn't measure anything.

I normally just buy pre made meatballs.....I'll never do it again now that I made these!

The meatball mix is

2-pounds ground beef
1 pound ground pork
1-pound mild italian sausage
2 cups bread crumbs
1-1/2 cups of shredded parmesan cheese
1/2 a small onion minced
3 jumbo eggs
Salt and pepper 1 teaspoon or so garlic powder

Dive in and mix it all up and make balls a bit bigger then a golf ball

The sauce mix is

16 oz. of velvetta
16 oz. of heavy cream
16 oz. of sour cream...................( disregard photo I only used one container)
2- packets of Stroganoff mix
2 tablespoons of basil
1 tablespoon of Italian seasoning
1 cup of water
1 big tablespoon of minced fresh garlic
1 small onion
2 stuffing size mushrooms
1/2 stick butter

Mince/chop onion and mushrooms very fine and add to pan with butter and sweat down to transparent.

Add all the sauce ingredients to a crock pot and put on low and let it go for an hour before mixing to let the velvetta has a chance to melt down.


Put the meatball in a tin foil disposable tray or any tray you have dedicated to your smoker.

Smoke for an hour @ 225 and then flip each meatball 180 degrees and then smoke for another hour or so.

the smoking time is where I'm not sure on as I was side tracked and forgot the time I put them done.....lol

better to under cook as the will finish up in the crock pot!!
:supz::supz::supz::supz::p8)8):heart::drinkers::drinkers::prayer::prayer:
 
Thanks, this is the first time I have ever made these and I did it on the fly I really didn't measure anything.

I normally just buy pre made meatballs.....I'll never do it again now that I made these!

The meatball mix is

2-pounds ground beef
1 pound ground pork
1-pound mild italian sausage
2 cups bread crumbs
1-1/2 cups of shredded parmesan cheese
1/2 a small onion minced
3 jumbo eggs
Salt and pepper 1 teaspoon or so garlic powder

Dive in and mix it all up and make balls a bit bigger then a golf ball

The sauce mix is

16 oz. of velvetta
16 oz. of heavy cream
16 oz. of sour cream...................( disregard photo I only used one container)
2- packets of Stroganoff mix
2 tablespoons of basil
1 tablespoon of Italian seasoning
1 cup of water
1 big tablespoon of minced fresh garlic
1 small onion
2 stuffing size mushrooms
1/2 stick butter

Mince/chop onion and mushrooms very fine and add to pan with butter and sweat down to transparent.

Add all the sauce ingredients to a crock pot and put on low and let it go for an hour before mixing to let the velvetta has a chance to melt down.


Put the meatball in a tin foil disposable tray or any tray you have dedicated to your smoker.

Smoke for an hour @ 225 and then flip each meatball 180 degrees and then smoke for another hour or so.

the smoking time is where I'm not sure on as I was side tracked and forgot the time I put them done.....lol

better to under cook as the will finish up in the crock pot!!

Thanks for the recipe, mah man! Well done and can't wait to try it!
 
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