This is how hot Italian sausage meatballs are prepared in HEAVEN. When served as a tasty, tangy snack or appetiser at any gathering, these will be crowd-pleasers.

YOU WILL REQUIRE

Everything is interchangeable, depending on your palate and preferences. Use whatever you want!

Johnsonville 3.5 lbs (or other brands of ground hot Italian sausage)
1 egg
2 tablespoons of Kosmo's Q Cow Cover Rub
1/2 cup Panko Pork

OP-X1 Sauce from Kosmos OR your favourite BBQ sauce

THE PREPARATION

To make these tasty treats, begin by combining the ingredients: in a large mixing bowl, break up the ground sausage and mix in the egg first. Then, thoroughly combine the seasonings and pork panko.

Once everything is combined, form into meatballs - preferably golf-sized, but do what you want! We like to skewer the meatballs at this point to make them easier to manoeuvre and rotate/flip.

THE COOK

Return the meatballs to the refrigerator while you prepare the pit. For this recipe, the smoker should be set to 275-300°F (135-150°C), with some cherry wood for added smokiness.

When the meatballs are ready, cook them over indirect heat with a water pan underneath to keep some moisture in the system. Rotate and flip the meatballs after about 25 minutes.

THE REWARD

It's ready to go when the internal temperature reaches 160°F (71°C). The only thing left to do is glaze with your favourite BBQ sauce - we tried two meatball skewers with and two without OP-X. Return to the pit until the sauce has set.

I'll see you in the next recipe!

Check out our range of Spit Rotisseries

Check out our Recipe

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