Head Country


Head Country

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Smoked Meatloaf Balls



1 TSP of Head Country Championship Seasoning, The Original
1/4 cup of Head Country Bar-B-Q Sauce, The Original
2 pounds of 90/10 ground beef
1/4 cup of ketchup
1 TSP of black pepper
1 egg
3/4 of a cup of bread crumbs
1/2 of a diced medium yellow onion

Cooking Instructions

1. Preheat your smoker to your desire temperature. Anywhere between 225°-275°F.
2. Combine the seasoning, black pepper, egg, bread crumbs, and onions in with the beef.
3. Grab a handful of the mixture and roll them into the balls. They were about 2 inches in diameter.
4. Put them in the smoker.
5. Mix the Head Country Bar-B-Q Sauce and ketchup together.
6. Once the internal meat is about 140°F, brush the sauce all over the surface area.
7. Remove the meatballs from the smoker once the internal temperatures hit 160°F.

8. Let them rest for about 10 minutes then enjoy!