Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | ground beef |
| 1 | Egg |
| 1/4 Cup | milk |
| 1/2 Cup | breadcrumbs |
| 2 Tablespoon | Traeger Beef Rub |
| 4 Strips | bacon, cut in half |
| 1/4 Cup | Traeger Rub |
| 1/2 Cup | Traeger Apricot BBQ Sauce |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | ground beef |
| 1 | Egg |
| 1/4 Cup | milk |
| 1/2 Cup | breadcrumbs |
| 2 Tablespoon | Traeger Beef Rub |
| 4 Strips | bacon, cut in half |
| 1/4 Cup | Traeger Rub |
| 1/2 Cup | Traeger Apricot BBQ Sauce |
Steps
1
Mix beef, egg, milk, breadcrumbs, and Traeger Beef Rub in a large bowl by hand. Once well mixed, make 2-ounce meatballs until complete.
2
Wrap each meatball with a half slice of bacon and slide toothpick all the way through.
3
Put Traeger Rub in a small bowl and roll each meatball in the rub until well coated.
4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
5
Place the meatballs on the grate, close the lid and smoke for 1 hour.
180 ˚F / 82 ˚C
01:00
Super Smoke
6
Increase the Traeger temperature to 350°F and preheat, lid closed for 15 minutes. Cook meatballs for another 20 to 30 minutes or until the internal temperature reaches 160°F to 165°F.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
00:20
7
About 10 minutes before the meatballs are ready, brush with Traeger Apricot BBQ Sauce and allow it to caramelize.
8
Remove from grill and allow to rest for 5 minutes. Enjoy!
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