PREPARATION: 

MIX MEATBALL MIXTURE

• In a large bowl or rimmed baking pan whisk together ricotta, milk, egg yolk, beef rub, steak seasoning, Italian seasoning, 2 tablespoons parsley, and garlic.
• Stir in the Panko breadcrumbs, 1 cup mozzarella cheese and shredded Parmesan cheese, and mix well.
• Add the ground beef to the moistened panko crumbs, and mix it just until combined.
• Form 14 meatballs by measuring the meat with a 1/3 cup measurer. The meatballs will be about 2-inches in diameter. If needed, you can make smaller meatballs to have a greater quantity.
• Refrigerate the meatballs until ready to smoke on the grill.

PREPARE GRILL

• Fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal, and light. Heat your smoker for 300°F direct heat.
• Once gray and red embers appear it is time to smoke the meatballs.
• Place meatballs on a rack with a drip pan underneath. Alternative: use a double layer of foil under the rack, wrap the edges of the foil up and around the edge of the rack. Pinch to secure the foil on the edges of the rack.

SMOKE MEATBALLS AND SERVE

• Smoke the meatballs for 25-30 minutes or until 155°F then transfer to a skillet of marinara sauce.
• Sprinkle meatballs and sauce with mozzarella cheese and remaining parsley.
• Place skillet back on the smoker and warm for 10 minutes. Target meatball internal temperature is 165°F. 
• Garnish with freshly grated Parmesan Cheese, and serve.

OPTIONAL SMOKED TOMATO MARINARA SAUCE

• In a 10-inch cast iron skillet, smoke 3 cups cherry tomatoes, 4 chopped garlic cloves, 1 cup sliced onion, 1/2 teaspoon salt, and 1/2 cup chopped mushrooms. Smoke the tomato mixture for 30 minutes right alongside the meatballs.
• Blend cooked tomato mixture with 1 tablespoon parsley; and pour into a skillet.
• Stir in 1/4 cup red wine and1 tablespoon shredded Parmesan, and place back onto the grill. Simmer for 10 minutes to thicken. Adjust seasoning, and add meatballs. 

Chef’s Note:

• If you're looking for a moist, flavorful, and tender meatball, I recommend adding ricotta, egg yolks, and breadcrumbs to your recipe.
• The amount of salt or seasoning you add to 1 pound of ground beef for meatballs depends on your personal preferences. However, a good rule of thumb is to add 1 teaspoon of salt per pound of ground beef. If you like black pepper add 1/2 teaspoon per pound of ground beef. Of course, 1/2 teaspoon of garlic powder, onion powder, or Italian seasoning is delicious.
• After seasoning and mixing the meat mixture, make a trial bite. Form a 1-inch or so ball, place on a small plate, and cook in the microwave for 20-30 seconds. Let the mini meatball cool a few seconds before sampling and adjusting seasoning
• Use a 1/3 -cup measuring cup and scoop 14 portions of seasoned ground beef to assure evenly sized meatballs.