These Smoked Elk Meatballs are an easy and delicious way to turn wild game into a killer BBQ appetizer or meal. We’re using elk in this recipe, but you can absolutely substitute your favorite wild game or even ground beef.
The meatballs go onto a traditional offset smoker where we cook them low and slow, allowing them to pick up plenty of smoke flavor. Once they reach around 150°F internal temperature, we toss them in a generous amount of BBQ sauce and return them to the smoker just long enough for that sauce to tack up and get nice and sticky.
These Smoked Elk Meatballs are smoky, juicy and packed with flavor. They’re a great way to use your wild game harvest and make an awesome appetizer for game day, deer camp or any backyard BBQ!
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2 lbs ground elk, venison or beef
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1 lb breakfast sausage
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1/2 C bread crumbs
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1/4 C grated parmesan cheese
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Meat Church BLANCO to taste
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1/2 C whole milk
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2 eggs, beaten
Prepare your smoker
Prepare your smoker to 250°. In this video we used my 94-gallon Mill Scale offset with post oak splits.
Make the meatballs
In a large bowl combine the ground meat, sausage, bread crumbs, parmesan, eggs, milk and BLANCO. Mix well.
Roll into consistent sized balls like we did in this video. Distribute evenly on a rimmed baking sheet. The larger you make them, the longer the meatballs will take to smoke.
Smoke the meatballs
Cook the meatballs until they reach an internal temp of 150° with an instant read thermometer.
Once the meatballs are cooked, remove from the smoker and transfer to a large bowl.
Toss in Meat Church Holy Cola until lightly coated.
Transfer back to the baking sheet and smoke for 5 minutes to let the sauce tack up.
Serving
Remove from the smoker and let cool.
Serve and enjoy!
