How to make smoked meats without meatballs
Smoked meats have been around for decades, and there’s a good reason: They’re delicious, but it’s a hassle to make them in a way that doesn’t make them gross.
There’s a better way.
The best way to make meatballs without meat is by using the same recipe for sausage that I used for pork, pork sausage, and even smoked sausage.
But I’ll show you how to make some smoked meatballs, too.
The recipe is actually a modified recipe that has a few changes that make it much easier to make the meatballs.
First, the sausage doesn’t need to be marinated in a liquid to get its flavor and texture.
You can just use a pork sausage marinade, but this one is made with lard and vegetable stock, so it will have a much lower level of flavor than what you’re used to.
Second, the meat has to be cooked to the point where it’s juicy, not mushy.
This is especially important for the meat balls, which will get crunchy as they cook.
The more of this, the better the flavor.
And finally, you can omit the meat if you want to keep the recipe as vegetarian-friendly as possible.
So that’s how to get smokey, juicy, and delicious smoked meatball sauce.
First step: Start with a dry rub.
I usually start by rubbing the meat dry, then adding a couple tablespoons of olive oil to the rub to get a bit of extra fat.
You’ll want to rub it until it gets the right consistency, but not too much that it’s hard to spread on your bread or pizza crust.
If you want more smoke, you’ll want a little more olive oil, but still enough to hold it all together.
Add a little water if necessary to make it a little easier to spread.
Finally, you’re ready to get cooking.
For this recipe, I used two pieces of chicken, so I just put the pieces of meat in the pot and let them cook for a minute or two.
(That’s when I got the extra smoke, because I used a big, slow cooker to make sure I didn’t overcook them.)
After the meat is cooked, I’ll add about a tablespoon of the sauce and a few tablespoons of salt and pepper.
Then I’ll whisk them together until it’s completely smooth.
I use a fork to stir the mixture into the meat.
I don’t have a stand mixer for this, so you’ll need a hand mixer or hand-held immersion blender to do it.
The sauce has the flavor of smoked pork, but doesn’t have that much meat.
It has a more vegetative flavor, though, so that’s the flavor that’s going to really kick into high gear.
The sauce is actually quite creamy.
It’s hard not to eat the sauce, because it’s delicious.
I didn the first time I made this, and I still get a little bit of meatballs after a while.
But if you’re a meat-loving person, it’s easy to stick with the meatball recipe, because you can just add it to any of the other meatball recipes out there.
If I’m going to make more, I’m planning on making a few more of these.
They’ll definitely taste better than the original, and they’re just as delicious with a few of them on the side.
The only downside is that the sauce will be a little thicker than the meat, but that’s usually the case when using a sauce made with chicken.