- 1 lb ground beef chuck
- 1/2 lb ground lamb
- 1/4 lb ground pancetta
- 1/4 lb ground bacon
- 2/4 cup bread crumbs
- 1/3 cup Parmesan cheese
- 3 cloves garlic
- 1 tbsp dried onion
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp ground ancho pepper or chile powder
- 1/4 tsp thyme
- 2 eggs
- 1/4 cup water
Mix all of the ground meats together in a large bowl.
Mix all of the dry spices and garlic together in a small bowl. Then combine with the meat and mix in.
Add the eggs and water to the meat and continue to lightly mix in.
When it is all mixed together start forming meatballs about the size of a golf ball they should be around 1.5 – 1.75 oz.
Cook indirectly on your grill or smoker at around 275°F using a light barbecue wood.
Cook for approximately 30 minutes and then start checking the temperature every 10 minutes. They are done at 165-170°F internal temperature. Can take up to 40 min.