Smoked pizza bomb meatballs with ground beef stuffed with pepperoni, green olives and mozzarella cheese. Marinara Sauce for dipping.
Prep Time: 20minutes
Cook Time: 2hours30minutes
Total Time: 2hours50minutes
1 1/2cupgrated mozzarella cheese
3/4cuppepperoni, diced into chunks
1/2cupgreen olives, diced
1cuppizza or marinara sauce
Set the smoker to 275F using wood chips of choice.
In a small bowl, mix together the ground beef, oregano, salt, garlic powder, onion powder until thoroughly combined.
In a bowl, mix together the grated mozzarella, pepperoni and green olives.
Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size. Make a small indentation in the middle, with your thumb. Put some of the cheese, pepperoni and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered. Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoking rack. Do this with the remaining meat and cheese.
Place the smoking racks in the smoker. Smoke the meatballs until they reach an internal temperature of 165F, about 2 1/2 hours.
Drizzle some of the pizza sauce on top of the meatballs. If desired, garnish with a little minced fresh parsley on top.