BBQ sriracha meatballs

The cook, step by step.

1. 1

   Step 1

   Done

   Mix the minced meat, breadcrumbs, eggs and 1 tablespoon of sriracha sauce together and knead the chopped meat well. Then turn this into balls. I pulled 12 balls out of half a kilo so they were on the big side but do this to their own liking.

2. 2

   Step 2

   Done

   Then roll the meatballs through the BBQ rub. Make sure they have herbs around them.

3. 3

   Step 3

   Done

   Then light the BBQ and go for a dome temperature of 120 degrees Celsius. When the temperature is reached you put the smoking wood between the coals and may the meatballs on the grill. Then close the lid and let it smoke for 45 minutes.

   BBQ temperature: 120°C45m
4. 4

   Step 4

   Done

   After the 45 minutes the meatballs have nicely absorbed some smoke taste. Now it is time to mix the ingredients of the glaze and add a layer of sauce to all meatballs. Then close the lid again for 30 minutes. The meatballs should be good after this, if you are not sure then check it with a core thermometer. 70 degrees is the internal temperature we are looking for.

   Internal temperature: 70°C
5. 5

   Step 5

   Done

   When the internal temperature is reached you can serve the meatballs! Enjoy!