RUBS & SEASONINGS
Hearty Smoked Meatball Mash
by Armadillo Pepper BBQ
For every tater lover out there, here is this week's dinner plans. Delight yourself with a loaded mashed potato, and we quite literally mean that.
Wait until you taste this hearty, smoked meatball mash that Armadillo Pepper BBQ put together for us.
Hey, thanks so much for stopping by our channel. We got some fun stuff today. We're going to take some mashed potatoes. We're going to make some meatballs. We're going to bring in some marinara sauce, some mozzarella, some parmesan cheese.
We're going to bring all this stuff together. We're going to get it on the Kamado grill. We're going to make a meatball mash. Let's get this grill going.
Use some lump charcoal today. Fire this bad boy up, and I chose the Kamado because it'll hold the heat very well. This cold weather we're having in Florida.
We'll be putting the plate setter in today, and using this Kamado grill like an oven.
And if you're using a pellet grill, you'll just put this meatball mash on the opposite side of your fire cup.
I've got two packages of Bob Evans Mashed Potatoes. We got the regular old style, and then we got some with some garlic.
You want to make your own mashed potatoes. Go for it.
I've eaten these many times. They're as good as any homemade mashed potatoes that I've personally made. I'm not saying they're as good as yours.
Now, I just want to mix these guys up together. Look you don't have to have one packet of each. That's what I had. Just want to kind of mix this out. Make it as even as possible.
I'm just taking this. Whatever you call this thing. Kind of smoothing it out.
Now, I'm just going to take the opposite into this. Dig out a little trench. Not all the way through as you can see.
Then we're going to come in here. Eyeball it, and I'll show you why we're doing this in a minute and how. About like so…
Now, what I've got is a pound of mild Italian sausage. Over here, got a pound of ground beef angus, two eggs... Now, let me show you what we're gonna do…
I've got about two teaspoons, roughly a fresh basil. And I've probably got a tablespoon and a half here of fresh parsley. We're just going to mix this all in together... I've got one cup of Italian bread crumbs. [Add salt and pepper to taste. We recommend our high-quality SPG.]
Now, I've got my meat mixture all mixed up here. I'm just going to eyeball it. We're going to make six meatballs.
I'm gonna just put this cutting board here. These are gonna be big, nice meatballs… If you don't want yours this big, you can use a pound. I use two pounds or you can use a pound and a half. But when it comes to meatballs, I'm a go big or don't go at all.
Now, got our six meatballs. Let me get these set aside.
Now, we're going to bring our mashed potatoes back over, and I've just got a glass here. I'm going to put a little impression in each of these potato... What would you call them? Squares?
My glass isn't working too well is it... The potatoes are sticking to it, so we're going to have to figure out a little bit of a better plan.
First time I've done this recipe. I'm living and learning I guess.
I'll tell you what, I don't… I can't get the glass to work, so I'm going to use my fingers here.
Now, what I've got is some spaghetti sauce. Just gonna put a… this is bigger than a tablespoon, so it's probably a tablespoon, tablespoon and a half in each one of these depressions.
Now, in the original recipe they used a white bechamel sauce, but I'm not a big fan of that, so I'm using a little spaghetti sauce in here. And this is vodka spaghetti sauce.
And now, I'm going to come in here in these grooves. Just put a little.
Now, if you use my spaghetti sauce is a little bit chunky. If you use a real smooth spaghetti sauce, it'll flow in here a lot better.
I'm going to bring that mashed potato spaghetti back over and these guys are ginormous. Gonna put one in each of those.
I've got four ounces each of parmesan and mozzarella cheese freshly shredded up. I'm just going to sprinkle this around each one of these meatballs.
Now, we're going to get these over to our grill. Let's get this grilled.
Lid up. Get our meatball and tater mash on. Get the lid down, and we're gonna run this smoker between 375 and 390 today.
Hey, it's been 30 minutes. Look at that goodness. We’re just going to take a little bit of that tomato sauce, not a lot. I said tomato sauce… spaghetti sauce. Just a little on each meatball.
What would you call that? Is that called a dollop? I'm not exactly sure what that's called. Maybe a teaspoon on each one.
Now, I had a little that cheese left over, so we're gonna put some cheese on each one of these guys. That'll melt all over the tops. I think we'll give it about 15 minutes. We'll do a temp check on our meatballs. I think it'll be ready in 15 more minutes.
Hey, it's been 52 minutes. Look at that. I just probed them. They're at 165. You know we have the pork in there, so you want to cook it on up to 165.
Now, I just got a little bit more of that fresh parsley. We grow our own parsley, so we got plenty of that. Look at that!
Let's get these off here. Let them cool down a little bit. Our meatball mash, mashed taters been sitting here about 10 minutes with our little spaghetti sauce trenches and our cheese are kind of just all cooked in together...
You know what it's time to do. It's time to do the old taste test. Let's just get one of these bad boys out here. Mashed potatoes. I love mashed potatoes. There it is. Cheesy goodness. Mashed po-tater. Let me see if I can get it off this spatula here...
So let's get a piece of our meatball. I can still see it steaming, so I better get a smaller bite so I don't burn my mouth up. A little mashed tater. I hope you guys can see that it's real steaming big time...
Oh my goodness. So first of all, I'm a mashed potato guy. I could eat mashed potatoes, fried potatoes, baked potatoes, every day.
It's got that nice Italian flavor first off from the meatball, and then you get that creamy mashed potato, followed up with a little bit of that cheese.
Would I make these again? In a heartbeat!
