smoked blue berry meatballs

Smoked Blueberry Meatballs with Spicy Blueberry BBQ Sauce Recipe

If you have tried this recipe, you know you won’t go back to the traditionally smoked meatball. It is that good!

The Spicy Blueberry BBQ sauce will go great with any smoked dish!



Blueberry meatballs:

¾ Lb high grade ground beef

¼ Lb ground pork (look for high fat content, ideally ground pork butt)

1 Egg

1 Tbsp Worcestershire sauce

2 Tbsp chopped basil

¼ Cup blueberries (frozen or fresh, but must be thawed)

2 Tsp garlic powder

¼ Cup grated Parmesan cheese

1 Tsp salt

2 Tsp black pepper

Spicy blueberry BBQ sauce:

2 Cups blueberries

¾ Cup ketchup

½ Cup red wine vinegar

½ Cup brown sugar

1 Tbsp molasses

½ Cup water

2 Tbsp hot sauce (I use Marie Sharp’s)

3 Tsp cayenne

1 Tsp black pepper

2 Cloves garlic - crushed


Smoked blueberry meatballs:

Mix together beef and pork.

Add egg and remaining ingredients blending with hands (it’s the best way to do it!) until well combined.

Roll out meatballs 2” across, and press together well (bread crumbs have been omitted in this recipe to keep the meatballs juicy and free from filler. But this means you have to press your meatballs tightly, in order to maintain their shape).

Place meatballs on a Frogmat or in an aluminum tray inside the preheated smoker.

Smoke at 225°F for 2½ hours with oak bisquettes.

While the meatballs are smoking, prepare BBQ sauce.

Spicy blueberry BBQ sauce:

Combine all sauce ingredients in a saucepan and bring to a boil.

Simmer for 5-7 minutes.

Remove from heat and let cool.

Remove garlic cloves.

Blend sauce with a hand blender or in a regular blender until smooth.

Serve smoked meatballs with BBQ sauce, as an appetizer, or in a tasty sandwich!

Recipe by Lena Clayton


Oak Bisquettes for Bradley Smokers

The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.

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