Makes : roughly 60 1/2-ounce mini meatballs
Prep time : 20 minutes
Cook time : 20-25 minutes
Smoker Pellets : Hardwood pellets in apple, hickory, and cherry blend.
Cuts : Five Marys dry-aged ground beef and Five Marys ground pork.
![](https://mary.today/wp-content/uploads/2021/02/Screen-Shot-2021-02-18-at-10.43.24-AM-707x1024.png)
Ingredients :
Meatballs –
- 1 pound Five Marys Farms ground beef
- 1 pound Five Marys Farms ground pork
- 1 egg
- 1 slice sandwich bread
- 2 cloves fresh garlic, minced
- 1/2 teaspoon onion powder
- 1 tablespoon tomato paste
- Pinch of red pepper flakes
- Salt and pepper to taste
Sweet ānā spicy sauce –
- 1 1/2 cups pineapple juice
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1 teaspoon toasted chili sesame oil
- 1 clove garlic, crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup dark brown sugar
- Pinch of red pepper flakes (optional)
- Several dashes of hot sauce
Corn starch slurry –
- 1/4 cup cold water
- 2 heaping teaspoons corn starch
![](https://mary.today/wp-content/uploads/2021/02/Screen-Shot-2021-02-18-at-10.43.35-AM-704x1024.png)
Instructions:
- Preheat the grill to 300 degrees F.
- Line a baking sheet with parchment paper.
- Mix the meatball ingredients thoroughly.
- Roll into 1/2-inch balls and place on the sheet pan.
- Place the sheet pan in the smoker.
- Check every few minutes and rotate for even cooking.
- To prepare the sweet ānā spicy sauce, bring all ingredients (except corn starch slurry) to a simmer over medium heat.
- Whisk the cold water and corn starch to make the slurry.
- Pour the slurry into the simmering sauce.
- Cook 3-4 minutes more and toss the meatballs in the hot sauce.
Enjoy!
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