Woodfire Smoked Swedish Meatballs

Prep the Woodfire: Fill your Woodfire with pellets and set it to the Smoker setting, 225F(107C) and 2 hours.
Make the Meatballs: Mix all of the meatball ingredients in a big bowl. It is easiest to do this with gloved hands. Pinch off a global sized amount of meat and gently roll it in your hands until it forms a ball. Place the meatballs in the Woodfire Basket, sprayed with some Wagyu Beef Tallow.
Smoke the Meatballs: Load the meatballs into the Woodffire when it says "add food". Right before closing the lid spray the meatballs with some Wagyu Beef Tallow. Smoke until they reach 165F(74C).
Make the Gravy: While your meatballs are smoking get a large pot and put it over medium heat. Add the butter and garlic and cook for 3 minutes. Then add the flour and cook for 2 minutes, while continuously stirring. Then add in the beef stock and other ingredients. Combine well and taste for seasoning. Add salt if desired. Simmer for about 5 minutes so it reduces and can coat the back of a spoon. Set it aside.
Finnish the Meatballs: When the meatballs have reached that internal temperature (about 70 minutes), take the basket out and set it aside. Use a high heat glove and take the grill insert out being careful so you can pour all the drippings into your gravy. Set the Woodfire to Broil and let it preheat for 5-10 minutes. Broil the meatballs for 7 minutes to give them a little extra color. Take the Meatballs and put them in a pan, cover them with gravy. Set in the smoker set to 250F(121C) for 10-15 minutes. You can skip this step if you are really hungry and just want to eat!

Woodfire Smoked Swedish Meatballs

Ingredients

Meatballls

Gravy:

Instructions

Nutrition