smokehouse meatballs

Juicy, wood-fired beef meatballs served over creamy goat cheese mashed potatoes and finished with warm garlic butter. Rustic comfort food with a touch of smoke, built for sharing around the table.

Serves

4

time

~ 1 hr

skill

5/10

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ingredients

Smokehouse Meatballs

  • 2 lbs 80/20 ground beef
  • 1 cup Italian breadcrumbs
  • ½ cup freshly grated Parmesan
  • ¼ cup fresh parsley, finely chopped
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tsp garlic powder
  • ½ tsp crushed red pepper flakes
  • 2 tsp Meat Church Blanco or Holy Cow seasoning
  • 1 large egg
  • ¼ cup milk or half-and-half

Goat Cheese Mashed Potatoes

  • 3 lbs Yukon Gold potatoes, peeled and diced
  • 1 cup water (for the Instant Pot)
  • 1 tsp kosher salt
  • 4 tbsp butter
  • 4 oz chèvre
  • ½–¾ cup warm heavy cream or whole milk
  • Kosher salt and freshly cracked black pepper, to taste

Garlic Butter

  • ½ cup butter
  • 6–8 garlic cloves, lightly smashed
  • Pinch of kosher salt
  • Freshly cracked black pepper

Garnish

  • Fresh parsley, chopped

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directions

Prepare the Meatballs

  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, seasonings, egg, and milk.
  2. Mix gently until just combined, taking care not to overwork the meat.
  3. Form into 9–12 evenly sized meatballs.
  4. Refrigerate for 20–30 minutes to help them hold their shape while cooking.

Smoke the Meatballs

  1. Prepare the Big Green Egg for direct cooking at 300–325°F.
  2. Arrange the meatballs evenly over the grate.
  3. Cook, turning occasionally, until browned on all sides and the internal temperature reaches 145°F.
  4. Remove from the grill and let rest while you finish the potatoes.

Goat Cheese Mashed Potatoes

  1. Add 1 cup of water to the Instant Pot and place the trivet inside.
  2. Arrange the potatoes on the trivet and sprinkle with the kosher salt.
  3. Pressure cook for 8 minutes, then quick release.
  4. Transfer the potatoes to a large bowl.
  5. Add the butter, chèvre, and half of the warm cream.
  6. Mash or whip until smooth, adding additional cream as needed.
  7. Season with kosher salt and freshly cracked black pepper.

Garlic Butter

  1. Melt the butter over low heat.
  2. Add the smashed garlic cloves and cook gently until softened and fragrant, being careful not to brown the garlic.
  3. Season lightly with salt and pepper.

Plate & Serve

  1. Spread the warm goat cheese mashed potatoes into a large cast-iron skillet or serving dish.
  2. Nestle the smoked meatballs into the potatoes.
  3. Spoon the warm garlic butter over the meatballs and potatoes.
  4. Finish with fresh parsley and serve immediately.

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Tennessee Tastebuds Tip

Chilling the meatballs before they hit the grill helps them hold their shape while developing a beautiful crust over the fire. Mix the meat gently—overworking the beef is the quickest way to end up with dense meatballs.

Kitchen Notes

The creamy chèvre mashed potatoes are more than a side—they’re part of the dish. The tangy goat cheese balances the richness of the beef, while the warm garlic butter ties everything together. Serve straight from the cast-iron skillet and let everyone help themselves for a meal that feels both rustic and elevated.

© 2026 Tennessee Tastebuds · Nathan Walker