smokehouse meatballs

From the September 2026 Table -  
Juicy, wood-fired beef meatballs served over creamy goat cheese mashed potatoes with charred garlic broccolini, then finished with warm garlic butter. Familiar ingredients transformed into deeply flavorful comfort food with just a touch of smoke.

Serves

4

time

~ 1 hr 15 min

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 tsp kosher salt
  • 4 tbsp butter
  • 8 oz chèvre
  • ½–¾ cup warm heavy cream or whole milk
  • Kosher salt and freshly cracked black pepper, to taste

Charred Garlic Broccolini

  • 1 large bunch broccolini
  • 1–2 tbsp extra-virgin olive oil
  • 2 cloves garlic, finely grated
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • ½ lemon

Garlic Butter

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

Garnish

  • Fresh parsley, chopped
  • Grated Parmesan

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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 7–10 meatballs, depending on how large you want them. For the oversized meatballs pictured here, divide the mixture into 7 equal portions.
  4. Refrigerate for 20–30 minutes to help them hold their shape while cooking.

Cook the Meatballs

  1. Prepare the Big Green Egg, or cooker of choice, for two-zone cooking at 400–425°F, with both direct and indirect cooking areas.
  2. Place the meatballs over the direct side and sear, turning as needed, until nicely browned and lightly charred on all sides.
  3. Move the meatballs to the indirect side and continue cooking until the internal temperature reaches 160°F.
  4. Remove from the grill and allow to rest while you finish the remaining components.

Prepare the Mash

  1. Bring a large stock pot or Dutch oven of salted water to a boil.
  2. Add potatoes and boil 8–10 minutes, or until fork tender, meanwhile warm the cream in a separate saucepan.
  3. Strain potatoes and transfer to a large bowl.
  4. Add the butter, chèvre, and half of the warm cream.
  5. Mash or whip until smooth, adding additional cream as needed.
  6. Season with kosher salt and freshly cracked black pepper.

Char the Broccolini

  1. Trim any dry ends from the broccolini, leaving the stalks whole.
  2. Toss with olive oil, finely grated garlic, kosher salt, and black pepper until lightly coated.
  3. While the meatballs finish over indirect heat, place the broccolini over the direct side of the grill.
  4. Cook, turning occasionally, until the stalks are tender-crisp and the florets are deeply charred and blistered.
  5. Remove from the heat and immediately squeeze fresh lemon juice over the broccolini. Toss and season to taste.

Prepare the 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 meatballs into the potatoes.
  3. Arrange the charred garlic broccolini alongside the meatballs.
  4. Spoon the warm garlic butter—and a few of those softened garlic cloves—over the meatballs and potatoes.
  5. Finish with freshly grated Parmesan and chopped parsley. Serve immediately.

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Tennessee Tastebuds Tip

Go big with the meatballs. Seven oversized meatballs from a two-pound batch give you plenty of surface area to develop a deeply browned crust while keeping the centers juicy. For smaller portions, divide the mixture into 9–10 meatballs instead. Chilling them for 20–30 minutes before cooking helps them hold their shape.

Kitchen Notes

For the Big Green Egg, I prefer a two-zone setup at 400–425°F. Sear the meatballs over direct heat to develop a deeply browned crust, then move them to the indirect side to finish cooking to 160°F. This gives you the crust and live-fire flavor of direct cooking without burning the outside before the centers are done. Cook the broccolini over the direct side, turning occasionally, until the stems are tender and the florets are nicely charred.

If you aren’t able to set up two-zone cooking, run the Egg direct at 350–375°F instead. Keep the meatballs moving as needed to prevent scorching and cook until they reach 160°F internally.

No grill? No problem. Bake the meatballs in a 400°F oven until browned and cooked through, or cook them in a heavy skillet on the stovetop. You’ll lose a little of the smoke and live-fire char, but you absolutely don’t need a Big Green Egg to make this dish.

© 2026 Tennessee Tastebuds · Nathan Walker