Step 1

Place the roughly chopped bell pepper, onion and garlic in a food processor and pulse until nearly puréed (alternatively, chop them by hand as fine as possible). Combine all ingredients, except sauce, in the bowl of a stand mixer. Using the paddle attachment, mix on medium for about 1 minute. The mixture should be tacky and hold together.

Step 2

Preheat your Yoder Smokers YS640 Pellet Smoker to 225°F. Form the meat mixture into 3/4 oz balls. Place on Frogmats in your cooker. Smoke at 225°F until meatballs reach internal temperature of 165°F, about 1-1.5 hours. Check internal temperature with an instant read thermometer like the Maverick PT-Transfer to a pan/dish/crock pot. Toss in sauce immediately.

Step 3

Place the roughly chopped bell pepper, onion and garlic in a food processor and pulse until nearly puréed (alternatively, chop them by hand as fine as possible). Combine all ingredients, except sauce, in the bowl of a stand mixer. Using the paddle attachment, mix on medium for about 1 minute. The mixture should be tacky and hold together.

Step 4

Preheat your Yoder Smokers YS640 Pellet Smoker to 225°F. Form the meat mixture into 3/4 oz balls. Place on Frogmats in your cooker. Smoke at 225°F until meatballs reach internal temperature of 165°F, about 1-1.5 hours. Check internal temperature with an instant read thermometer like the Maverick PT-Transfer to a pan/dish/crock pot. Toss in sauce immediately.