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Nutrition Facts
Serving Size 231 g
(Approx. 8 Servings)
Amount Per Serving
Calories 530 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 14 g 70%
Trans Fat 0.5 g
Cholesterol 95 mg 32%
Sodium 1800 mg 75%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 34 g
Protein 23 g
Vitamin A 10% Iron 8%
Vitamin C 4% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Raspberry-Chipotle Smoked Meatballs
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Lb ground beef
1/2 Lb ground pork
1/2 cup(s) H-E-B Specialty Series Texas Barbeque Sauce
1/4 cup(s) 2 Gringos Chupacabra Rub
1/3 cup(s) panko bread crumbs
1/2 cup(s) H-E-B Shredded Mild Cheddar Cheese
1/2 cup(s) onion, chopped
1/3 cup(s) ketchup
1 large egg
1/3 cup(s) Worcestershire sauce
8 Oz H-E-B Sharp Cheddar Cheese Nuggets
12 Oz Robert's Reserve Raspberry Chipotle Sauce, divided use
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Instructions

1
Using apple or hickory wood, preheat smoker to about 250°F. (If you are using wood chips, soak them in water for at least an hour before use.)
2
In a large mixing bowl, add ground beef, ground pork, barbeque sauce, chupacabra rub, panko bread crumbs, shredded cheddar, chopped onion, ketchup, egg and Worcestershire. Using your hands, mix until well incorporated.
3
Using a size 20 ice cream scoop, scoop out meatballs and place on a greased baking sheet.
4
Press a cheddar nugget into the center of each meatball and roll back into a ball.
5
Place rolled meatballs into a smoker for 1 hour. Use 1 cup of raspberry chipotle sauce to glaze meatballs every 15 minutes.
6
Remove meatballs from smoker once they have reached an internal temperature of 160°F.
7
Allow meatballs to rest 10 to 15 minutes before serving with remaining raspberry chipotle sauce.

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