Smokehouse Meatballs

Ingredients

Smokehouse Meatballs

• 2 lb ground beef (80/20)
• 1 cup Italian bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup parsley, finely chopped
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• 2 tsp Meat Church Blanco or Holy Cow
• 1 large egg
• 1/4 cup milk or half-and-half

Goat Cheese Mashed Potatoes

• 3 lb Yukon gold potatoes, peeled & diced
• 1 cup water (Instant Pot base)
• 1 tsp salt (for cooking)
• 1/2–3/4 cup warm heavy cream or milk
• 4 tbsp butter
• 4 oz goat cheese
• Salt & pepper to taste

Garlic Butter Finish

• 1/2 cup butter
• 6–8 garlic cloves, smashed
• Salt & pepper
• Fresh parsley for garnish

Directions

Make the Meatballs

1. Combine beef, bread crumbs, Parmesan, parsley, seasonings, egg, and milk.
2. Mix gently — do not overwork.
3. Form into 9–12 meatballs and chill 20–30 minutes.
4. Preheat Big Green Egg or grill to 300–325°F direct heat.
5. Cook meatballs, turning occasionally, until crusty and internal temp reaches 145°F.

Goat Cheese Mashed Potatoes

1. Add **1 cup water** to Instant Pot and place trivet inside.
2. Set potatoes on top of trivet — do **not** submerge.
3. Pressure cook 8 minutes, quick release.
4. Transfer to a bowl, add butter, goat cheese, and half the warm cream.
5. Whip until smooth, adjusting liquid and seasoning.

Garlic Butter & Serve

1. Melt butter over low heat and gently cook garlic until soft.
2. Spread mashed potatoes in a warm cast-iron pan.
3. Nestle meatballs into potatoes and spoon garlic butter over the top.
4. Finish with parsley and serve hot.