Directions

Buffalo Chicken Meatballs Recipe

1. Preheat your Yoder Smokers YS640 Pellet Smoker to 275°F. Combine all ingredients, except the wing sauce in the bowl of a stand mixer. Mix on medium for about one minute, until the mixture becomes tacky and holds together. Form into about 20 (1 ounce) meatballs.

2. Place meatballs on top of FrogMats on the grates of the smoker and cook until the internal temperature reaches 165°F. Begin checking the internal temperatures after 30 minutes. We recommend using an instant read thermometer like the Maverick PT-75. Transfer the meatballs to a crock pot set to warm and toss the meatballs in the Bone Suckin' Honey & Habanero Wing Sauce. Hold warm for serving.

   
3. Blue Cheese Dressing: Combine all ingredients in a blender or food processor. Blend until smooth. Adjust seasoning, as necessary.
   

Caribbean Jerk Chicken Meatballs Recipe

1. Preheat your Yoder Smokers YS640 Pellet Smoker to 275°F. Combine all ingredients, except the wing sauce in the bowl of a stand mixer. Mix on medium for about one minute, until the mixture becomes tacky and holds together. Form into about 20 (1 ounce) meatballs.

   

2. Place meatballs on top of FrogMats on the grates of the smoker and cook until the internal temperature reaches 165°F. Begin checking the internal temperatures after 30 minutes. We recommend using an instant read thermometer like the Maverick PT-75. Transfer the meatballs to a crock pot set to warm and toss the meatballs in the Caribbean Jerk Wing Sauce. Hold warm for serving.