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Saucing the bougie ball meatballs on the smoker

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Bougie Balls: Wagyu and Iberico BBQ Meatballs

Recipe by Bourbon & Blues BBQ

We gave the classic meatball a serious upgrade with this rich, smoky riff we call Bougie Balls. Made with a decadent blend of Wagyu beef and Iberico pork, these meatballs are packed with fresh herbs, parmesan cheese, and an egg to bind it all together. We cooked them on the Recteq for that perfect kiss of smoke, then glazed them in Tillman’s Chipotle Apple BBQ Sauce for a sweet heat finish that sets them apart. Fancy never tasted so fire. 🔥

  • Total Time60 min
  • Yield24-35 meatballs 1x

Ingredients

Units Scale
  • 1 lb ground Wagyu beef
  • 1 lb ground Iberico pork
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh oregano (or 1 tsp dried)
  • 3 cloves garlic, minced
  • 1 egg
  • 1/4 cup panko breadcrumbs (optional, for extra structure)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Tillman’s Chipotle Apple BBQ Sauce—or, your favorite BBQ sauce (for glazing)

Instructions

  1. Start with Cold Ingredients: Make sure your Wagyu beef and Iberico pork are cold (but not frozen). This helps keep the fat from breaking down too early and makes the mixture easier to work with.
  2. Combine Aromatics and Dry Ingredients First: In a large mixing bowl, add the chopped herbs, minced garlic, parmesan cheese, salt, pepper, and breadcrumbs (if using). Stir these together first to evenly distribute the seasoning.
  3. Add the Meats: Add the ground Wagyu beef and Iberico pork on top of the herb/cheese mixture. Use your hands or a spatula to gently fold the meat into the seasoning mix—don’t mash it.
  4. Add the Egg: Crack the egg into a small bowl and beat it lightly, then pour it over the meat mixture. Gently mix again until everything is just combined. Avoid overmixing to keep the texture tender, not tough.
  5. Check the Texture: The mixture should hold its shape when formed into a ball but not feel wet or overly sticky. If it’s too loose, add a little more panko. If it feels dry, a splash of milk or cream can help.
  6. Let It Rest (Optional): For best flavor and structure, cover the bowl and let the mixture rest in the fridge for 15–30 minutes before forming into meatballs.

Notes

Don’t overmix. Gently fold everything together just until combined. Overmixing can make the meatballs dense and rubbery instead of tender and juicy.

Use a light touch. When rolling the meatballs, don’t pack them too tight—use a gentle hand so they stay tender and airy after cooking.

Chill before rolling (optional but recommended). If your mix feels sticky or soft, pop it in the fridge for 15–30 minutes. It firms up and makes shaping easier—especially with rich meats like Wagyu and Iberico.

Use a wire rack or pizza screen on your smoker. Placing the meatballs on a wire rack or pizza screen allows better airflow and keeps them from sitting in rendered fat. It also helps them hold their shape and develop a more even crust without sticking to the grates.

Mind the fat—Avoid a smoke show. Wagyu and Iberico are both high in fat, which means you’ll get some serious drippings. To prevent flare-ups or bitter-tasting smoke, place a drip pan under the rack or pizza screen to catch grease. Make sure your smoker is clean before the cook—excess grease buildup can ignite or create off-flavors with all that rich meat.

Monitor internal temp. Aim for an internal temp of 160°F. Because of the fat content in Wagyu and Iberico, these can handle a little carryover heat without drying out.

Sauce at the end. Glaze the meatballs in the last 5–10 minutes of smoking to avoid burning the sugars in the BBQ sauce. You want glossy—not charred.

Great for meal prep or parties. You can make the mix ahead of time and refrigerate it for up to 24 hours—or freeze the rolled meatballs (raw) and cook them straight from frozen with a little extra time.

Serving ideas: Serve on a skewer, in a slider bun, over creamy polenta, or on a cutting board with toothpicks.

  • Prep Time: 30 min
  • Cook Time: 30 min
  • Method: Grilling

Find it online: https://www.bourbonandbluesbbq.com/bougie-balls/