Smoked Swedish Meatballs

Preheat the pellet smoker to 225°F.

In a large bowl, add the ground beef. Sprinkle in the Italian seasoning, salt, garlic powder, onion powder, black pepper, and allspice. Mix until the seasonings are evenly distributed throughout the beef.

Add the panko breadcrumbs and mix until combined.

Stir in the milk, then add the egg, mixing well after each addition until the mixture is evenly combined.

Use a medium-sized cookie scoop (1 ½ tablespoons) and portion the mixture into meatballs.

Roll each portion in your palms to form smooth balls.

Arrange the meatballs in a large skillet or disposable aluminium pan, leaving a little space between each meatball.

Place the pan on the smoker grate and smoke for 35-40 minutes, or until the meatballs reach an internal temperature of 160°F.

While the meatballs are cooking, make the sauce. In a saucepan, over medium heat, melt the butter.

Add the onions and cook for 3-4 minutes, stirring occasionally until softened.

Sprinkle in the flour and whisk continuously until a smooth paste forms.

Slowly pour the beef broth while whisking to create a smooth sauce.

Add the garlic powder, salt, and pepper. Mix well.

Continue cooking over medium heat for an additional 8-10 minutes, whisking frequently until the sauce thickens to your desired consistency.

Once the meatballs on the smoker have reached an internal temperature of 160°F, carefully pour the sauce over the meatballs.

Return the pan to the smoker and cook for an additional 10 minutes to allow the flavors to blend.

Serve and Enjoy!