Smoked Steak Au Poivre Meatballs
Smoky beef-and-pork meatballs with rosemary, thyme, and garlic, finished in a creamy cracked-peppercorn whiskey sauce. Serve over mashed potatoes with green beans and chives.
Traeger-smoked steakhouse-style meatballs simmered in a rich au poivre sauce.
Yield
4 servings
Time
About 1 hour
Equipment
Traeger grill with Super Smoke (if available),Mixing bowl,Skillet,Mortar and pestle,Instant-read thermometer
Ingredients
[object Object],[object Object],[object Object]
Instructions
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Why It Works
Red wine-soaked panko helps keep the meatballs tender, while low-temperature smoke adds depth. Toasted cracked peppercorns, whiskey, beef stock, and cream create the bold, creamy sauce associated with steak au poivre.
Pairings
Creamy mashed potatoes,Green beans,A full-bodied red wine or whiskey