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Cooking Tips and Recipes

Smoked Certified Akaushi Beef™ Meatballs


These amazing smoked meatballs feature the distinct, buttery-flavor of Certified Akaushi ground beef and will have everyone asking for seconds.

Serves 6 people

Recipe and images by A Girl and Her Grill


2 pounds Certified Akaushi ground beef

2 tablespoons Worcestershire sauce

1/3 cup onion diced

1/3 cup ketchup

2 tablespoons barbecue sauce

1/2 cup ground plain pork rinds (grind until the consistency of bread crumbs)

1 large beaten egg

1/4 cup milk

3 heaping tablespoons rub seasoning

1 teaspoon minced garlic

1 teaspoon fresh ground pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon pink Himalayan salt



Preheat your grill and place on “smoke” setting (about 180 degrees F).


Spray two baking racks with non-stick cooking spray and set aside.


Gather and combine all ingredients in a large mixing bowl, using your hands to mix well.


Shape the meatball mixture into 1- to 2-inch meatballs. It is important that the meatballs are close to the same size, so they cook evenly.


Place the meatballs on the baking racks so they are not touching. Once all your meatballs are on the baking racks, sprinkle the top of each meatball with a little extra seasoning rub. Then place them onto the grill.


Smoke (or “Super Smoke” if your grill has that setting) the meatballs at about 180 degrees F for 30 minutes. After the smoke time is up, turn your grill up to 350 degrees F and cook the meatballs until they reach an internal temperature of 165 degrees F.


Remove from grill, serve immediately and enjoy!