Meatballs and gravy cooked on the grill are a crowd favorite that is great for any tailgate or family dinner. These have a spicy kick from some Italian sausage mixed in with the beef, and a hint of smoke flavor that is added during grilling.
Combine all ingredients in the Meatball mixture section into a bowl and combine well.
Form into roughly 2-inch balls, and put in pan.
Preheat grill and put wood chips in smoker box. Leave one burn on high at the far end of the grill, and one on low. Turn remaining burners off. Place smoker box over burners that are on.
Place meatballs on top rack, and off to the side of the burners that are on on the bottom rack.
Cook on indirect heat for 45 minutes or until done. They will be done when they reach an internal temperature of 165-degrees. Turn once halfway through cooking for even browning.
To make the gravy, place a cast iron Dutch oven or large pot on the side burner or stovetop. Melt the butter, and add the flour. Whisk in and keep stirring for a few minutes to cook the mixture. Add the beef broth and stir while the mixture thickens.
Add the cooked meatballs to the gravy and simmer for 30 minutes then serve.
Serve immediately or store in an airtight container for up to one week.
Note: To make this gluten free omit the flour. Melt the butter, add the beef broth. Make a cornstarch slurry to thicken. For keto, reduce the Worcestershire sauce by half or use a keto approved substitute. Omit flour and use wheat flour, arrowroot, or another cornstarch substitute for thickening.