Paleo Smoked Duck Meatballs


Prep time
30 min

2 - 4 ppl

Cook time
15 min



1 DUCKCHAR Moulard Duck Breast
1 Egg
2 teaspoons onion, grated
1 teaspoon garlic powder
1 teaspoon paprika
1/2 pineapple, diced
1 tablespoon garlic, minced
1/4 cup coconut aminos
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
2 tablespoons honey
1 can tomato paste (6 oz)
2 tablespoons lemon juice
1/3 cup water
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 lime
Jalapeno (garnish)
Parsley (garnish)

Cooking Directions

BBQ Sauce:
Step 1 - Make the ketchup. Combine tomato paste, lemon juice, dry mustard, water, 1/4 teaspoon salt, cinnamon, and cayenne pepper in a bowl.

Step 2 - In a small sauce pan, combine 4 tablespoons ketchup with fresh ginger, coconut aminos, pineapple juice, honey, minced garlic, red pepper flakes, and salt + pepper (to taste). Simmer mix for 10 minutes.

Step 1 -
 Hand grind DUCKCHAR Moulard Duck Breast. Chill duck in freezer for five minutes. Remove and grind with a sharp blade. First, cut into thin slices short ways. Then cut again long ways. Chop until coarsely ground - no need to overdo it. The meat will reach an even better consistency as it cooks.

Step 2 - In a large bowl, combine ground duck with egg, paprika, garlic powder, grated onion, salt, and pepper.

Step 3 - Form ground duck mix into golf ball-sized meatballs. Set pellet smoker to 450 and cook for about 15 minutes or until internal temp reaches 165 degrees F.

Step 4 - Cook Pineapple in skillet for a few minutes on pellet grill. Then add meatballs and homemade BBQ sauce (to taste) to pineapple and cook for 5 minutes. Garnish with fresh lime juice, diced jalapenos, and parsley.


Get the Duck