Honey Buffalo Smoked Wild Hog Meatballs

Get your smokers ready! This one is a winner.

I recently was gifted some wild hog meat after an incident with our freezer. It’s been so long since I’ve had some- I was so thankful! I love pairing wild hog and commercial hog even with something sweet. I was in the mood for something spicy that night and boom- a honey buffalo sauce. It’s the perfect amount of kick for those who like their sauces on the spicier side, but can easily be toned down by decreasing the amount of buffalo sauce to 3/4 cup.

The meatballs themselves are delicious. They’re packed with flavors of onion and garlic and binded together with egg and Panko breadcrumbs. Then they are cooked low and slow on the smoker which give the perfect kiss of smoke to these tasty meatballs. When paired with the honey buffalo sauce, these meatballs are a must try!

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Honey Buffalo Smoked Wild Hog Meatballs

Wild hog smoked meatballs

These honey buffalo meatballs are spicy with a big kick. They go great using wild hog meat but you can swap out virtually any other game meat. If I’m not serving these as an appetizer, they go great over rice.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 People 1x


  • 1 pound ground wild hog
  • ½ cup plain panko
  • 2 tablespoons fresh parsley (plus more to garnish)
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 egg

For the Sauce

  • ¾ to 1 cup buffalo sauce (use one cup for ?)
  • ¾ cup honey
  • 3 tablespoons butter (cut into pieces)


  1. Preheat smoker to 250 degrees F
  2. Mix the wild hog, panko, parsley, paprika, garlic powder, onion powder, salt, black pepped and one egg in a large bowl. Form into equal sized meatballs using an ice cream scooper.
  3. Place the meatballs into a well seasoned cast iron skillet
  4. Whisk the buffalo and honey together in a small bowl. Pour over meatballs then add in butter pieces all around the skillet.
  5. Cook for 1-1.5 hours or until the internal temperature reaches 160 degrees.
  6. Once the meatballs have reached an internal temperature of 160 degrees remove them from the grill and garnish them with sesame seeds and green onions. Serve with toothpicks for an appetizer or over rice for a meal

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