Traditional recipes

Slim Jim Meatballs

Slim Jim Meatballs

I know what you're thinking, why on earth would I use Slim Jims in a meatball recipe? The answer is simple: becuase I can. I actually made these meatballs for my office's holiday party, and didn't tell anyone that I would Slim Jim's meat sticks. Guess what...there wasn't a single meatball left. In addition to it's great taste, this recipe supplies interesting converstaion peices.


If using an egg substitute, use 1/2 cup of liquid egg substitutes.


  • 10 Slim Jim meat sticks, roughly chopped
  • 1/2 Cup whole milk
  • 1 sausage link, casing removed
  • 1 yellow onion, chopped
  • 2 eggs
  • 1/2 Cup roughly chopped parsley
  • 1/2 Cup panko


Calories Per Serving607

Folate equivalent (total)27µg7%

Riboflavin (B2)0.8mg47.6%

How To Make Delicious Beef Slim Jim At Home

Beef sticks snacks like Slim Jim are much sought after in the market. However, there is no need to go to the grocery store every time you need to serve your guests such delicious beef jerky snacks. With the right recipe, you can make these beef snacks at home.

Recipe for making beef Slim Jim

The packaged Slim Jim snacks you buy from supermarkets are just beef sticks with some slight changes in the recipe. In other words, you can easily make these delicious snacks in your kitchen. You will need the following ingredients to make this beef jerky snack.

  • 4 pounds of beef
  • Two tablespoons of liquid smoke
  • A bottle of Allegro marinade
  • One tablespoon crushed red pepper
  • One bottle of Szechuan Hot and Spicy sauce
  • ¼ cup of Worcestershire and soy sauce
  • ½ tablespoon of onion salt, pepper blend, cumin, and black pepper

In addition to the above, get the other cooking essentials like bowl, aluminium foil, plastic wrap, baking sheet, etc. Now, to make the beef stickssnacks, you need to make the marinade by mixing the ingredients in the bowl.

Mix the ingredients properly, especially the pepper blend, which will have a variety of peppercorns in it including green, pink, black, and white. Start with the liquid ingredients and then add the other ingredients to the mixture. Once the marinade is ready, store it in the refrigerator and leave it there for a day or two.

Next, you need to get the beef ready. You can choose any beef type for making the beef sticks. However, you need to freeze the meat beforehand. Make sure that you take it out of the freezer at least one hour before you start the preparation.

Slice the beef down to different lengths. Maintain a thickness of 1/8 inch for the slices. Put these slices into the bowl of marinade. Cover the bowl with plastic wrap and store it in the refrigerator. Let it stay put for a day or two. After that, remove it and get it ready for baking.

Place the aluminium foil on the baking sheet and place the marinated beef strips on it. Place this inside the oven and bake these strips at 145 degrees for 6 to 8 hours. Then, remove it from the oven and let it cool down before serving.

Recipe Summary

  • 1 ½ pounds ground beef
  • ⅔ cup crushed saltine cracker crumbs
  • ⅓ cup minced onion
  • 1 egg
  • ¼ cup milk
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch
  • ½ cup packed brown sugar
  • 1 (15 ounce) can pineapple chunks - drained, with juice reserved
  • ⅓ cup white vinegar
  • 1 tablespoon soy sauce
  • ⅓ cup chopped green bell pepper

In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.

Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Asian Chicken Meatballs

Mitch Mandel and Thomas MacDonald

These chicken meatballs are inspired by street-corner grills in Vietnam and Thailand, where ginger, garlic, and chiles reign supreme. With those bold flavors, plus the char of a hot charcoal grill, you won't need a fat-heavy mix of meat, or even a pile of spaghetti, to make an outstanding dinner with this chicken meatballs recipe. Serve them with steamed rice, cucumbers, maybe a bit of sauce, and big lettuce leaves for wrapping, and let everyone make their own Asian-style burrito.

Get our recipe for Asian Chicken Meatballs.

Spray a pan with low calorie cooking spray and sauté 2 finely chopped red chillies, 1 finely chopped onion and 2 crushed garlic cloves over a high heat for 5 minutes.

Add 400g passata and 200ml vegetable stock, bring to the boil, cover and simmer gently for 15-20 minutes. Season.

Meanwhile, cook the Slimming World meatballs according to packet instructions.

Stir into the sauce and serve with cooked dried wholemeal pasta and add lots of green vegetables if you wish.

Kutas Slim Jim Recipe

I just picked up a copy of Rytek Kutas' book and loving it, I've heard he's got a great Slim Jim recipe but I can't seem to find it in the book (4th Edition). I"m probably just dumb, but if you guys could point me towards it would be much appreciated! I know the recipe is posted online but I was hoping to find it in the book!!


Legendary Pitmaster






Master of the Pit

I had saved these a while back. They are from another forum and I have not tried these personally. And no, I have not pulled my Kutas book off the shelf to compare to the book version (but the original post said it was the recipe). I generally go with ECA for the "twang" but you could substitute dried buttermilk powder instead of the Fermento and dextrose. Look for Saco Buttermilk Powder in your local grocery store baking isle.

Slim Jims (10 pound recipe)

2 level tsp. Prague Powder #1
4 tbsp. paprika
6 tbsp. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery
1 tbsp. mace
1 tsp. granulated garlic
3 1/2 ozs. kosher salt
1 1/2 ozs. powdered dextrose
6 ozs. Fermento
10 pounds lean ground beef

This is the Kutas recipe. The last two ingredients are for fermentation and
may be omitted if you don't want the tang. After you stuff the beef sticks,
he recommends smoking at 90-110 F for 8 hours and letting it go at this
temperature for another 12 if you want the tang to fully develop. Then you
raise the smokehouse temperature until the meat reaches 145º internally.

If you wish to modify your current recipe for the dehydrator, or use this
one in it (I highly recommend it, I've made it several times), just follow
the temperature guidelines - IOW, keep the temperature under 110 for 8 to
20 hours, then crank it up to cook the sausage at the very end. What you've
probably been doing is following the same procedure as for jerky, at 145
until dry, and have been ending up with jerky in a casing. Beef sticks will
not be as dry as jerky, hence the lower temperature. FWIW, I use the Prague
Powder #1 and make jerky at 120 and it is much more flavorful than the stuff
dried at 145 like most recipes call for. Under 140, the curing powder is
absolutely necessary to prevent the growth of botulism.

This Pepperoni recipe can be made from beef or pork or a combination of any meat such as venison, Bear, Elk, Moose or other sources. You'll want about a 15%-20% total fat content
Per each 1 pound of ground meat add (coarse grind , or fine grind according to your preferences. keep your meat as cold as possible to avoid smearing the fat. White specks of fat are preferable in the finished product.

per each pound of ground meat, add

1 level Tablespoon Mortons Tender Quick
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground or whole mustard seed
1/2 teaspoon fennel seed, slightly crushed or ground
1/4 teaspoon crushed red pepper (double amount for spicier product)
1/4 teaspoon crushed or ground anise seed
1/4 teaspoon garlic powder or granulated garlic
1 TBS Smoked paprika for color, or a mild Hungarian would also work but avoid the dark bitter Spanish paprika

You may also add encapsulated citric acid for tanginess

Mix well, let cure overnight after stuffing casing then smoke to an internal of 150-155.

stuff into hog casing, and link into equal length pairs for hanging in the smoker. I have also made snack sticks using edible collagen snack-stick casings with great success.

place in smoker, for 2 hours at 120F vents open 100%, with no smoke
Then increase the temperature to 140F, set vents at 75% open with smoke for another 2 hours. finally close vents to 25% with smoker temperature at 180F with smoke until internal temperature of 150-155F is reached. You can spray with cold water for a more plump appearance, or let them cool naturally for a denser texture with wrinkled casings.

Holiday Bourbon Whiskey Meatballs

How many times will you hear that sentence this holiday?

Believe me, you will get asked that question, over and over again each time you bring these yummy meatballs to your holiday party. Ohhh boy these are good!


  • 1 pound Bag Frozen Meatballs
  • ½ cups Ketchup (Heaping)
  • ½ cups Brown Sugar, Packed
  • ¼ cups Bourbon Whiskey
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Worcestershire Sauce


NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.

In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.

You don’t want to burn all that wonderful whiskey sauce! That’s the best part!

Skinny Hawaiian Meatballs Recipe

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Weight Watchers rolled out their FreeStyle update in December 2017, and along with fruits and vegetables, ground turkey breast was included in zero point foods. You have to make sure it is 98% fat-free and turkey breast meat only (no dark meat). Since ground turkey breast can be a bit bland at times, this is a great way to add some flavor without a ton of calories. Plus, kids will love the sweet and sour option on the menu!

Ingredients for Skinny Hawaiian Meatballs Recipe:

1 pound 98% fat-free ground turkey breast

1/2 cup Italian breadcrumbs

1/4 cup onion, finely chopped

1/4 teaspoon ground black pepper

1/2 cup fat-free chicken broth

1 red bell pepper, sliced and cubed

1 can, 20 ounces, pineapple chunks in water (do not drain)

2 tablespoons brown sugar

2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

Directions for Skinny Hawaiian Meatballs Recipe:

In a large bowl, add turkey, breadcrumbs, onion, salt, and pepper and mix well. Add in the egg and mix well until all ingredients are incorporated.

Use a tablespoon scoop to shape meat into meatballs. Place meatballs into prepared pan.

Heat pan over medium-high heat to cook meatballs for 3-4 minutes on each side. When cooked through, remove from pan and set aside.

Add red pepper, pineapple, soy sauce, brown sugar and vinegar to skillet. Heat over medium-high heat until bubbly. Stir in cornstarch mixture and cook for 1-2 minutes until sauce begins to thicken.

Add meatballs back into pan and heat for 3-5 minutes or until meatballs are heated through.

Serve over a bed of rice, riced cauliflower, or pasta as desired and garnish with green onions.

Meat is chilled at 30-32 degrees F. so that it will not smear when being ground through a 1/8" grinder plate. It is then mixed very well for about 2 minutes and stuffed into 22-24mm sheep casings. Desired length is 6"-9". Meat is then placed in a smokehouse at 98-110 degrees F., with cold smoke applied for about 8 hours. If you desire more tang you may hold this temperature for 12 more hours. Smokehouse temperatures are then raised until internal temperature reaches 145 degrees F. Remove from smoker and place in dry room at 50-55 degrees F.


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Calories per serving: 327

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Slim and Scrumptious Recipes

Wondering how the delicious new Slim and Scrumptious recipes fit into Joy’s online weight-loss plan? Consult this step-specific guide!

I have received many, many questions from people following my online weight-loss program asking how to incorporate the recipes in my new cookbook, Slim and Scrumptious, into their daily menus. If you’re familiar with my online program or my weight loss book Your Inner Skinny (previously published in hardcover as Joy’s LIFE Diet), you know the diet is divided into four different Steps. Below, I’ve listed every recipe in the cookbook, as well as which Steps each is appropriate for, so you can easily add them to your meal plan. I’ve also included any sides or extras you should consider adding to round out your meal.

If you’re a member of my online program, I’m excited to share that I’ve added a selection of my favorite recipes from Slim & Scrumptious to the Recipe Index and Meal Planner, so these are completely free to you! The recipes that have been added to the online program are starred (**) in the list below for easy reference. Of course, the rest of the recipes listed here can be found in the cookbook. I hope you’ll try a whole bunch—and be sure to post comments letting me know what you think after you’ve made them!

Note: The meals below are designed for women following my plan. If you are a man or an active woman under age 40 who does more than one hour of cardiovascular exercise at least six days each week, you may eat unlimited portions of lean protein (egg whites, meat, chicken, turkey, fish and seafood, and tofu) with any of the meals listed here.