Smoked Meatballs
Smoked Meatballs – These tender, juicy meatballs are infused with a subtle smokey essence that adds a new dimension to every bite. Whether you’re a seasoned pitmaster or a grilling enthusiast eager to expand your repertoire, this recipe will guide you step-by-step to achieve delectable results that will leave everyone craving more.
Nothing brings people together like the irresistible aroma of smoky, succulent meatballs sizzling on the grill. And if you’re anything like me, that’s why you’re here. Watching people gather together and bond over food is at the heart of this blog, and it’s the reason I feel so passionate about cooking. 🥰
So, if you’re ready to take your grilling game to the next level, look no further than this tantalizing smoked meatballs recipe. These delectable meatballs combine the rich flavors of ground meat, aromatic spices, and the unmistakable smokiness from the grill. Enjoy the guaranteed crowd-pleaser at your next gathering or family dinner.
BBQ Smoked Meatballs for the Win!
There are a lot of variations on smoked meatballs, and I’ve tried quite a few, but I must say nothing beats that classic flavor of a smoked meatball slathered in BBQ sauce. BBQ meatballs of any variety are always a classic, but the smokey notes they acquire while cooking really make the sauce shine. My point? Feel free to use any sauce you like, but if you need a guaranteed crowd-pleaser, stick with the BBQ sauce. 😉
Recipe Ingredients
- Meatballs – Ground beef and pork lead with milk, bread, onion, garlic, parsley, basil, egg, and some freshly shredded parmigiano-reggiano cheese playing a great supporting role.
- BBQ Sauce – There’s nothing like homemade BBQ sauce, and it’s so easy to whip up! You’ll need ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, and salt and pepper.
- Olive Oil keeps the meatballs from sticking to the grill grates. The spray kind makes this step super easy! 😅
How to Smoke Meatballs
Make the Meatballs
- Preheat your smoker to 225°F/107℃.
- Mix the ground beef, ground pork, breadcrumbs, eggs, milk, Parmesan cheese, garlic powder, onion powder, salt, and black pepper in a large bowl until well combined. (Photos 1-2)
- Roll the meat mixture into small balls 1-2 inches in diameter. (Photo 3)
- Smoke – Place the meatballs on a smoker rack and smoke for 2-3 hours or until they reach a 165°F/74℃ internal temperature. (Photo 4)
Make the BBQ Sauce
- Combine – While the meatballs are smoking, take a medium saucepan and combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper.
- Simmer on low for 10-15 minutes, occasionally stirring, until the sauce has thickened.
The Final Stretch
- Brush the BBQ sauce over the smoked meatballs during the last 30 minutes of cooking, turning the meatballs occasionally to coat them evenly.
- Serve the smoked meatballs hot with extra BBQ sauce and your choice of sides, such as roasted vegetables, mashed potatoes, or coleslaw.
Recipe Variations
- Baked – If you don’t have a smoker, you can also bake your meatballs in the oven at 375°F/190℃ for 20-25 minutes or until cooked through.
- Spicy – If you’re a fan of bold, smoky flavors with a kick of heat, try spicy chipotle meatballs. Start with a classic meatball mixture of ground beef and pork seasoned with salt, pepper, garlic, and onion powder. Then add a generous amount of finely chopped chipotle peppers in adobo sauce to the mixture for that smoky and spicy twist. Smoke as directed and serve them with a tangy chipotle BBQ sauce for an extra punch of flavor. ❤️🔥
- Cheesy Goodness – Go all out with cheese-stuffed, bacon-wrapped smoked meatballs. As you shape the meatballs, stuff each one with a cube of your preferred cheese (cheddar, mozzarella, or pepper jack work well).
- Bacony Goodness – Wrap each meatball with a strip of bacon, securing it with toothpicks. Smoke the bacon-wrapped meatballs until the bacon is crispy and the meat is fully cooked. And guess what? You can still smother these in BBQ sauce, and they taste amazing.
Tips and Tricks
- Try to make your meatballs of equal size to ensure they cook evenly. You can use a cookie scoop or a tablespoon to portion out the mixture and then roll them into uniform balls.
- For easier cleanup, you can place a drip pan underneath the meatballs to catch any excess drippings. This will also help prevent flare-ups. 🙌
- Avoid overmixing the meat, which can result in tough, chewy meatballs. However you mix them, make sure you stop when all the ingredients just come together.
Make-Ahead Instructions
Smoked meatballs are a fantastic option for preparing ahead of time. If you’re planning to use them within a few days, simply cook them up and transfer them to an airtight container or sealable plastic bag. Place them in the refrigerator and ensure they are properly chilled.
To store a large batch of meatballs for extended periods, freeze them individually on a lined baking sheet, then transfer them to labeled containers or bags. Frozen smoked meatballs can be stored for up to 3 months. Don’t forget to label and date the containers for easy reference.
When you’re ready to enjoy the smoked meatballs, simply put the frozen meatballs in the fridge and let them thaw overnight. Once thawed, reheat the meatballs in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. Now you can savor the mouthwatering flavors of your smoked meatballs all over again.
Serving and Storage Instructions
Serve freshly smoked meatballs hot off the grill as an appetizer or a main course. Offer extra BBQ sauce on the side for dipping. 😋
Store leftover meatballs in an airtight container in the fridge or freezer. Reheat meatballs (frozen or thawed) in the oven at 350°F (175°C) until heated through, which should take 15-20 minutes.
FAQs
Yes, you can use different ground meats for your smoked meatballs. Popular choices include beef, pork, veal, chicken, turkey, or a mix of meats. Experiment to find your preferred flavor profile. Keep in mind that fat content affects texture and taste. Enjoy exploring various combinations to create perfect smoked meatballs for your palate!
Your wood choice for smoking meatballs depends on personal preference. Options like hickory, apple, cherry, mesquite, or a combination of these impart distinct flavors. Choose a wood that complements the meat and matches your desired taste. Get ready to create mouthwatering smoked meatballs to delight your taste buds!
There are a couple of reasons. First, overhandling. Especially when you first place the meatballs on the smoker, don’t move them around too much. Once the outside is fully cooked, you can move them more easily with less chance of breaking them. Second, any meatball will fall apart without the proper binding agents, so include the egg in the meatball mix! The cheese is technically optional, but it also helps the meatball stick together while cooking. 🧀
What Goes With Smoked Meatballs
When I serve meatballs up as a main course, a couple of my favorite sides are smoked baked potatoes and smoked pineapple. The pineapple tastes amazing alongside the BBQ sauce! 🤤Plus, I get a whole meal off the smoker, which is a nice time saver.
If I’m serving them up for a gathering as an appetizer, I like to make a little appetizer bar. I usually include dry rub chicken wings and grilled bread with a side of spinach artichoke dip alongside the meatballs. A little meat-heavy? Maybe. Totally delicious? Definitely. 😆
More Savory Meaty Recipes to Try
- Pellet Grilled Tri-Tip
- Smoked Sirloin Tip Roast
- Grilled Rockfish
- Smoked Lobster Tails
- Grilled Lamb Lollipops
Conclusion
With this kind of saucy BBQ meatball goodness on your plate, you’ll put this recipe on repeat real quick! If you love authentic grilled, smoked, and barbecued recipes, pin it on Pinterest. See you there! 🙋🏿♀️
Smoked Meatballs
Equipment
- Smoker
Ingredients
- ½ cup milk
- 2 white bread, sliced
- 1 pound ground beef
- ½ pound ground pork
- ½ cup onion, minced or grated (drained)
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons basil, chopped
- ⅓ cup Parmigiano-Reggiano, freshly grated (or parmesan)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon pepper flakes (optional)
- 1 egg
- Olive oil spray (or other oil spray)
Instructions
Make the Meatballs
- Preheat your smoker to 225°F/107℃.
- Mix the ground beef, ground pork, breadcrumbs, eggs, milk, Parmesan cheese, garlic powder, onion powder, salt, and black pepper in a large bowl until well combined.
- Roll the meat mixture into small balls 1-2 inches in diameter.
- Place the meatballs on a smoker rack and smoke for 2-3 hours or until they reach an internal temperature of 165°F/74℃.
Make the BBQ Sauce
- While the meatballs are smoking, take a medium saucepan and combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper.
- Simmer on low for 10-15 minutes, occasionally stirring, until the sauce has thickened.
Finish and Serve
- Brush the BBQ sauce over the smoked meatballs during the last 30 minutes of cooking, turning the meatballs occasionally to coat them evenly.
- Serve the smoked meatballs hot with extra BBQ sauce and your choice of sides, such as roasted vegetables, mashed potatoes, or coleslaw.
Notes
- Try to make your meatballs of equal size to ensure they cook evenly. You can use a cookie scoop or a tablespoon to portion out the mixture and then roll them into uniform balls.
- For easier cleanup, you can place a drip pan underneath the meatballs to catch any excess drippings. This will also help prevent flare-ups. 🙌
- Avoid overmixing the meat, which can result in tough, chewy meatballs. However you mix them, make sure you stop when all the ingredients just come together.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
