Smoked Meatballs

Savory meatballs served in a white platter

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.

Makes 25-50 meatballs

5 from 1 vote

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Course: Dinner

Cuisine: American

Keyword: Meatballs, Smoked Meatballs

Prep Time: 45

Cook Time: 3 30

Total Time: 4 15

Servings:

Calories: 126kcal

Author: imma

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.

Nutrition