These Smoked Italian Meatballs are juicy, flavorful, and infused with a rich, smoky aroma that takes them to the next level. Whether served over pasta, in a sub sandwich, or as a party appetizer, these tender meatballs are packed with Italian herbs, cheese, and a hint of smoky goodness. Perfect for smoking on a pellet grill or traditional smoker, this recipe will become a favorite for BBQ lovers and Italian food fans alike.
Why You’ll Love This Recipe
- Smoky & Juicy – Slow smoking adds incredible depth of flavor.
- Simple Ingredients – Made with classic Italian flavors and pantry staples.
- Versatile – Serve with pasta, on sandwiches, or as a protein-packed snack.
- Perfect for Meal Prep – Make ahead and freeze for quick meals.
- Easy to Smoke – Works on pellet grills, charcoal smokers, or gas grills with a smoke box.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (80/20 blend)
- Ground pork (for extra juiciness)
- Eggs
- Italian breadcrumbs
- Parmesan cheese (grated)
- Garlic (minced)
- Onion (grated or finely chopped)
- Fresh parsley (chopped)
- Dried oregano
- Dried basil
- Salt
- Black pepper
- Red pepper flakes (optional, for heat)
- Worcestershire sauce
- Whole milk (to keep them moist)
- Olive oil (for brushing)
Directions
1. Preheat the Smoker
- Set your smoker or pellet grill to 225°F.
- Use hickory, cherry, or oak wood for the best smoky flavor.
2. Make the Meatball Mixture
- In a large bowl, combine ground beef, ground pork, eggs, breadcrumbs, Parmesan, garlic, onion, parsley, oregano, basil, salt, pepper, and red pepper flakes.
- Add Worcestershire sauce and milk, then mix until just combined (don’t overwork the meat).
3. Form the Meatballs
- Roll the mixture into 1 ½-inch meatballs and place them on a parchment-lined tray.
- Lightly brush each meatball with olive oil to help them brown.
4. Smoke the Meatballs
- Place the meatballs directly on the smoker grates or on a wire rack.
- Smoke at 225°F for 1.5 to 2 hours, or until the internal temperature reaches 160°F.
5. Serve & Enjoy
- Remove from the smoker and let them rest for 5 minutes.
- Serve with marinara sauce, pasta, or on toasted sub rolls.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: 2 hours 15 minutes
Variations
- Spicy Meatballs – Add extra red pepper flakes or a splash of hot sauce.
- Cheesy Meatballs – Stuff each meatball with a small cube of mozzarella before smoking.
- Keto-Friendly – Use almond flour instead of breadcrumbs.
- Turkey Meatballs – Swap beef and pork for ground turkey or chicken.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze raw or cooked meatballs for up to 3 months.
- Reheating:
- Oven – Bake at 350°F for 10 minutes.
- Microwave – Heat in 30-second bursts until warm.
- Sauce Simmer – Warm in marinara sauce over low heat.
FAQs
What’s the best wood for smoking meatballs?
Hickory, cherry, oak, or apple wood provide the best flavor.
Can I smoke meatballs at a higher temperature?
Yes! Smoke at 275°F for about 1 hour to cook them faster.
How do I keep smoked meatballs from drying out?
Use a mix of beef and pork, don’t overwork the meat, and add a little milk for moisture.
Can I make these meatballs ahead of time?
Yes! You can prep and refrigerate them for up to 24 hours before smoking.
Do I need to flip the meatballs while smoking?
No, the indirect heat cooks them evenly without flipping.
Can I use store-bought meatballs?
Yes, but homemade has the best flavor. If using frozen, thaw first before smoking.
How do I get a nice crust on my smoked meatballs?
Brush with olive oil and let them smoke longer at 225-250°F.
Can I make these in an oven instead of a smoker?
Yes! Bake at 400°F for 20-25 minutes, but you’ll miss the smoky flavor.
What sauces pair well with smoked meatballs?
Marinara, BBQ sauce, garlic butter, or a creamy Alfredo sauce all work great.
Can I serve these at a party?
Yes! Keep them warm in a slow cooker with marinara sauce for an easy party appetizer.
Conclusion
Smoked Italian Meatballs are an easy, flavorful upgrade from traditional meatballs, with a rich, smoky taste and juicy texture. Perfect for pasta, subs, or on their own, they bring a whole new level of deliciousness to Italian cooking. Fire up the smoker and enjoy restaurant-quality meatballs right at home!
Description
These smoked Italian meatballs are a delicious twist on a classic dish, infused with wood-fired flavor and cooked to tender perfection on the smoker. Perfect for serving with pasta, subs, or as an appetizer with marinara sauce!
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Preheat the smoker: Set your smoker to 225°F and use wood like hickory, oak, or cherry for the best flavor. Let it preheat for 10-15 minutes.
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Prepare the meatballs: In a large bowl, mix the ground beef, ground pork, breadcrumbs, Parmesan, eggs, milk, garlic, salt, pepper, onion powder, oregano, basil, red pepper flakes, Worcestershire sauce, and parsley until well combined.
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Form the meatballs: Roll the mixture into golf ball-sized meatballs (about 1½ inches in diameter) and place them on a wire rack or a baking sheet lined with parchment paper.
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Smoke the meatballs: Place the meatballs directly on the smoker grates (or on a wire rack for easy handling). Smoke for 1½ to 2 hours or until the internal temperature reaches 165°F.
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Serve & enjoy: Remove the meatballs from the smoker and toss them in warm marinara sauce. Serve over pasta, in subs, or as an appetizer with extra sauce for dipping!
Notes
- For extra smoky flavor, let the meatballs smoke for 2+ hours at a lower temp (200°F) before increasing to finish.
- Want crispy edges? Sear the meatballs in a cast iron skillet on the smoker for the last 10 minutes.
- Great for meal prep! Store leftovers in an airtight container for up to 4 days or freeze for later.