If you’re looking for something quick, crowd-pleasing, and packed with flavor — these smoked meatballs are it. A mix of beef and pork makes them tender and juicy, and cooking them on the smoker adds a layer of flavor that takes them way beyond your standard oven-baked meatball.
The best part? They’re ridiculously versatile. Meatball subs, pasta night, or a tray of appetizers with your favorite sauce — these do it all. The last time I made them, we went the sub route and they did not disappoint.
❤️ Why I Love This Recipe
What I love about these is how simple they are to make, and how many ways you can use them. Smoking them gives you that rich, layered flavor without a ton of work, and you can use any sauce you like — marinara, BBQ, or even something weird (like grape jelly + ketchup — yes, it works!).
🔪 Prepping the Meatballs
Start by chopping your onion and fresh parsley. Then add all the ingredients — except the spaghetti sauce — into a large bowl and mix by hand until fully combined.
Form 1-inch meatballs by hand and place them on a wire grate sprayed with nonstick spray.
Using a grate lets the smoke hit more surface area, giving you better flavor all around.
🔥 Fire Up the Smoker
Preheat your smoker or grill to 225°F and set it up for indirect heat. If you’re using a grill but still want that smoke flavor, a smoke tube can work wonders — I’ve linked one below if you want to try it.
I usually go with hickory or pecan wood when making these.
Place the meatballs on the smoker and let them cook for about an hour, or until they reach an internal temperature of 155°F.
🍅 Sauce & Finish
Once your meatballs hit 155°F, transfer them to an aluminum pan or cast iron skillet, and pour your favorite spaghetti sauce over the top.
Put the pan back on the smoker for about 30 more minutes, or until the internal temp reaches 165°F.
💭 Final Thoughts
So many ways to serve: Pasta, subs, or toothpick appetizers with BBQ or sweet sauces — they all work.
Sauce swaps: I’ve used pre-made marinara here, but I’d love to try a smoked homemade sauce or something totally different. Got a wild sauce combo? Let me know.
Make-ahead friendly: These reheat great. You can even freeze leftovers and drop them into a future dinner.
Grill vs. Smoker: You don’t need a full smoker setup — use a smoke tube with your grill and get great results.
If you're looking for something quick, crowd-pleasing, and packed with flavor — these smoked meatballs are it. A mix of beef and pork makes them tender and juicy, and cooking them on the smoker adds a layer of flavor that takes them way beyond your standard oven-baked meatball.
