Smoked Meatballs (Juicy, Flavor-Packed & Versatile)
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.
Ingredients
- 2 lb Ground Beef (no higher than 90%)
- 1 lb Ground Pork
- 1/2 cup Bread Crumbs
- 2 Eggs
- 1/2 cup Onion (diced)
- 1 1/2 tsp Garlic (minced)
- 1/2 cup Parmesan Cheese
- 1 tsp Italian Seasoning
- 2 tbsp Fresh Parsley (chopped)
- 1 tsp Black Pepper
- 2 tsp Salt
- 1/2 tsp Red Pepper Flakes (optional)
- 1 jar Spagetti Sauce (add a second if you like extra sauce)
Instructions
- Chop up your onion and parsley.1/2 cup Onion, 2 tbsp Fresh Parsley
- Add all ingredients (except spaghetti sauce) to a large bowl.2 lb Ground Beef, 1 lb Ground Pork, 1/2 cup Bread Crumbs, 2 Eggs, 1/2 cup Onion, 1 1/2 tsp Garlic, 1/2 cup Parmesan Cheese, 1 tsp Italian Seasoning, 1 tsp Black Pepper, 2 tsp Salt, 1/2 tsp Red Pepper Flakes, 2 tbsp Fresh Parsley
- Mix by hand until fully combined.
- Spray a grill-safe grate with nonstick spray.
- Form 1-inch meatballs by hand and place them on the grate.
- Preheat your smoker or grill to 225°F. Use indirect heat (hickory or pecan wood is ideal if smoking).
- Smoke the meatballs for about 1 hour, or until internal temp reaches 155°F.
- Remove meatballs and transfer to an aluminum or cast iron pan. Pour in the spaghetti sauce and mix gently.1 jar Spagetti Sauce
- Return the pan to the smoker and cook until meatballs reach an internal temp of 165°F.
- Serve and enjoy!