Smoked Meatballs

Get ready for some serious flavor! Smoked Meatballs are going to rock your world! These meatballs are so delicious and versatile and everybody loves them. When you’re ready for big-time flavor from your smoker, check out this easy peasy and oh-so delish Smoked Meatball recipe!

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Smoked Meatballs are little orbs of smoky and beefy goodness. But, they’re easy to overcook and dry out. I’ll share with you my tips and tricks for making these insanely good Traeger Smoked Meatballs. Hungry? Let’s get started!

ingredients

• Traeger Pellet Smoker – or your favorite smoker
• Hardwood pellets – or your favorite flavor
• Meatball griller or basket – see my notes below
• Digital meat thermometer
• Ground beef – I use 80/20 lean-to-fat ratio; leaner beef can make the meatballs dry.
• Ground pork – Adds moisture and flavor; don’t skip it.
• Sliced white bread – I soak it in milk so the meatballs stay tender.
• Milk – Use whole milk for richness; lower-fat milk works but makes them less moist.
• Eggs – Large or extra-large eggs work; I usually use what I have on hand.
• Worcestershire sauce – Adds umami; adjust quantity to control saltiness.
• Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
• Garlic powder – Not garlic salt; adds mild garlic flavor without extra moisture.
• Onion powder – Use dehydrated flakes if you like texture, or powder for smooth mixing.
• Salt and pepper – Season to taste; I cook with kosher salt and freshly cracked black pepper.

How To Smoke Meatballs

Scroll down for the full recipe card with step-by-step instructions.

Preheat your Traeger pellet smoker according to the manufacturer’s directions and set it to 180°F. Starting low allows the meatballs to absorb plenty of smoky flavor before finishing at a higher heat.

Prepare the meatball mixture and form the meatballs. Arrange them in a meatball griller or basket, spacing them slightly apart so the smoke can circulate evenly.

Place the meatballs in the smoker and cook at 180°F for 30 minutes. This initial low-and-slow stage builds flavor without drying them out.

Increase the smoker temperature to 225°F and continue cooking for about 1 hour, or until the meatballs reach an internal temperature of 165°F when checked with an instant-read thermometer.

Remove the meatballs from the smoker and let them rest for about 15 minutes, loosely covered with foil.

Serve warm.

Chef Jenn’s Tips

• Use a meatball griller, otherwise you won’t have meatBALLS. The low and slow cooking time will cause the meatballs to settle and become flat on the bottom. They’ll still taste great, but they won’t be meatballs.
• A mixture of pork and beef makes nice fatty meatballs. I use lean beef and regular ground pork – you can use fattier blends but they’ll ooze off a lot of fat.
• Don’t overwork the meatballs – only mix the meat enough to combine it all thoroughly
• Bigger meatballs will take longer to cook, so adjust your time accordingly.
• Use a digital meat thermometer and pull the meatballs out to rest when they hit 165-F.

serving suggestions