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!
Ingredients
- 1 lb ground beef (80/20)
- 1 lb ground pork
- 1/2 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 cup marinara sauce (for serving)
Instructions
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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.