Smoked Italian Meatballs
These Smoked Italian Meatballs are tender, juicy, and infused with a rich, smoky flavor. Perfect as an appetizer, for subs, or over a plate of pasta, these meatballs add a bold twist to a classic Italian favorite.
Equipment
- Smoker or Pellet Grill
- Mixing Bowl
- Baking Sheet or Grill Pan
Ingredients
- 1 lb ground beef 80/20 preferred
- 1 lb ground pork
- 1 cup Italian breadcrumbs
- 1/2 cup parmesan cheese grated
- 2 eggs
- 3 cloves garlic minced
- 1/4 cup milk
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- optional marinara sauce for serving
Instructions
- Preheat your smoker to 225°F (107°C) using a mild wood like hickory, cherry, or oak.
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, milk, parsley, salt, and black pepper.
- Mix until just combined. Do not overmix to keep the meatballs tender.
- Form the mixture into meatballs about 1.5 inches in diameter and place them on a baking sheet or grill-safe pan.
- Place the meatballs on the smoker and cook for 1.5 hours, or until the internal temperature reaches 160°F (71°C).
- Optional: Warm some marinara sauce and serve the smoked meatballs tossed in the sauce or on the side for dipping.
Notes
For extra flavor, brush the meatballs with olive oil before smoking, or finish them under a broiler for 2-3 minutes for a crispier exterior. These meatballs freeze beautifully after cooking!