How do I store these meatballs?

Store leftover meatballs in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

What kind of smoker do you use to make these?

We have a Traeger, but any smoker or pellet grill with an adjustable temperature setting should work.

How do you serve these meatballs?

Check out our "serving ideas" for our thoughts on the best way to serve these.

Smoked Meatballs

Description

These smoked meatballs are super easy and so tasty. We make them with pork and beef, add mushrooms for extra moisture, and throw in some BBQ rub to give them extra BBQ flavor. You'll never want to eat meatballs any other way again.

Ingredients

Scale

1 pound ground pork

1 pound ground beef

4 ounces mushrooms, finely chopped or pulsed in the food processor (see note 1)

1 egg

1/2 cup mayonnaise

1/2 sweet onion, minced

4 cloves garlic, minced

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

1 cup grated parmesan cheese

2 teaspoons Worcestershire sauce

2 teaspoons Italian seasoning

1/2 teaspoon crushed red pepper

1 tablespoons BBQ dry rub (see note 2)

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Instructions

Preheat your smoker to 250°F.
While your smoker is preheating, combine all of the meatball ingredients in a large mixing bowl.
Roll the meatball ingredients into approximately 1.5-inch diameter meatballs (I use a cookie scoop to help get a consistent size. A small ice cream scoop would work as well) and place them on a large metal sheet pan or aluminum foil pan.
Place the pan directly onto your smoker and smoke at 250°F for 30 minutes or until the internal temperature of the meatballs reaches about 115°F.
Increase the temperature of your smoker to 350°F and place the meatballs directly onto the grill grates. Cook for another 30 minutes or until the internal temperature reaches 160°F.
Enjoy! Serve with marinara for dipping or on top of spaghetti (check out our serving ideas above for a full list of ideas!).

Notes

I like to pulse my mushrooms in the food processor so that they're super fine and basically undetectable in the meatballs. You want them chopped super fine, but not so processed that they're a paste.
We love our Kansas City BBQ rub recipe and Kosmos Q Dirty Bird dry rub. Most poultry BBQ dry rubs work well.
Nutritional information is only an estimate.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dinner
Method: Grill, Smoker
Cuisine: Italian-American

Nutrition

Serving Size: 1/6th of recipe
Calories: 440
Sugar: 2.2 g
Sodium: 486.7 mg
Fat: 29 g
Carbohydrates: 6.6 g
Protein: 36.6 g
Cholesterol: 153.7 mg