hangryeconomist.com

hangryeconomist.com

hangryeconomist.com

hangryeconomist.com

Smoked Meatballs

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.

Key Ingredients

Ground Beef Ground Pork Mushrooms Egg Mayonnaise Parmesan Cheese Italian Seasoning BBQ Dry Rub

Step 1

Step 1

Preheat your smoker to 250°F.

Step 2

Step 2

While your smoker is preheating, combine all of the meatball ingredients in a large mixing bowl.

Step 3

Step 3

Roll the meatball ingredients into approximately 1.5-inch diameter meatballs and place them on a large metal sheet pan or aluminum foil pan.

Helpful Tip

Helpful Tip

I use a cookie scoop to help get a consistent size. A small ice cream scoop would work as well

Step 4

Step 4

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.

Step 5

Step 5

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.

Step 6

Step 6

Enjoy! Serve with marinara for dipping or on top of spaghetti!

Q: How do I store these meatballs?

A: 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.

Q: What kind of smoker do you use to make these?

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

Looking for another recipe? 

Try our Smoked Potato Salad!