Best-Ever Smoked Meatballs Recipe
Put these best-ever smoked meatballs on your next dinner party or game day menu and watch how happily and quickly everyone gobbles them up! Featuring a blend of ground beef and pork with loads of freshly grated Parmesan, these ultra juicy meatballs show off the perfect touch of smoky flavor for an added complexity.
How to Make the Best Best-Ever Smoked Meatballs
These smoked meatballs are a perfect addition to any gathering, bringing together the richness of beef and pork with the complex smokiness of the grill. The combination of freshly grated Parmesan, garlic, and Italian herbs creates an incredibly flavorful base, while the gentle smoking process infuses each bite with that irresistible smoky depth.
The Perfect Smoky Appetizer or Main
Whether you’re hosting a dinner party or game day gathering, these meatballs are guaranteed to disappear. The blend of 80/20 ground beef and ground pork ensures maximum juiciness, and the soaked bread crumbs act as a binder that keeps everything moist and tender throughout the smoking process. You can serve them as an appetizer with toothpicks, toss them in your favorite sauce for a main course, or let them star as the centerpiece of your next celebration.
Smoking Tips for Success
The key to these perfectly juicy meatballs is the gentle two to two-and-a-half-hour smoking process at 225 degrees F. This low-and-slow approach allows the smoke to penetrate the meat while keeping the interior tender and moist. The water pan in the smoker helps maintain humidity and prevents the outside from drying out before the inside reaches the safe internal temperature of 165 degrees F.
Best-Ever Smoked Meatballs
Put these best-ever smoked meatballs on your next dinner party or game day menu and watch how happily and quickly everyone gobbles them up! Featuring a blend of ground beef and pork with loads of freshly grated Parmesan, these ultra juicy meatballs show off the perfect touch of smoky flavor for an added complexity.
Ingredients
Meatball Mixture
Meat
Instructions
Preparation
- In a bowl, combine the bread crumbs and milk. Allow the bread crumbs to soak as you prepare the other ingredients.
- Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
- Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined and don't overwork the mixture. The mixture will be wet — this is normal and helps keep the meatballs juicy.
Smoking
- Heat the smoker to 225 degrees F. As the smoker heats, lightly oil your hands and form into balls slightly larger than the size of a golf ball. Set the shaped meatballs in a disposable aluminum pan or smoker-safe pan.
- Place the meatballs in the smoker with a water pan. Close the lid and smoke the meatballs until they reach an internal temperature of 165 degrees F, about two to two and a half hours. Remove the meatballs from the smoker and allow them to rest for five minutes before serving. Enjoy!
Notes
- Don't overwork the mixture—it should be wet to keep the meatballs juicy
- Anchovy paste is optional but adds extra umami depth
- Meatballs can be served hot, warm, or at room temperature
- Great for appetizers, main courses, or game day gatherings