Description
Smoked Italian Meatballs are a flavorful twist on the classic, blending traditional Italian seasonings with the deep, rich taste of wood smoke. Tender, juicy, and smoky, these meatballs are perfect for parties, pasta nights, or hearty sandwiches. Easy to prepare and versatile in serving, they elevate comfort food to gourmet levels with minimal effort.
Ingredients
Meatball Mixture:
1 lb ground beef (80/20 preferred)
1/2 lb ground pork (optional, for added flavor)
2 slices bread, soaked in 1/4 cup milk (panade)
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese (optional)
2 tbsp chopped fresh parsley
1 egg, lightly beaten
For Smoking:
Wood pellets or chips (oak, hickory, or maple)
Olive oil for brushing
Optional: disposable aluminum pan or cast iron skillet
Instructions
Prepare Panade: Soak bread slices in milk until soft. Mash into a paste.
Mix Meatballs: In a large bowl, gently combine ground meats, panade, garlic, seasonings, cheese, parsley, and egg. Mix just until combined.
Form Meatballs: Shape into 1.5–2 inch balls. Chill for 30 minutes to firm up.
Preheat Smoker: Set smoker to 200°F (93°C).
First Smoke Phase: Place meatballs on a tray or rack. Smoke for 35 minutes, flipping once.
Increase Heat: Raise smoker temp to 325°F (163°C). Continue cooking until internal temp reaches 160°F, about 30–35 minutes more.
Rest and Serve: Let rest 5 minutes before serving.
Notes
Use a cookie scoop for uniform sizing.
Avoid overmixing to keep meatballs tender.
For oven version, use liquid smoke in the meat mix and bake at 375°F.
Pairs well with marinara, mashed potatoes, or in subs.
Can be made ahead and frozen before or after smoking.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main Course, Appetizer
- Method: Smoked
- Cuisine: Italian-American
Keywords: smoked meatballs, Italian meatballs, smoker recipes, BBQ appetizers, pellet grill recipes, meatball subs, smoky beef meatballs