October 22, 2024
Main Dishes

Smoked Meatballs

Name: Smoked Meatballs
Prep time: 20 min
Cook time: 60 min
Ingredients: 2 lbs Ground Beef; 1/2 cup Panko Bread Crumbs; 1/4 cup Parmesan Cheese (grated ); 1 Egg; 2 tbsp Milk; 2 tsp Worcesershire Sauce; 1/4 cup Parsley (minced ); 3 cloves Garlic (minced ); 1 tsp Oregano; 1 tsp Salt; 1/2 tsp Black Pepper; 1 large Baguette or Italian Hoagie; 4 oz. Fresh Mozzarella Cheese; 1 cup Marinara Sauce; 2 tbsp Butter (melted ); 2 cloves Garlic (minced ); 1/2 tsp Italian Seasoning; 2 tbsp Parmesan Cheese (grated )

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These smoked beef meatballs are packed with bold flavors from garlic, herbs, and a touch of chili flakes, then slow-smoked for a rich, smoky taste. Perfect as an appetizer or paired with your favorite sauce for an irresistible main dish.

Why This Recipe Works

Packed with Flavor: These smoked meatballs are not your average meatballs. Smoking them instead of pan-frying or baking adds a depth that makes each bite extra savory, with a subtle smoky hint that’s not overpowering. Plus, since you’re cooking them low and slow, the meat stays juicy while the breadcrumbs work their magic to keep everything tender!

Simple & Repeatable: Smoking meatballs is actually super simple. You can create this homemade comfort meal with just 20 minutes of prep and an hour of hand-off time! Plus, you can make these ahead of time to serve during the week with pasta, in subs, and more! Their versatility will surprise you, and I wouldn’t be surprised if you find yourself making these over and over.

Supplies Needed

Large Mixing Bowl
Wire Rack
Heat-Proof Skillet

Ingredients

Ground Beef: This is the base for the meatballs. You want a good fat content here like an 80/20 blend, so the meatballs stay juicy.
Panko Bread Crumbs: Breadcrumbs help to bind the meatballs and keep them moist! The breadcrumbs soak up the juices that the meatballs release while being smoked and therefore keep the moisture inside the meatball!
Parmesan Cheese: For an added salty, umami flavor!
Egg & Milk: An egg and some milk both help to bind the meatballs together and keep them moist.
Worcestershire Sauce: Adds a deep umami flavor that brings everything together!
Parsley: Parsley adds a bright, herby flavor.
Garlic: Garlic adds a depth of flavor and an irresistible aroma!
Salt & Black Pepper: To taste.

For Meatball Subs

Baguette: To make a meatball sub with your smoked meatballs, you can use a baguette or hoagie rolls!
Fresh Mozzarella Cheese: For a perfectly melty, creamy layer on top!
Marinara Sauce: To make meatballs subs, you’ll want to simmer the meatballs in a tomato sauce. You can use your favorite jarred sauce or a homemade sauce!
Butter, Garlic & Italian Seasoning: For an extra layer of flavor, brush the bread with melted butter mixed with garlic and Italian seasoning!
Parmesan Cheese: To top it off, if desired.

Preparation

Preheat: Preheat the smoker to 225 F.
Combine Meatball Ingredients: In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, milk, Worcestershire sauce, oregano, salt, and pepper. Mix gently until everything is well incorporated.
Divide into Balls: Roll into 1 inch sized balls and place onto a wire rack.
Place in Smoker: Place the wire rack onto the grill grates and let the meatballs smoke for 30 minutes.
Spritz: After 30 minutes, you can spray the outside with a little beef broth to help build flavor and smoke. Smoke Until Cooked Through: Continue smoking an additional 30 minutes or until they reach an internal temperature of 165 F.
Add to Sauce: After a total of 40-45 min of smoking time, transfer the mostly cooked meatballs into a large pan of tomato sauce (try this smoked tomato sauce for added flavor).
Finish Cooking: Finish the meatballs off in the sauce until heated through and the internal temperature is 165 F.
Serve & Enjoy: Serve as is, with pasta, or in an Italian meatball sub.

Smoking Tips

Spritz the meatballs with broth! After 30 minutes on the smoker, spray them with a little beef broth. This helps the meatballs stay moist while they soak up all that smoky flavor!
Use a meat thermometer. You’re looking for an internal temp of 165°F for perfectly cooked meatballs. If you aren’t sure if they are done, it’s best to use a meat thermometer to know for sure!
Don’t over mix the meat. When combining the ingredients for the meatballs, mix them just enough to combine. Overmixing can make them dense and tough instead of tender!

Smoking the meatballs on the grill and in sauce

How To Make A Smoked Meatball Sub

Prep the Bread: Slice a baguette or hoagie roll open down the center. In a bowl combine the melted butter, garlic, and Italian seasoning and then brush it onto the sliced bread.
Add Meatballs: After cooking the meatballs in the marinara sauce, add them to the center of a sliced baguette or Hoagie roll.
Top with Cheese & Melt: Top with mozzarella cheese and place them carefully onto the grill grates and cook until the cheese has melted through and the bread is toasted, about 6-8 minutes.
Enjoy: Remove, slice, and serve with extra sauce or grated parmesan cheese.

What To Serve With Meatballs

The beauty of this smoked meatballs recipe is the versatility. Here are a few ideas for how to serve them up:

In a Sub: For a filling meal, load up a toasted baguette with meatballs, marinara, and melted mozzarella, as outlined in this recipe. The combo of smoky meatballs, melty cheese, and crispy bread is chef’s kiss.
Over Pasta: Just like classic spaghetti and meatballs, but better. Serve over your favorite pasta, topped with extra Parmesan and a sprinkling of fresh parsley. I like to serve my spaghetti and meatballs with a fresh salad, too. Try it with my toasted farro and leek salad or my kale and cabbage caesar!
As an Appetizer: Serve them solo with toothpicks and marinara sauce for dipping at your next party! Don’t forget to pair it with some additional appetizers like my chicken caesar garlic bread and smoked pimento cheese dip!

Frequently Asked Questions

Can I use a different kind of meat?

Absolutely. Ground pork or a mix of beef and pork works great. You could also try turkey for a leaner option—just be aware that turkey dries out faster, so keep an eye on that internal temp. Or, for something different, try my bison meatballs recipe!

How should I store leftovers?

Keep any leftover smoked meatballs in an airtight container in the fridge for up to 4 days. You can also freeze them (before or after adding them to the sauce) for up to 3 months. Just thaw and reheat!

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