Description
Smoked Italian Meatballs bring bold, savory flavor to a classic comfort dish. Slow-cooked in a smoker, these juicy meatballs absorb rich wood-fired aromas that elevate the traditional blend of beef, herbs, and cheese. With crispy edges, tender centers, and a smoky depth, they’re perfect for pasta dinners, subs, appetizers, or meal prep. This simple, crowd-pleasing recipe transforms ordinary meatballs into something unforgettable.
Ingredients
1½ lbs ground beef (80/20 blend)
½ cup breadcrumbs
¼ cup milk
2 eggs
3 cloves garlic, minced
½ small onion, grated
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Optional Add-ins:
½ teaspoon red chili flakes (for heat)
1 tablespoon Worcestershire sauce (for depth)
Small mozzarella cubes (for stuffed meatballs)
Instructions
Prep the Mix:
Soak breadcrumbs in milk for 2–3 minutes.
In a large bowl, combine beef, onion, garlic, Parmesan, parsley, eggs, seasonings, and soaked breadcrumbs.
Mix gently until just combined.
Form the Meatballs:
Shape mixture into 1½-inch balls using a scoop or hands.
Place on a tray and let rest while preheating the smoker.
Set Up the Smoker:
Preheat smoker to 225°F (107°C).
Use mild wood like applewood or cherry for best flavor.
Smoke the Meatballs:
Place meatballs on a tray, grill mat, or directly on the grate.
Smoke for 1.5 to 2 hours, or until internal temperature reaches 165°F (74°C).
Optional: Sear for 2–3 minutes on a hot grill or pan for a crispy crust.
Serve:
Let rest for 5 minutes.
Serve with pasta, on subs, or with dipping sauces.
Notes
Don’t overmix the meat—it can make meatballs dense.
Use a meat thermometer for accuracy.
Store in the fridge for 3 days or freeze up to 3 months.
Try stuffing with mozzarella for extra flavor.
Works with pellet, charcoal, or electric smokers.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish / Appetizer
- Method: Smoked
- Cuisine: Italian-American