Smoked BBQ Meatballs have become a hit at our family tailgates and get-togethers. I started making them homemade instead of using store-bought frozen ones, using a mix of beef, pork, and a hint of chili powder.
These juicy meatballs, inspired by brisket burnt ends and pork belly, are filled with soft and melty cheese and cooked in a tangy BBQ sauce. They make the perfect appetizer, served with mashed potatoes, pasta, or even stuffed in subs.
This versatile smoked meatballs recipe is great as a quick meal or an ideal freezer option, saving time for a busy dinner or game day.
Why Smoke Meatballs?
Smoking meatballs add a deep flavour you can’t get from an oven. Using a smoker with hickory or cherry wood makes them juicy, tender, and full of smoky taste. How long to smoke meatballs at 225? Cooking them low and slow for an hour at 225°F keeps them moist and even better than I remember growing up.
Ingredients in this Recipe
- Ground chuck, pork sausage
- Salt, freshly ground black pepper, garlic powder, smoked paprika, onion powder, ground mustard
- Egg, Italian breadcrumbs
- Shredded mozzarella or alternatives like Cheddar, Colby Jack, Monterey Jack, Pepper Jack
- Italian seasoning mix: oregano, basil, thyme, rosemary
- Chopped onion, fresh garlic
- BBQ sauce or an Alabama mayonnaise-based glaze
- Smoking chips for added flavour
- Block cheese (preferable to pre-shredded for better melting)
Frozen vs Fresh Meatballs
I’ve tried many smoked frozen meatballs from the grocery store when I needed a quick solution. They’re convenient—just heat them in the oven or microwave. But when I crave something truly delicious, nothing beats the taste of fresh, homemade meatballs. Fresh meatballs are better in quality and texture when used in a smoked meatball recipe smoker, giving them a super delicious taste.
Mixing the Smoked Meatballs
I love using my cast Iron skillet for even heat when making my smoked meatballs recipe. I measure each portion carefully for uniform size, adding cheese, diced peppers, and bacon for an extra smoky kick after 10 minutes of prep, turning into tender and flavorful meatballs.
Making the Meatballs
Making my Ultimate Smoked BBQ Meatballs is always quick and easy. I blend ground beef and pork sausage, adding eggs, Italian bread crumbs, and seasonings like garlic powder and fennel seed. I roll them into golf ball-sized portions, about 2 ounces each, and ensure consistent sizing before smoking.
Shape and Smoke the Meatballs
I fire up my Big Green Egg smoker and add pecan wood for a rich flavour. Once it reaches 225°F, I place the meatballs on a wire rack and let them smoke for an hour. For the smoked meatballs pellet grill, I maintain a temperature between 225°F and 250°F to get perfectly cooked meatballs without flipping them.
Why You’ll Love These Smoked Meatballs!
These smoked meatballs are quick and easy, taking less than an hour to make with minimal prep time. The recipe uses simple ingredients that are mostly pantry staples and easy to find. You can even prep the meatballs ahead of time or keep them as smoked frozen meatballs for a fast, no-fuss meal later.
Which Wood is Best for Smoked Meatballs?
I like mesquite or oak for a bold flavour for smoking ground beef, especially in a Texas-style BBQ. When making pork meatballs, I prefer sweet apple or cherry wood chips. Pecan and maple give a subtle sweet taste, while hickory provides a robust and smoky kick for the smoked meatballs recipe smoker.
Preparing the SQ36 Offset Smoker
For my SQ36, I use Chef’s Select charcoal briquettes and a split hardwood log. I fire it up an hour early, aiming for 250°F, then lower the heat to extend the cooking time. After 45 minutes, I add more charcoal and a second log to keep a steady temperature for the smoked meatballs recipe.
Cooking Basics
- Preheat the smoker to 225°F using indirect heat.
- Smoke for 1-1/2 hours using hickory or pecan wood chips.
- Keep the temperature steady for juicy, flavorful meatballs.
- For smoked meatballs pellet grill, ensure the internal temperature reaches 165°F.
Tips for Perfect BBQ Meatballs
- Swap meats: Try lamb, turkey, or venison.
- Avoid overmixing: Use a mixer on low speed.
- Make a big batch: Freeze uncooked meatballs for easy future meals.
- Add moisture: Use cream cheese, cheddar, and eggs for extra tenderness.
Smoking the Meatballs
After rolling, I smoke them at 225°F for an hour and a half. The smoked meatballs soak up the smoky flavour without flipping or spraying. The length of time to smoke meatballs depends on the temperature at 225°F; an hour and a half is perfect.
Adding the BBQ Sauce
When the meatballs reach 145°F, I transfer them to a foil pan and mix a 50-50 blend of BBQ sauce and grape jelly, heating for 20-30 seconds. The sauce coats the meatballs perfectly. I then return the pan to the smoker at 275°F for another 30 minutes, letting the sauce soak in deeply.
Ready to Serve
I serve these smoked meatball recipes hot off the grill, pairing them perfectly with sides like roasted potatoes or quinoa. They’re a hit as an appetizer or main course.
Storing and Reheating Leftovers
I store leftover smoked meatballs in the fridge for up to 4 days. To reheat, I use the oven at 300°F. I freeze uncooked meatballs for extended storage, then thaw and smoke as needed.
Final Thoughts
These smoked meatballs are perfect for pasta, appetizers, or sandwiches. I’ve experimented with BBQ sauce, grape jelly, and ketchup—a surprisingly tasty combo. Let me know if you try your unique twist!
FAQS
- What are BBQ meatballs made of?
BBQ meatballs are typically made of ground beef or pork, breadcrumbs, eggs, and seasonings, mixed and shaped into balls, then coated in BBQ sauce.
- What do you eat with BBQ meatballs?
For a delicious meal, BBQ meatballs pair well with mashed potatoes, coleslaw, rice, or sliders.
- How to make smoked BBQ at home?
To make smoked BBQ at home, season your meat and cook it low and slow in a smoker or grill with wood chips to infuse that smoky flavour.
- What’s a good BBQ meatball sauce recipe?
This keyword has low KD with good volume: A classic BBQ meatball sauce includes BBQ sauce, brown sugar, and a touch of Worcestershire sauce for a sweet and tangy flavour.
Smoked BBQ Meatballs
Equipment
- Smoker For smoking the meatballs.
- Cast Iron Skillet For even heating while mixing and shaping the meatballs.
- Wire Rack To place the meatballs on for smoking, allowing even airflow.
- Charcoal Briquettes Used as fuel for the smoker.
- Foil Pan For glazing the meatballs with BBQ sauce.
- Hardwood Logs or Smoking Chips (e.g., Hickory, Pecan, Mesquite, Cherry, Apple) For adding smoky flavor.
- Meat Thermometer To check internal temperature, ensuring meatballs reach 165°F.
- Mixing Bowl For blending meat and seasonings.
- Meat Mixer (Optional) To avoid overmixing by hand.
- Measuring Spoons/Cups For precise ingredient portions.
- Tongs or Spatula For handling meatballs on the grill or smoker.
Ingredients
- 1 pound ground beef
- 1 pound ground pork sausage
- ¼ cup seasoned Italian bread crumbs
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon fennel seed (crushed or ground)
- 1 pinch crushed red pepper flakes
- 1 cup BBQ sauce
- 1 cup grape jelly
Instructions
- Mix the Ingredients: In a large bowl, combine ground beef, ground pork sausage, 2 eggs, Italian breadcrumbs, and your favorite seasonings (such as garlic powder, onion powder, salt, pepper, and Italian herbs). Mix thoroughly until well combined. This step ensures even distribution of flavors, resulting in juicy and flavorful meatballs.
- Shape the Meatballs: Roll the meat mixture into small, uniform balls, slightly smaller than a golf ball. Consistent sizing helps the meatballs cook evenly. A standard meatball should weigh around 2 ounces.
- Preheat and Smoke: Set your smoker to 225°F using indirect heat. Place the meatballs directly onto the smoker rack, ensuring enough space for the smoke to circulate. Smoke the meatballs for 1.5 hours, or until they reach an internal temperature of 145°F. Using a meat thermometer ensures that the meatballs are cooked safely and remain moist.
- Prepare the Glaze: In a microwave-safe bowl, mix BBQ sauce with grape jelly (a 50-50 ratio). Heat in the microwave for 20-30 seconds, then whisk until the sauce is smooth and fully combined. This sweet and tangy glaze adds an extra layer of flavor to the meatballs.
- Coat the Meatballs: Carefully remove the meatballs from the smoker and transfer them to a foil pan. Pour the BBQ glaze over the meatballs, making sure each one is well coated. This step allows the sauce to penetrate the meat, enhancing its flavor.
- Finish Smoking: Increase the smoker temperature to 275°F. Place the foil pan with the glazed meatballs back into the smoker. Smoke for an additional 30 minutes, allowing the sauce to set and the meatballs to absorb the smoky flavor.
- Serve and Enjoy: Once done, remove the meatballs from the smoker. They should be hot, sticky, and perfectly caramelized. Serve immediately as an appetizer, with mashed potatoes, pasta, or on a sub roll. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze them for a quick meal later.
Pro Tips:
- For best results, use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- Try experimenting with different wood chips like hickory, pecan, or applewood for a variety of smoky flavors.
- Make a big batch and freeze uncooked meatballs for a convenient, ready-to-cook option on busy nights.
- This method guarantees juicy, flavorful smoked meatballs that are perfect for any occasion!
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