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.