Pit Boss Smoked Meatballs

These Pit Boss smoked meatballs make a tasty yet simple appetizer or main! They are great to use in so many other recipes, like meatball subs, pasta, and lasagne, or as we serve them in this recipe: marinara sauce topped with parmesan and mozzarella.

Frozen meatballs are so easy, but they don’t taste the same as homemade meatballs. Don’t worry, though! We have a recipe that is pretty easy to make. So make sure you follow along below so you can turn out pitmaster-worthy meatballs.

Pit Boss Smoked Meatball Recipe

You’ll be a huge fan of these meatballs, they are juicy, packed with flavor, and have that delicious kiss of smokiness. 

Plus, they are super simple to make—just mix the ingredients and smoke the meatballs! It is that simple. They’re the perfect balance of sweet, savory, and smoky, and they’ll impress your guests or kids.

What You’ll Need

  • Ground Beef
  • Pork Mince
  • Bread Crumbs
  • Eggs
  • Salt
  • Pepper
  • Bbq Rub
  • Marinara Sauce (optional)
  • Mozzarella Cheese (optional)
  • Parmesan Cheese (optional)

How to Make Pit Boss Smoked Meatballs

1: Prepare

Add the bread crumbs, minced garlic, BBQ rub, and egg to a bowl. Mix together until the consistency of wet sand, then let set for 5 minutes. Next, add the ground pork and ground beef and mix thoroughly.

Add another egg if the meatballs are too dry and more bread crumbs if they are too wet. Next, form the ground meat into 3-4 oz meatballs. Place all the meatballs in the fridge to set for 30 minutes.

2: Smoke

Preheat your smoker to 300°F and set it up for indirect cooking. Add your wood pellets; try fruit woods, like cherry wood or apple wood, for a mild flavor. Would you prefer a strong flavor, try hickory or mesquite.

Add your meatballs to the smoker to cook until 165°F. It will take around 30-45 minutes to reach this temperature. Use an internal thermometer to measure and pull them from the smoker when they reach 165°F.

Storing Leftovers

These delicious meatballs can be refrigerated in an airtight container for up to 4 days, or frozen for longer in a freezer-proof container.

How to Serve

Meatballs are a great appetizer, but they can also be served as part of a meal. I have suggested some sides below. I have also included some ways to use them to create another dish, like my meatballs baked with cheese or the meatball sub.

Since meatballs are made of meat, they go great with many meatless side dishes. Try serving them with the following:

  • Caesar salad
  • Mashed potatoes
  • Meatball Sub

Need more ideas? Here are some more ideas of what to serve with meatballs.

With Cheese and Marinara Sauce

Another option is serving them in marinara sauce with sauce. To make place the meatballs in a skillet or foil tray and cover with marinara sauce.

Place the skillet or foil back on the smoker to cook for another 15 minutes until warmed. When done, pull the skillet or foil off the smoker and keep warm.

Add sliced mozzarella slices on top of your meatballs. Then, put the skillet under a broiler to melt the cheese until browned.

Recipes That Use Smoked Meatballs

You can use meatballs as an ingredient in many types of recipes. Try one of the following:

More Pit Boss Recipes

Smoked Onion Bombs
Pit Boss Smoked Pork Belly Strips
Smoked Chicken Thighs
Pit Boss Smoked Trout
Pit Boss Smoked Pork Belly Ends
Pit Boss Smoked Cod
Pit Boss 0 400 Wings

Pit Boss Smoked Meatballs

Charlie
If your looking for a meatball recipe your in luck, this is a favorite among my kids and family. The meatballs are super succulent and juicy
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 6 servings
Calories 365 kcal

Equipment

  • 1 Pellet smoker

Ingredients
  

  • 2.2 lbs pork & beef mince
  • ½ cup bread crumbs
  • 2 tbsp minced garlic
  • 2 tbsp BBQ rub
  • 1 whole egg

Instructions
 

  • Add your bread crumbs, minced garlic, bbq rub and egg to a bowl. Mix together until the consistency of wet sand, then let set for 5 minutes. Next add the ground pork and ground beef and mix thoroughly.
  • Add another egg if the meatballs are too dry and more bread crumbs if too wet. Next, form the ground meat into 3-4 oz meatballs. Place all the meatballs into the fridge to set for 30 minutes.
  • Preheat your smoker to 300°F and set it up for indirect cooking. Add your wood pellets; try fruit woods, like cherry wood or apple wood, for a mild flavor. Would you prefer a strong flavor, try hickory or mesquite.
  • Add your meatballs to the smoker to cook until 165°F. It will take around 30-45 minutes to reach this temperature. Use an internal thermometer to measure and pull them from the smoker when they reach 165°F.
Keyword ground beef, ground pork, smoked meatballs

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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