Imagine tender, juicy meatballs infused with the perfect smoky flavor, slow-cooked to perfection on a Traeger grill. Each meatball is packed with bold seasoning and cooked until it’s melt-in-your-mouth delicious.
The secret to these unforgettable meatballs is the smoke from the Traeger, which gives the meatballs a deeper, richer, and far more satisfying flavor than a traditional pan-fried or oven-baked meatball. Perfect for family dinners, weekend barbecues, or when friends come over to watch the game. They’re versatile enough to serve on subs, over spaghetti, or as finger food at parties.
Once the meatballs are cooked, we have the marinara sauce. Then, top the meatballs with a slice of mozzarella and broil until the cheese has melted……..perfection!
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Table of contents
Easy Traeger Meatballs
These meatballs are simple to make on the Traeger and come out with a nice smoky flavor every time. The consistent heat means they cook evenly without having to flip them constantly, like you would in a pan.
They’re great for Sunday dinners, birthday parties, or when you’re having people over to watch sports. The wood smoke makes them taste different enough that people notice, but they’re still familiar comfort food that kids and adults both enjoy.
What You’ll Need
- Pork & Beef Mince
- Bread Crumbs
- Minced Garlic
- BBQ Rub
- Whole Egg
How to Make Traeger Meatballs
Step 1: Mix
Add the bread crumbs, minced garlic, BBQ rub, and egg to a bowl.Then, continue mixing until the mixture reaches the consistency of wet sand, then let it set for 5 minutes. Next, add the ground pork and ground beef and mix thoroughly.
Step 2: Form The Meatballs
You may add another egg to the mix if the meatballs seem too dry or more bread crumbs if it’s too wet. Next, form the meat mixture into 3-4 oz meatballs. Place all the meatballs in the fridge and set them for 30 minutes.
Step 3: Preheat Your Smoker
Preheat your smoker to 300°F and set it up for indirect cooking. Add whichever wood pellets you prefer to the smoker. Fruit woods, like cherry wood, are a good choice for a mild flavor. For a strong flavor, try hickory or mesquite.
Step 4: Cook Them Up!
Add your meatballs to the smoker to cook until they reach an internal temperature of 165°F. It will take 30-45 minutes to reach this temperature. Ensure you use an internal thermometer to measure the temperature and pull the meat out of the smoker when it reaches 165°F.
Step 5: Add The Sauce and Cheese
Once the meatballs have reached the correct temperature, place them in a cast iron skillet and top with the marinara sauce.
Top the meatballs with mozzarella slices and place the skillet back in the smoker for 15-20 minutes, or until the sauce has warmed and the cheese has melted.
What Temperature to Smoke At
To ensure that your meatballs are free of food-borne illness and safe to eat, smoke them at 300°F and reach an internal meat temperature of 165°F. The cooking time for your meatballs to reach the desired internal meat temperature of 165°F is 30-45 minutes.
What Kind Of Meat Is Best For Meatballs?
Although this is a highly debatable topic, I think meatballs that combine pork and ground beef work best; you get a higher fat content, which helps them stay juicy.
Why Do Meatballs Fall Apart When Cooking
Meatballs fall apart when cooking because there is too much or too little binder! They will fall apart if there’s not enough binder, and likewise, if there’s too much! The meat mixture has to be just right!
Chilling the mixture before forming meatballs always works best for this problem. If the meat mixture is cold, it will be less likely to stick to your fingers and hands.
How To Store Leftovers
If you end up with leftovers, let the meatballs cool completely, then transfer them to an airtight container. You may store them in the refrigerator for up to four days.
If you wish to freeze them later, place the meatballs in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
Freeze for up to three months. To reheat, thaw in the refrigerator overnight and warm in the oven or stovetop until heated through.
My Favorite Wood Chips
I like to use hickory or oak wood chips for meatballs. The combination of pork and beef with either hickory or oak works well.
Hickory chips infuse a robust, smoky flavor that enhances the savory taste of the meatballs, giving them a rich, barbecue-like taste.
Oak chips, however, offer a milder, well-balanced smokiness that complements the meatballs without overpowering their natural flavors. Both wood chips create a delicious depth of flavor, making your meatballs irresistible.
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🥦 Smoked Broccoli
🍞 Smoked Garlic Bread
🥗 Classic Texas BBQ Side Dishes
🥕 Smoked Carrots
🧀 Pit Boss Smoked Mac and Cheese
🍖🥩 Mains to Serve With Meatballs
🥩 Smoked Tomahawk Steak
🍗 Traeger Smoked Chicken Thighs
🍖 Smoked Ribs
🐟 Smoked Salmon on Pellet Grill
🥓 Smoked Pork Belly
🍔 Smoked Burgers on a Pellet Grill
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Traeger Meatballs
Ingredients
- 1 lb Pork Mince
- 1 lb Beef Mince
- 1/2 Bread Crumbs
- 2 tbsp minced garlic
- 2 tbsp BBQ rub
- 1 whole egg
- 1 jar Marinara sauce
- 1/2 cup sliced mozzerealla
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.
- Once the meatballs have reached the correct temperature, place them in a cast iron skillet and top with the marinara sauce. Top the meatballs with mozzarella slices and place the skillet back in the smoker for 15-20 minutes, or until the sauce has warmed and the cheese has melted.
Smoke On!
Charlie
Author: Charlie Reeves
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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