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 grilled until it’s melt-in-your-mouth delicious.
The secret to this unforgettable sub 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.
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!
Why You’ll Love This Recipe
This meatball recipe has smoky, savory, and juicy flavors. The unique twist comes from cooking them on a Traeger grill, adding an incredible depth of smoky flavors that can’t be replicated with other cooking methods.
Moreover, this recipe is so versatile that these meatballs will impress everyone at the table, whether made for appetizers, main courses, or game-day snacks.
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
Go ahead and preheat your smoker to 300°F and set it up for indirect cooking.
You can now add whichever wood pellets you prefer to the smoker. Fruit woods, like cherry wood, is an optimal 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.
What To Serve With Them
Below are some of my favorite side dishes to pair with this dish!
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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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