Pit Boss Smoked Meatballs

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These are the meatballs I make when I want something that works as a game day appetizer, a weeknight pasta, or loaded into a sub with marinara and melted mozzarella. The smoke on the Pit Boss adds a depth you just don’t get from pan-frying or baking — a subtle smokiness that runs all the way through the meat, not just on the surface.

Mix them up, chill them so they hold their shape, then 30–45 minutes at 300°F and they’re done. My kids ask for these on pasta night every week.

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What You’ll Need

• Ground Beef: I use 80/20 ground beef here — the fat keeps the meatballs moist during the smoke. Leaner beef dries out fast at 300°F. The beef and pork combination is important — pork brings fat and a softer texture, beef brings flavor and structure. Don’t use all beef or they’ll be dense.
• Pork Mince
• Bread Crumbs: These are the binder that holds everything together. The wet sand consistency before the meat goes in is the right texture — too dry and the meatballs crack on the smoker, too wet and they won’t hold their shape when you roll them. If you need gluten-free, crushed pork rinds work as a substitute and don’t change the flavor.
• Eggs: One egg per batch is usually right. If the mixture feels too loose after mixing add a second egg rather than more breadcrumbs — more egg gives better binding, more breadcrumbs make them dry.
• Salt
• Pepper
• Bbq Rub
• Marinara Sauce (optional)
• Mozzarella Cheese (optional)
• Parmesan Cheese (optional)

How to Make Pit Boss Smoked Meatballs

1: Prepare

Add the breadcrumbs, minced garlic, BBQ rub, salt, pepper, and egg to a bowl. Mix until the texture looks like wet sand — it should clump when you press it but not feel sticky or wet. Let it sit for 5 minutes so the breadcrumbs absorb moisture, then add the ground beef and pork, mixing thoroughly with your hands. Don’t overwork it — mix until just combined or the meatballs will be dense and tough.

The mixture should hold together when you press a small amount in your palm. If it feels too dry and crumbles, add another egg. If it feels too wet and won’t hold shape, add a small handful of breadcrumbs. Roll into 3–4 oz balls — about the size of a golf ball — keeping your hands slightly damp so the mixture doesn’t stick. Place on a lined tray and refrigerate for 30 minutes. This step is not optional — chilled meatballs hold their shape on the smoker. Room temperature meatballs sag and flatten.

2: Smoke

Preheat the Pit Boss to 300°F and set up for indirect cooking. I use cherry wood on meatballs — the mild, slightly sweet smoke complements the beef and pork without overpowering them. Apple works the same way. If you want something stronger, hickory gives a more assertive BBQ smoke note that pairs well with the marinara version. Avoid mesquite on meatballs — it’s too heavy for the cook time and can go bitter.

Place the meatballs directly on the grates with space between each one. Close the lid and smoke to an internal temperature of 165°F — this takes 30–45 minutes at 300°F. At the 20-minute mark the outside will have gone from pale to a slightly darker, matte finish. That’s the smoke starting to set on the surface. At 165°F the meatballs will feel firm when you press them lightly and the juices will run clear when pierced. Pull them immediately — they dry out fast past this temperature.

Storing Leftovers

Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months — freeze in a single layer first so they don’t stick together, then transfer to a bag once solid.

To reheat, place in a 300°F oven for 10–12 minutes covered with foil. If reheating in marinara sauce, simmer in the sauce over low heat for 10 minutes — the sauce keeps them moist and they come back almost as good as fresh.

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 other dishes, like my cheese-baked meatballs or the meatball sub.

Since meatballs are made with meat, they pair well 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

Place the smoked meatballs in a cast iron skillet or foil tray and cover with marinara sauce. Return to the smoker for 15 minutes until the sauce is warmed through and starting to bubble at the edges. Pull the skillet off the smoker and top with sliced mozzarella.

Slide under a broiler for 2–3 minutes until the cheese is melted and browned in spots. Serve straight from the skillet with garlic bread alongside. The sauce picks up a faint smokiness from the open skillet on the smoker which makes it taste like it came from a wood-fired restaurant.

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Recipes That Use Smoked Meatballs

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

• Smoked Meatball Sub
• Meatballs and Rice
• Meatball Pizza

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

Smoke On!

Charlie

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