Smoked meatballs have turned into one of my go-to recipes when I need to feed a group. The smoker gives them a flavor that’s hard to match with traditional cooking methods, and the mix of beef and pork keeps them moist throughout the cook. I load these up with garlic and parmesan, which adds a good savory punch.
They work for different occasions—game day parties, family gatherings, or even just a regular weeknight dinner. You can serve them as appetizers with toothpicks, make meatball subs, or add them to pasta. The versatility is what makes this recipe worth having in your back pocket.
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Easy Smoked Meatballs
The setup is straightforward. Mix your ingredients, form the meatballs, and arrange them on a wire rack that sits on a baking tray. This keeps them elevated so the smoke can circulate evenly. After they’ve smoked for about an hour and forty-five minutes, you brush on a sweet and tangy glaze while they’re still on the rack.
They go back in for another fifteen minutes to let that glaze set and caramelize. The end result is meatballs that are juicy inside with a nice exterior and a sticky coating that works with just about any sauce you want to pair them with.
What You’ll Need to Cook
- Ground beef (80/20): The fat content keeps these meatballs moist during smoking
- Ground pork: Adds extra richness and helps bind the meatballs together, choose ground pork with at least 15% fat content for best results.
- Breadcrumbs:
- BBQ sauce: Forms the base of your glaze and adds sweetness, choose a thicker sauce that will cling to the meatballs rather than run off.
- Honey: Provides natural sweetness and helps the glaze caramelize beautifully, raw honey offers more complex flavor than processed varieties.
- Ground pork
- Eggs
- Whole milk
- Parmesan cheese
- Garlic
- Fresh parsley
- Salt
- Black pepper
- Onion powder
- Apple cider vinegar
- Smoked paprika
Ingredient Substitutes
Ground turkey for ground beef/pork: Creates a leaner version with milder flavor, but add 2 tablespoons of olive oil to the mixture to prevent dryness during smoking.
Gluten-free breadcrumbs or crushed pork rinds for regular breadcrumbs: Both work excellently as binders, with pork rinds adding extra savory depth and keeping the recipe completely grain-free.
Coconut aminos mixed with tomato paste for BBQ sauce: Perfect for sugar-free diets. Combine 1/2 cup coconut aminos with 1/2 cup tomato paste, then add honey to taste.
Almond milk for whole milk: Works well for dairy-free needs, though the meatballs may be slightly less tender than when made with whole milk.
How to Make Smoked Meatballs
Step 1: Preheat Smoker and Prepare Equipment
Get your smoker running at 225°F. Set up your wire rack on a rimmed baking tray—the rack elevates the meatballs for all-around smoke exposure while the tray catches drippings.
Step 2: Mix and Form Meatballs
Combine all meatball ingredients in a large bowl, mixing gently until just combined. Roll into 1.5-inch balls and place on the wire rack with half an inch spacing between each.
Step 3: Smoke the Meatballs
Place the tray in the smoker and smoke for 1 hour and 45 minutes. Meanwhile, whisk together your glaze ingredients.
Step 4: Glaze and Finish
Remove the tray from the smoker and brush glaze over each meatball while on the rack. Return to smoker for 15 minutes until glaze sets and internal temperature reaches 165°F.
How To Store Leftovers and Reheat
Cool meatballs on the wire rack for 30 minutes before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months, separating layers with parchment paper. Thaw frozen meatballs overnight in the refrigerator. Reheat in a 300°F oven for 12-15 minutes until warmed through, or microwave individual portions for 1-2 minutes.
My Favorite Wood Chips for Smoked Meatballs
Hickory provides bold, bacon-like smoke that pairs perfectly with beef and pork. Apple wood offers milder, slightly sweet smoke that won’t overpower the seasoning.
Cherry wood adds subtle fruity notes and a gorgeous reddish color. I recommend hickory for its robust flavor that pairs well with the beef and a tangy glaze. Avoid mesquite, which can become bitter during long cooking.
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What To Serve With Smoked Meatballs
- 🍞 Grilled Garlic Bread
- 🥗 Pickled Cucumber
- 🥔 Baked Sweet Potato
- 🥦 Roasted Broccoli
- 🍝 Smoked Meatball Sub
- 🍔 Meatball Sliders
- 🧀 Smoked Mac and Cheese
Smoked Meatballs
Ingredients
For the Meatballs:
- 2 lbs ground beef 80/20
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1/3 cup parmesan cheese grated
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp onion powder
For the Glaze:
- 1 cup BBQ sauce
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
Instructions
- Preheat your smoker to 225°F and set up a wire rack on a rimmed baking tray.
- In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, parmesan, garlic, parsley, salt, pepper, and onion powder. Mix until just combined.
- Form mixture into 1.5-inch meatballs and place on the wire rack, spacing them evenly.
- Place the tray with wire rack in the smoker and smoke for 1 hour 45 minutes.
- While meatballs smoke, whisk together BBQ sauce, honey, apple cider vinegar, and smoked paprika in a bowl.
- After 1 hour 45 minutes, brush glaze generously over each meatball while still on the wire rack.
- Continue smoking for 15 minutes until glaze sets and meatballs reach 165°F internal temperature.
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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