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Smoked Meatballs On A Pellet Grill

There is nothing better than meatballs! You can have it in the sub, in a wrap, or with a tasty bowl of pasta and sauce!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, lunch, Main Course
Cuisine: American
Servings: 4
Calories: 450kcal
Author: Charlie


  • pellet grill


  • 1 ½ lbs of ground beef
  • 1 ½ lbs of ground pork
  • 1 whole onion finely chopped
  • cup Italian Panko bread crumbs
  • cup Milk
  • cup grated Parmesan cheese
  • ½ cup parsley
  • 2 tsp paprika
  • 2 tbsp Worcestershire sauce
  • 1 egg
  • 1 tbsp black pepper
  • 2 tsp kosher salt
  • ½ tbsp garlic powder


  • Load up the pellet grill with wood chips and set the temp to 250°F.
  • In a large mixing bowl combine the beef, pork, chopped onions, bread crumbs, cheeses, egg, parsely, milk, Worcestershire sauce, salt, pepper, and garlic. Take care not to overmix.
  • Shape into 1-inch-sized meatballs. An ice cream scoop is a great tool for this job!
  • Place on a baking sheet or baking dish. Brush the meatballs with barbecue sauce.
  • Place the meatballs on the smoking rack. Place a foil-lined tray under the rack to catch the drips – you’ll be glad when it comes to clean-up time.
  • Smoke for about 30-40 minutes, or until the internal temperature reaches 160-165°F. Use a temperature probe to check the internal temp.
  • Remove the meatballs and serve as desired. We placed them in a dish with tomato-based sauce and baked for 20 minutes then topped with lemon tahini