Smoked Meatballs
These tender smoked meatballs deliver rich, savory flavor with a sweet-tangy glaze that caramelizes beautifully. The slow smoking process creates an irresistible smoky crust while keeping the inside incredibly juicy and flavorful.
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.