Juicy Smoked Italian Meatballs Recipe: A Savory Delight

Tender beef and pork dance together in these mouthwatering smoked Italian meatballs that promise an explosion of flavor.

Rich herbs and spices blend seamlessly to create a culinary masterpiece.

The smoky aroma wafts through the kitchen, teasing taste buds with anticipation.

Each carefully crafted meatball carries the essence of traditional Italian cooking.

Generations of family recipes inspire this delectable dish that brings warmth and comfort to the table.

Packed with robust seasonings and expertly smoked, these meatballs will transport you straight to the heart of Italy.

Prepare to savor every single bite of this irresistible classic that’s sure to become a new favorite.

Smoking Tools to Add Flavor to Meatballs

• Large mixing bowl: Essential for combining all meat and seasoning ingredients thoroughly.
• Meat thermometer: Critical for checking meatball's safe internal temperature of 165F.
• Smoker: Primary cooking equipment for infusing deep, smoky flavor into meatballs.
• Wire rack or baking sheet: Helps arrange and transfer meatballs easily during preparation.
• Parchment paper: Prevents sticking and makes cleanup simple.
• Small measuring spoons: Ensures accurate seasoning for consistent flavor.
• Kitchen scale (optional): Helps create uniform-sized meatballs.
• Wooden spoon or hand mixer: Useful for mixing ingredients evenly without overworking the meat.

How to Cook Italian Meatballs on the Smoker

• Fire Up the Smoker

Set your smoker to a cozy 225F and choose a wood like hickory or cherry to infuse deep, smoky flavors. Let it warm up for about 15 minutes while you prep.

• Mix Meaty Magic

Blend ground beef and pork with breadcrumbs, cheese, eggs, and a parade of spices in a large bowl. Use your hands to combine everything until it’s perfectly mixed.

• Shape Flavor Bombs

Roll the meat mixture into golf ball-sized spheres, creating uniform meatballs that will cook evenly and look stunning on the plate.

• Smoke to Perfection

Slide the meatballs directly onto smoker grates and let them bathe in smoky goodness. Cook for 1½ to 2 hours until they reach a safe 165F internal temperature.

• Dress and Serve

Pull the meatballs from the smoker and tumble them in warm marinara sauce. Plate over pasta, stuff into a sub, or serve as a crowd-pleasing appetizer with extra sauce for dunking.

Sauce Options to Serve With Smoky Bites

• Keep meatballs evenly spaced on the smoker grates to ensure consistent smoke penetration and prevent overcrowding.
• Prepare meatballs a day in advance and refrigerate overnight to let flavors meld, creating deeper and more complex taste profiles.
• Swap traditional breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers to accommodate dietary restrictions without compromising texture.
• Replace pasta with zucchini noodles or serve meatballs over cauliflower rice for a keto-friendly version that's equally delicious and satisfying.
• Experiment with fresh herbs like rosemary or thyme mixed into the meat blend to add unexpected layers of aromatic complexity and elevate the traditional recipe.

Present Meatballs With Pasta or Subs

• Pasta Paradise: Toss the smoked meatballs with al dente spaghetti, sprinkle fresh basil, and top with extra Parmesan for a classic Italian dinner that'll transport you straight to Rome.
• Sub Sensation: Stuff these juicy meatballs into a crusty Italian roll, add provolone cheese, and drizzle marinara sauce for a mouthwatering sandwich that's perfect for lunch or game day.
• Appetizer Adventure: Arrange the meatballs on a platter with toothpicks, serve alongside marinara dipping sauce, and watch them disappear at your next party or gathering. Guests will be asking for your secret smoky recipe.
• Comfort Bowl Delight: Create a cozy meal by serving the meatballs over creamy polenta or garlic mashed potatoes, adding a rich and comforting twist to this smoky Italian favorite.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Calories: 500 kcal

Servings: 4

Smoked Italian Meatball Ingredient List

• Ground Beef, Ground Pork: Rich, hearty meats that provide robust flavor and juicy texture, choose freshly ground meats with 80/20 fat content for optimal moisture and taste.

• Breadcrumbs, Parmesan Cheese: Create perfect meatball structure and add savory depth, use Italian-style breadcrumbs for extra seasoning and aged Parmesan for intense umami.
• Eggs, Milk: Act as moisture-locking agents that help bind ingredients and ensure tender meatballs, select fresh, high-quality eggs and whole milk for best results.

• Garlic, Salt, Pepper, Onion Powder, Oregano, Basil, Red Pepper Flakes, Worcestershire Sauce, Parsley: Craft a complex, aromatic flavor profile with classic Italian herbs and spices, choose fresh herbs when possible for maximum taste intensity and vibrant color.

Save Leftovers That Stay Moist and Rich

• Store cooled meatballs in airtight containers, keeping them fresh in the refrigerator for 3-4 days. Separate layers with parchment paper to prevent sticking and maintain quality.
• Wrap individual meatballs in plastic wrap, then place in freezer-safe bags. Freeze up to 3 months for quick future meals. Thaw overnight in the refrigerator before reheating.
• Warm meatballs gently in marinara sauce to retain moisture and flavor. Microwave at 50% power or use a low-temperature oven (275F) to prevent drying out. Add a splash of sauce to keep them juicy.
• Prepare a double batch during cooking. Portion into meal-sized containers with pasta or sauce for grab-and-go lunches. Label containers with dates for easy tracking and maximum freshness.

Succulent Smoked Italian Meatballs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 35 reviews

• Total Time: 2 hours 15 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Smoky Italian Meatballs bring hearty Mediterranean flavors straight to your dinner table. Rich with robust herbs and perfectly seasoned ground meats, this classic recipe delivers authentic comfort that satisfies deeply and leaves diners craving more.

---

Ingredients

Scale 1x2x3x

• 1 lb (454 g) ground beef (80/20)
• 1 lb (454 g) ground pork
• 2 eggs
• ½ cup (120 ml) Italian-style breadcrumbs
• ½ cup (50 g) grated Parmesan cheese
• ¼ cup (60 ml) whole milk
• 1 tbsp Worcestershire sauce
• 2 tbsps fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (optional, for heat)
• 1 cup (240 ml) marinara sauce (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Smoker Preparation: Calibrate smoker to 225F, selecting robust wood chips like hickory, oak, or cherry to infuse rich aromatic undertones. Allow 10-15 minutes for temperature stabilization.
2. Meatball Composition: Thoroughly blend ground beef, ground pork, breadcrumbs, Parmesan, eggs, milk, garlic, salt, pepper, onion powder, oregano, basil, red pepper flakes, Worcestershire sauce, and parsley in a spacious mixing vessel until ingredients integrate seamlessly.
3. Shaping and Positioning: Craft uniform spherical meatballs approximately 1½ inches in diameter, arranging them methodically on a wire rack or parchment-lined baking surface for optimal smoke penetration.
4. Smoking Technique: Carefully transfer meatballs directly onto smoker grates, allowing consistent heat circulation. Smoke for 1½ to 2 hours, monitoring until internal temperature precisely reaches 165F, ensuring complete culinary transformation and flavor development.
5. Presentation and Serving: Extract meatballs from smoker, delicately coating with warm marinara sauce. Plate over pasta, nestle in submarine rolls, or arrange as sophisticated appetizers accompanied by complementary dipping sauce.

Notes

• Select freshly ground beef and pork with moderate fat content (80/20 ratio) to ensure juicy, flavorful meatballs that won’t dry out during smoking.
• Add milk and eggs carefully to bind ingredients without making mixture too wet, which can cause meatballs to fall apart during smoking.
• Maintain consistent 225F heat to cook meatballs evenly and prevent burning or undercooking, using a reliable meat thermometer for accuracy.
• Experiment with wood chips like hickory for bold flavor, oak for mild smokiness, or cherry for subtle sweetness, ensuring complementary taste profile.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner, Appetizer, Snacks
• Method: Smoking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 3g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 70mg