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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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