Name: Smoked Italian Meatballs Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1/2 lb ground pork; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 egg; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 2 teaspoons Italian seasoning; 1 teaspoon sugar; Salt and pepper to taste; Fresh basil for garnish (optional)

Jump to Recipe

Smoked Italian Meatballs are the mouthwatering answer for anyone craving a marriage of classic Italian comfort and irresistible wood-fired flavor. Imagine tender meatballs, rich with herbs and cheese, gently smoked until they’re tinged with just the right amount of deep savory aroma, then finished in a vibrant, garlicky tomato sauce. Whether you’re serving them as a rustic appetizer or the showstopper of your next family meal, these meatballs bring together the very best of Italian tradition and grill-side magic in one unforgettable bite.

Smoked Italian Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Simple, staple ingredients form the backbone of these Smoked Italian Meatballs—but don’t let their familiarity fool you! Every single component plays a role in developing the perfect texture, flavor, and color. Here’s what you’ll need, plus a few quick notes for that little flavor boost.

Ground Beef (1 lb): The juicy, flavorful base of your meatballs; pick 80/20 beef for the best balance of richness.
Ground Pork (1/2 lb): Adds a touch of sweetness and tenderness that beef alone can’t deliver.
Breadcrumbs (1/2 cup): Essential for light, airy meatballs that don’t pack too tightly.
Grated Parmesan Cheese (1/4 cup): Brings rich umami flavor and a salty, savory note.
Chopped Fresh Parsley (1/4 cup): Offers freshness and color, brightening up each bite.
Garlic, minced (2 cloves): The aromatic backbone; fresh is best for that classic Italian bite.
Egg (1): Helps bind everything together for meatballs that hold their shape.
Italian Seasoning (1 teaspoon): A quick way to infuse herby depth and classic Mediterranean flavor.
Salt (1 teaspoon): Heightens every other flavor—don’t skimp!
Black Pepper (1/2 teaspoon): Freshly cracked brings subtle heat and complexity.
Olive Oil (2 tablespoons): Gives body to the sauce and a hint of silky richness.
Onion, diced (1 small): Forms the flavor base for a wonderfully aromatic sauce.
Garlic, minced (3 cloves): The soul of any Italian sauce, best added fresh for depth.
Crushed Tomatoes (1 28-oz can): Try San Marzano if possible—their sweetness makes all the difference.
Italian Seasoning (2 teaspoons): Another layer of herbal goodness for a deeply flavored sauce.
Sugar (1 teaspoon): Just a pinch mellows the acidity, balancing out your tomato sauce beautifully.
Salt and Pepper to Taste: Taste as you go for perfectly seasoned results.
Fresh Basil for Garnish (optional): Adds a final flourish of fragrance and color—totally worth it.

How to Make Smoked Italian Meatballs

Step 1: Mix and Combine the Meatball Ingredients

Start by grabbing your largest mixing bowl—these Smoked Italian Meatballs begin with the fun part! Add your ground beef and ground pork, then dive right in with the breadcrumbs, Parmesan cheese, fresh parsley, garlic, egg, Italian seasoning, salt, and pepper. Use your hands to gently combine everything until just mixed; over-mixing can make them tough, so stop as soon as you see an even blend.

Step 2: Shape the Meatballs

Next, with clean, slightly damp hands, roll the mixture into balls about 1 1/2 inches in diameter. You’re aiming for consistency so they cook evenly—expect to get around 20 to 24 meatballs. Place them on a tray or baking sheet as you go, and let them rest while your smoker gets ready.

Step 3: Fire Up the Smoker

Preheat your Traeger or smoker to 225°F (107°C). While some recipes use high heat to sear, you want that gentle smoke to slowly infuse every bit of these Italian meatballs. Choose wood chips with a mild or sweet aroma, like oak or apple, to complement the flavors rather than overpower them.

Step 4: Smoke the Meatballs

Arrange the meatballs directly on your grill grates with space in between each one. Smoke them for about 45 minutes to an hour, keeping an eye on that internal temperature—that magic number is 160°F (71°C). This smoky spa treatment gives your meatballs unrivaled flavor without drying them out.

Step 5: Make the Tomato Sauce

While those meatballs soak up the smoke, turn your attention to the sauce. Heat olive oil in a Dutch oven over medium heat, add the onion, and let it cook until translucent and softened, about 4 to 5 minutes. Toss in the garlic for another quick 30 seconds for that wonderful aroma. Stir in the crushed tomatoes, Italian seasoning, sugar, then season with salt and pepper to taste. Let the sauce gently simmer, stirring now and then, for 15 minutes.

Step 6: Braise the Meatballs in the Sauce

Now comes the ultimate flavor meld. Once your meatballs are smoked to juicy perfection, carefully nestle them into the simmering tomato sauce. Place the entire Dutch oven right back into the smoker—still at 225°F (107°C)—and braise for another 30 minutes. This step is where the smoke, the meat, and the sauce intertwine for pure magic.

Step 7: Serve and Enjoy

When everything is bubbling and the aroma makes your mouth water, pull the Dutch oven from the smoker. Serve your Smoked Italian Meatballs hot, garnished with loads of fresh basil and a shower of extra Parmesan if you love a little drama. They’re delightful over pasta, with crusty bread, or even perched atop creamy polenta.

How to Serve Smoked Italian Meatballs

Garnishes

A sprinkle of freshly torn basil and clouds of grated Parmesan are the ultimate finish for Smoked Italian Meatballs. A drizzle of really good extra-virgin olive oil right before serving can add a glossy richness, while a pinch of crushed red pepper wakes up all the flavors for spice lovers. Don’t forget a little cracked black pepper for an extra touch of sophistication.

Side Dishes

These meatballs shine alongside the classics: buttery garlic bread, al dente spaghetti, or a pile of creamy polenta. For a lighter touch, serve with a crisp Caesar or arugula salad to cut through the richness. If you’re hosting a crowd or an appetizer party, let them stand alone with toothpicks and plenty of sauce for dipping.

Creative Ways to Present

There’s no limit to how you can enjoy Smoked Italian Meatballs! Pile them into crusty hoagie rolls for next-level meatball subs, or serve over cheesy risotto for a dinner party twist. For a fun buffet, offer them on mini skewers with a variety of dipping sauces and let guests build their own bites.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Smoked Italian Meatballs (lucky you!), let them cool to room temperature, then store them in an airtight container with their sauce. They’ll keep beautifully in the fridge for up to four days, and the flavors get even better as they mingle.

Freezing

Meatballs are freezer superstars! Let cooked Smoked Italian Meatballs cool completely, then freeze them in sauce in a freezer-safe container or bag. They’ll last for up to three months. For easier portioning, freeze the meatballs and sauce in individual portions—you’ll thank yourself later for those last-minute pasta nights.

Reheating

For best results, reheat leftovers gently on the stovetop over low heat, adding a splash of water if the sauce has thickened up. They can also be microwaved in a pinch, but keep them covered to trap moisture and prevent drying out. If reheating from frozen, let them thaw overnight in the fridge or add a few extra minutes to your reheating time.

FAQs

Can I make Smoked Italian Meatballs without a smoker?

Absolutely! While the smoker adds a distinct flavor, you can bake the meatballs in the oven at 400°F until cooked through, then finish them in the sauce. For a hint of smoke, consider adding a touch of smoked paprika to the meat mixture.

What type of wood is best for smoking meatballs?

Mild woods like oak, apple, or cherry are ideal—they infuse a gentle smokiness without overwhelming the Italian herbs and cheese. Stronger woods like hickory can be used, but go light to avoid overpowering the dish.

Can I substitute turkey or chicken for the beef and pork?

Yes! Ground turkey or chicken can be swapped in for a lighter take on Smoked Italian Meatballs. If you go this route, add an extra splash of olive oil or a bit more cheese, since poultry is leaner than pork or beef.

How do I prevent the meatballs from falling apart?

Be sure to add the egg and breadcrumbs, which work together as binders. Gently mix your ingredients, and don’t over-handle the meat when shaping the balls—this keeps them tender and intact during smoking and braising.

Can I double the recipe for a crowd?

Definitely! Simply double all the ingredients and be sure to spread the meatballs out on your smoker so they cook evenly. You might need a second Dutch oven for the sauce, but otherwise, it’s smooth sailing.

Final Thoughts

If you’re ready to make your backyard or kitchen smell like the best trattoria in town, these Smoked Italian Meatballs are just the ticket. Invite your friends, bring big appetites, and let this timeless, smoky twist on a classic Italian dish become the star of your table!

Smoked Italian Meatballs Recipe

★★★★★

5.1 from 8 reviews

Author: Lila
Total Time: 2 hours 5 minutes
Yield: 4–6 servings 1x
Diet: Gluten Free

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Description

These Smoked Italian Meatballs are a flavorful twist on a classic dish. The meatballs are a combination of ground beef and pork, seasoned with herbs and spices, then smoked to perfection and simmered in a rich tomato sauce.

Instructions

Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix until well combined.
Roll the mixture into meatballs, about 1 1/2 inches in diameter. You should get approximately 20-24 meatballs, depending on size.
Smoke the Meatballs: Preheat your Traeger or smoker to 225°F (107°C).
Place the meatballs on the grill grates, ensuring they are spaced out evenly.
Smoke the meatballs for 45 minutes to 1 hour, or until they reach an internal temperature of 160°F (71°C). The smoky flavor will infuse the meatballs during this process.
Prepare the Tomato Sauce: While the meatballs are smoking, heat the olive oil in a Dutch oven over medium heat on the stovetop. Add the diced onion and cook until softened, about 4-5 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Stir in the crushed tomatoes, Italian seasoning, sugar, and salt and pepper to taste. Let the sauce simmer for about 15 minutes, stirring occasionally.
Braise the Meatballs: Once the meatballs are done smoking, carefully transfer them into the prepared tomato sauce in the Dutch oven.
Place the Dutch oven into the smoker (still at 225°F or 107°C) and braise for an additional 30 minutes, allowing the meatballs to soak up the flavors of the sauce and the smoky aroma.
Serve: Once the meatballs are braised and the sauce is flavorful, remove the Dutch oven from the smoker.
Serve the meatballs hot, garnished with fresh basil and extra Parmesan cheese if desired. These are great served with pasta, crusty bread, or even on their own for a savory appetizer.

Notes

Feel free to adjust the seasonings in the meatballs to suit your taste preferences.
Make sure the meatballs are evenly sized for even cooking.
These meatballs can also be finished in the oven if you don’t have a smoker.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Smoking, Braising
Cuisine: Italian