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.
Ingredients
Scale
For the Meatballs:
- 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
For the Tomato Sauce:
- 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)
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
Nutrition
- Serving Size: 1 meatball
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg
Keywords: Smoked Italian Meatballs, Meatball recipe, Italian recipe, Smoked meatballs
