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Smoking

Smoked Meatballs

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These Smoked Meatballs add a new dimension of flavor to any dish that you are preparing. Think meatball sub, spaghetti and meatballs, pizza, or as an appetizer for game day. The recipe is simple, straightforward, and the smoky BBQ flavor that results is a definite crowd pleaser! Rather than making just regular meatballs, why not put some pazzazz into your menu? These meatballs will definitely do that for you!

Looking for some other recipe ideas to serve up that wonderful smoky flavor? Check out these great Smoked Chicken Wings or maybe this totally delicious Smoked Mac and Cheese.

Smoked meatballs with spaghetti on a black plate garnished with grated parmesan cheese.

HELPFUL ITEMS FOR THIS RECIPE

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Aluminum Baker’s Half Sheet

Cast Iron Skillet

Parchment Paper Roll

What do I need to make smoked meatballs?

Ingredients to make smoked meatballs laid out on a wooden countertop.

These smoked meatballs don’t take long to prepare, and trust me, they are worth the effort! The combination of the beef and pork with all the herbs and spices is awesome. Keep in mind you can always make substitutions.

If you are looking to add some more flavor, you could sub Italian sausage for the ground pork. The possibilities go on and on from this basic recipe!

Ingredients

  • Ground beef
  • Ground pork
  • Shallot, minced
  • Garlic, minced
  • Italian bread crumbs
  • Oregano
  • Basil
  • Giardiniera relish
  • Fresh ground pepper
  • Kosher salt
  • Red pepper flakes
  • Ricotta cheese
  • Milk
  • Eggs
  • Crushed tomatoes
  • Diced tomatoes
  • Tomato sauce

This meatball recipe is really simple; basically, you mix almost everything together, cook, and then finish off with the remaining ingredients. It’s a great recipe to get the kids involved in too, after all, kids love meatballs, right!

Preparing the smoked meatballs

meat ball dry ingredients in a bowl
meatball wet ingredients in a bowl
meat ball dry ingredients mix and formed into a ball
MEatball wet and dry ingredients mix and formed into a ball

Start with a large bowl and combine the ground beef, ground pork, shallot, garlic, bread crumbs, oregano, basil, giardiniera, fresh ground pepper, Kosher salt, and red pepper flakes. Using your hands, gently mix to blend. Be careful not to over mix, or your meatballs will be compact and a little tough.

In a separate bowl, combine the ricotta, milk, and eggs, whisking to combine. Pour the cheese and milk mixture over the meat, and again using your hands, mix to combine. Place the mixture in the refrigerator for 10 – 15 minutes to allow it to cool slightly before forming the meatballs.

Preheat your smoker or grill to 375 degrees F. If you are using your grill prepare a couple of foil smoker packets. I like to use hickory, but you could try apple or cherry wood; even oak or pecan would be great.

Next steps

Using an ice cream scoop to for the meatballs
maetballs laid out on a parchment lined baking sheet ready to cook
smoked meatball cooking on a parchment lined baking sheet
Meatballs transferred into a cast iron skillet

Using a spoon or an ice cream scoop for size, form into golfball-sized meatballs and place on a parchment-lined baking sheet. Place the baking sheet directly on the grill grates and cook for 25 minutes.

Meatballs and sauce going back on the grill to finish smoking.

Remove the meatballs from the smoker and transfer them into a large cast-iron skillet from the baking sheet. Pour the crushed and diced tomatoes and the tomato sauce over the meatballs.

Reduce the heat in the smoker to about 300 degrees F and smoke for about 90 minutes. Or until the internal temperature reaches 165 – 170 degrees F.

I use my trusty Thermoworks Thermapen instant-read meat thermometer. It is quick, easy to use, and gives me an exact temperature in a second every time!

Thermapen One instant read thermometer in red

Serving up the meatballs

Scooping meatballs out of the cast iron skillet with a wooden spoon.

Now for the best part, serving up your meatballs! Sprinkle a little chopped fresh basil over the pan. Because they have been smoked in the tomatoes and a tomato sauce, you can serve them directly from the skillet. Just boil up some spaghetti and spoon the cooked meatballs and sauce over top or serve them hot out of the pan as an appetizer.

Meatballs served on top of spaghetti with bread on the side and grated parmesan on top

Top with a little grated parmesan, serve with some garlic bread to sop up the tomato sauce, and there you have it. A hearty meal like this is sure to satisfy even the hungriest crowds.

Smoked meatballs and tomato sauce on top of a plate of spaghetti garnished with parmesan cheese.

Doesn’t that look absolutely mouthwateringly delicious? (is mouthwateringly a word?)

If you have any meatballs and sauce leftover, they make fantastic meatballs subs. Perfect for lunch the next day!

Spaghetti twirled on a fork with a Smoked meatball.

Pin it HERE!!

These smoked meatballs are full of amazing meatball flavor with a smoky flair that puts them over the top on taste!

Pin it HERE!!

These smoked meatballs are full of amazing meatball flavor with a smoky flair that puts them over the top on taste!
Smoked meatballs over spaghetti

Smoked Meatballs

Ken Noland
This smoked meatball recipe is like an old-school Italian meatballs recipe on steroids. The smoky flavor adds so much! The final result is simply amazing!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 55 minutes mins
Additional Time 10 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Smoking
Cuisine American
Servings 6 Servings
Calories 615 kcal

Ingredients
 

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 shallot minced
  • 3 garlic cloves minced
  • ½ cup Italian bread crumbs
  • 2 sprigs of oregano chopped
  • ½ cup fresh basil chopped, plus more for garnish
  • 1 tbsp giardiniera relish or 1 tbsp giardiniera minced
  • 1 tsp fresh ground pepper
  • 1 tsp Kosher salt
  • 1 tsp red pepper flakes
  • 1 cup ricotta
  • ½ cup milk
  • 2 eggs
  • 1 14 oz can crushed tomatoes
  • 1 14 oz can diced tomatoes
  • 1 cup tomato sauce

Instructions
 

  • In a large mixing bowl, combine ground beef, ground pork, shallot, garlic, bread crumbs, chopped oregano, chopped basil, giardiniera, pepper, salt, and red pepper flakes.
  • Use your hands to combine, but do not over mix. 
  • In a separate mixing bowl, whisk to combine ricotta, milk, and eggs. Pour mixture into the meat, and use your hands to thoroughly mix.
  • Place into the fridge for 10 – 15 minutes to cool.
  • Preheat the smoker to 375 degrees F. for 15 minutes with the lid closed.
  • Use a spoon or an ice cream scoop to form the meatballs into golf ball-sized balls. Place meatballs evenly spaced on a large baking sheet lined with foil or parchment paper.
  • Place the baking sheet directly on grill grates and cook for 25 minutes, flipping over the meatballs halfway through.
  • Remove the meatballs from the baking sheet and add to a large cast-iron skillet. Pour crushed tomatoes, diced tomatoes, and tomato sauce over the meatballs.
  • Reduce the smoker to 300 degrees F. Place the skillet onto the smoker and cook for 90 minutes, or until the internal temperature of the meatballs reaches 165 – 170 degrees F.
  • Top with sliced basil and serve over spaghetti. Enjoy!

Equipment

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet, 2-Pack, Silver
Pre-Seasoned Cast Iron Skillet - Utopia Kitchen (12.5 Inch)
Pre-Seasoned Cast Iron Skillet – Utopia Kitchen (12.5 Inch)
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet

Nutrition

Serving: 1Calories: 615kcalCarbohydrates: 23gProtein: 51gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 17gTrans Fat: 1gCholesterol: 215mgSodium: 956mgFiber: 4gSugar: 9g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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