These smoked meatballs are an easy ground beef recipe for any level of home chef who enjoys backyard grilling. The slow cooking method of smoking infuses them with major flavor- resulting in tender, juicy meatballs with just the right hint of wood smoke. Use them in place of traditional meatballs in all your favorite recipes!

Married into an Italian family, I’m no stranger to meatballs. Making them, or enjoying them!

Typically, they’re destined for a big pot of sauce and there’s a waiting plate of perfectly cooked al dente pasta too.

Every now and then though, I like to change things up- this keeps me and the family from getting burnt out on one of our favorite comfort foods.

Putting my smoker to good use, I’m able to whip up the perfect easy smoked meatball recipe.

They’re tender & juicy, perfectly seasoned, and easy to throw together from start to finish.

Ingredients Needed To Make Smoked Meatballs

Like most of our favorites, this smoked meatball recipe has a relatively simple ingredients lists and uses things that you probably already have on hand.

To make it you’ll need:

Ground Beef – I recommend using lean ground beef, you’ll lose less mass as your meatballs cook and they won’t be overly greasy.
Bread – Plain old white bread, nothing fancy
Milk – Yes, milk- don’t substitute for anything thicker like half & half or cream.
Seasonings – The seasonings are minimal- a simple mixture of Italian seasoning, salt, and black pepper.
Aromatics – Dried minced onion and minced garlic- fresh or jarred minced garlic will both work.
Worcestershire Sauce
Hot Sauce – You won’t need much, but make sure to use a brand you like and have tried before.
Egg – A single large egg, lightly beaten. This will help all of the ingredients bind together so your meatballs don’t fall apart during the cooking process.

How To Make

Making meatballs is easier than it probably seems, and this smoked meatball recipe is no different.

Start by adding all of the ingredients to a large mixing bowl.

You can use clean hands or a sturdy spatula, and mix everything together until evenly combined.

Next you’re going to shape the meatballs.

Grab a chunk of the meat mixture and roll it between the palms of your hands until it’s formed a smooth ball shape. Place the meatball in a 9×13″ disposable aluminum pan.

Repeat until all the meat mixture’s been shaped, and you’ve got roughly 20 meatballs of even size in your pan.

Smoke the meatballs at 250 degrees Fahrenheit for about 2 hours, flipping them halfway through. I recommend using a pair of tongs to flip them quickly & carefully.

After the time’s up, carefully remove the tray of meatballs from the smoker. Set them aside and allow them to cool for 5 minutes.

Once they’ve cooled some, they’re ready to be served & enjoyed.

How To Serve Smoker Meatballs

During tailgating season, we tend to serve these straight off the grill. Using toothpicks or disposable forks.

They’re tender & juicy and seasoned so that the meat and smoke flavor are the stars of the show- making them great for savoring plain.

You can always toss them in a bit of barbecue sauce if you like saucy meatballs.

These smoked meatballs can also be used in place of pretty much any meatball in any recipe where a bit of smoked flavor would be a compliment, even spaghetti & meatballs.

Some of our favorites include:

Storing Instructions

Cooled, cooked smoked meatballs can be stored in an air tight container in the refrigerator for up to 5 days.

They can be reheated in the microwave or the oven.

Can You Freeze Smoked Meatballs?

Yes, smoked meatballs actually freeze really well.

Just allow them to cool completely after cooking, then add them to a large ziplocking bag.

Seal the bag, squeezing out all excess air as you do, and then they can be frozen for up to 3 months.

When ready to enjoy, thaw them and reheat. I recommend using the oven to reheat if they’ve been frozen.

How Do I Keep Meatballs From Drying Out?

Most people are often worried that smoking meatballs will leave them hard & dried out, but with this recipe that isn’t the case.

The secret to tender, moist meatballs after smoking is adding milk to the meat mixture.

A lot of people swear by or swear against milk in meatloaf style mixes, and normally I’m against using it. In this smoked meatball recipe though- it’s a must.

The addition of milk adds moisture which is soaked up into the breadcrumbs keeping the mixture tender even during the smoking process.

What Wood Chips Are Best For Smoking Ground Beef?

For smoked meatballs we don’t recommend using fruit woods.

Instead think of and look to use earthier hardwoods- such as oak, hickory, or maple.

We also don’t often recommend using mesquite wood chips since they have a stronger flavor and more pungent smoke.

Smoking a ground beef based recipe though is one where mesquite is not only good, but recommended.

TIPS & TRICKS

If you prefer to cook to temperature, rather than time- smoked meatballs are done when an internal temperature of 160-165 is reached.
Flipping the meatballs during cooking isn’t absolutely necessary, they will still cook through without that added step. I do recommend doing it though since it allows them to nicely brown on all sides.
We like to serve these over mashed potatoes with gravy, but they’re also delicious with pasta & a traditional tomato sauce. You could also use them in any appetizer recipe that calls for meatballs. Just sauce them as instructed since they’re already cooked.

Other Easy Smoker Recipes Using Ground Beef

These smoked meatballs are an delicious smoked appetizer that will also make a delicious addition to your favorite recipes. Give them a try and swap them for traditional meatballs for a tasty smoked infusion.

Looking for other smoker recipes that use ground beef?

Give one of these a try:

If you’ve tried these SMOKED MEATBALLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Smoked Meatball Recipe

5 from 1 vote

Print Pin Rate

Course: Appetizer, Dinner, Entree, Main Course

Cuisine: American, Southern

Prep Time: 15

Smoke Time: 2

Total Time: 2 15

Servings: meatballs

Calories: 80kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 lbs lean ground beef
2 slices white bread crusts removed
1/2 cup milk
salt & pepper to taste
1 1/2 tbsp dried minced onion
2 1/2 tbsp minced garlic
1 tbsp Worcestershire sauce
3 dashes hot sauce
2 tsp Italian seasoning
1 large egg beaten

US Customary - Metric

Instructions

Add all of the ingredients to a large mixing bowl. Mix them together until evenly combined.
2 lbs lean ground beef, 2 slices white bread, 1/2 cup milk, salt & pepper, 1 1/2 tbsp dried minced onion, 2 1/2 tbsp minced garlic, 1 tbsp Worcestershire sauce, 3 dashes hot sauce, 2 tsp Italian seasoning, 1 large egg
Form the mixture into roughly 20 meatballs of even size.
Add the meatballs to a 9x13" aluminum baking tray.
Smoke the meatballs at 250° for 2 hours, flipping them halfway through the cook time.
Remove the meatballs from the smoker, carefully, and let them cool slightly.
Serve them warm, or use them in your favorite recipe, and enjoy!

Notes

If you prefer to cook to temperature, rather than time- smoked meatballs are done when an internal temperature of 160-165 is reached.
Flipping the meatballs during cooking isn't absolutely necessary, they will still cook through without that added step. I do recommend doing it though since it allows them to nicely brown on all sides.
We like to serve these over mashed potatoes with gravy, but they're also delicious with pasta & a traditional tomato sauce. You could also use them in any appetizer recipe that calls for meatballs. Just sauce them as instructed since they're already cooked.