If you want a new (but delicious) flavor profile whenever you serve pasta or subs, this recipe for smoked meatballs is the way to go. Your Traeger grill can provide a savory-smoky twist on this old favorite!
Table of Contents
Juicy Smoked Meatballs (Perfect for Pasta, Subs, or an Appetizer)
I’ll never stop singing the praises of smoking just about everything on a Traeger grill, from meats to veggies to even certain cheese dishes! My family must think I’ve gone a little off the rails, but everything tastes better when it’s smoked, I swear. On top of that, it’s an easy way to provide something unique to a standard dish, and I guarantee these smoked meatballs will bring subs and pasta to life for you!
Smoked meatballs are great on their own as a get-together/game-day appetizer or main dish. Grab some toothpicks, slather them up with Alabama white sauce or Texas BBQ sauce, and chow down. Or you can add them to your pasta and meatball subs!
Ingredients and Estimated Cost
Per Serving Cost: $2.65
Recipe Cost: $10.60
Here is everything you need to make these smoked meatballs, and some substitution recommendations.
- 2 pounds ground pork – The star of the recipe. I like using ground pork for its rich flavor but you can substitute ground beef or ground turkey.
- 2 slices of white bread – Use Panko crumbs or crushed saltine crackers as an alternative.
- ⅓ cup milk – Any type of milk will work, as it’s used to soften the bread and bind everything together.
- 1 ½ teaspoons Italian seasoning – Gives the meatballs their classic Italian flavor. Use dried basil, oregano, and parsley to make your own Italian seasoning blend.
- ½ teaspoon black pepper – Adds a mild heat to the flavor profile. Pre-ground or freshly cracked pepper will work.
- 1 teaspoon salt – Enhances the overall flavor. You can use Kosher salt or Sea salt.
- 1 Tablespoon Worcestershire sauce – Adds to the savory flavor. You can use soy sauce as an alternative.
- 1 small onion – Adds a nice sweetness to the meatballs, balancing the other flavors. I prefer fresh onions, but you can use ½ teaspoon onion powder if needed.
- 1 medium green pepper – Gives a nice crunchy texture to the meatballs. Red or yellow will work as well.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Smoke Meatballs
This simple smoker recipe also happens to be (relatively) quick, and it adds so much flavor to your meatballs!
To make Traeger smoked meatballs:
- Prep the bread mixture. Tear the bread into small pieces and place them in a small bowl. Pour the milk over and let it sit for 5 minutes, until the bread is softened.
- Mix the meatballs. In a large bowl, combine the ground pork, Italian seasoning, salt, pepper, Worcestershire sauce, onion, and green pepper. Add in the milk-soaked bread (along with any extra milk left in the bowl). Mix gently with your hands until just combined. Note that overmixing can make the meatballs tough.
- Shape and chill. Roll the mixture into golf ball-sized meatballs and arrange them on a lined baking sheet. Refrigerate for 30 minutes to help them hold their shape.
- Start smoking. Preheat your smoker to 180°F. Place the meatballs onto a baker’s rack or meatball griller, then transfer them to the smoker. Smoke for 30 minutes.
- Finish cooking. Increase the smoker temperature to 225°F. Continue smoking for about 1 hour, or until the meatballs reach an internal temperature of 160°F.
- Rest and serve. Remove the meatballs from the smoker, tent loosely with foil, and let them rest for 10–15 minutes before serving.
Serving Suggestions
A few ideas for how to serve these Smoked Meatballs:
- with pasta sauce
- with parmesan or pozzarella cheese
- on sandwich rolls for sub sandwiches
- with pasta
- as an appetizer
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Smoked Meatballs
Equipment
- mixing bowls
- Measuring cups & spoons
- cutting board
- chef's knife
- baking sheet
- Smoker grill
- Instant-read thermometer
- Baker’s rack or meatball griller
Ingredients
- 2 pounds ground pork
- 2 slices of white bread
- ⅓ cup milk
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 Tablespoon Worcestershire sauce
- ¾ cup yellow onion diced small (1 small onion)
- ¾ cup green pepper diced small (1 medium green pepper)
Instructions
- Tear bread into pea-sized pieces and place in a small bowl with the milk, let it sit for 5 minutes.
- Add the rest of the ingredients to a large bowl.
- Add the milk-soaked bread and any remaining milk to the large mixing bowl.
- Mix all the ingredients with your hands; do not overmix.
- Form meatballs into a golf ball-sized ball and place onto a lined baking sheet, and let rest inside your refrigerator for 30 minutes.
- Preheat your smoker to 180°F.
- Remove the meatballs from the refrigerator and transfer them onto a baker’s rack or meatball griller, and place them into the smoker for 30 minutes.
- After 30 minutes, increase the temperature to 225°F and smoke for another hour or until the internal temperature of the meatballs reaches 160°F.
- Remove the meatballs from the smoker and rest them under tented foil for 10-15 minutes.
Notes
Nutrition
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Smoked Meatballs Recipe FAQs
Not at all. Beef, chicken, turkey, and (I’m told) even venison taste great when smoked on the Traeger.
Chilling the meatballs before smoking them helps firm up the meatballs to help ensure they hold their shape during the smoking process.
No, this is an eggless recipe. The bread and milk mixture is sufficient to bind the ingredients together, as the pork contains plenty of fat and is not a dry meat that would require an additional binding ingredient.
Definitely. When you chill the meatballs, place them in an airtight container and let them chill for up to 24 hours before smoking them.
More Smoked Recipes
- Easy Smoked Salsa
- Juicy Smoked Pulled Pork
- Smoked Beef Tenderloin
- Smoked Armadillo Eggs
- Smoked Lobster Tail
- Smoked Chicken Thighs
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