Smoked Meatballs

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Smoky, tender pork meatballs with restaurant-quality flavor you can make to serve over pasta, on a sub roll, or smothered in sauce with yummy melted cheese.

Course Appetizer, Main Dish

Cuisine American, Italian American

Keyword ground pork

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings people

Calories 664kcal

Author Jillian Wade

Cost $10.60

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)

US Customary - Metric

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

Please note that I use a wood pellet grill for most of this process. More specifically, this recipe assumes you have a Traeger smoker/grill. I highly recommend mesquite, hickory, or signature blend wood pellets for smoked meatballs.

Here are instructions for serving, storing, freezing, and reheating this smoked meatball recipe:

SERVE: As written above, you’ll want the meatballs to rest under tented foil for 10-15 minutes before serving them. Then eat them up with pasta and/or sauce, on sandwich rolls, or smothered in cheese!

STORE: 3-4 days is about how long smoked meatballs will stay fresh in the fridge, so long as they’re in an airtight container.

FREEZE: You can freeze smoked meatballs, like their unsmoked counterparts, for 1-2 months. Ensure you use a freezer-safe container, as always.

REHEAT: Thaw your meatballs overnight in the fridge if they’re frozen. Then, whether you use a microwave, an oven, or a stovetop, make sure your meatballs hit that golden internal temperature of 160°F!

Nutrition