Smoked Italian Meatballs

Smoky, juicy and loaded with Italian flavor, these smoked Italian meatballs are a perfect app for the game day, a main dish with pasta or as it is.

If you love the classic Italian meatballs, these smoked Italian meatballs add a layer of smoked depth for a completely new flavor experience. The smoker infuses a deep and wood flavor that expands the salty wealth of beef and pork while keeping the meatballs incredibly juicy. With a perfect balance of herbs from my Italian seasoning, a pinch of red wine and a dissolution bite inside a crunchy exterior, these meatballs control every box.

Not only are they full of smoky goodness, but they are also incredibly versatile. Serve them on spaghetti for a bold turn on a traditional favorite. I grant them in a roll of hagie for an unforgettable background that you can even skewer with the toothpicks for a game appetizer that disappears quickly.

In addition, they are suitable for the freezer, so you can make a big lot and have delicious homemade meatballs ready to go every time you need it. Once you try them, you will never return to premade meatballs again.

Why smoke Italian meatballs?

The traditional Italian meatballs are made with ground meat and pork, mixed with breadcrumbs, eggs and condiments, then fried in the pan or in the oven before being simmer in tomato sauce. Smoke them brings this classic dish to the next level, adding a thin and wood flavor that improves the richness of the meat.

Unlike traditional meatballs, which are often cooked with high fire, these smoked meatballs are cooked at the bottom and lens at 325 degrees F, allowing them to absorb the smoky flavor while remaining juicy. Finish them with a quick pan for an optional crunchy crust and are ready to serve as you prefer.

A collage that shows the various steps to form meatballs with ground meat.

Ingredients for this recipe

To create the best smoked Italian meatballs, collect the following ingredients:

Minced meat (85/15): A good balance of fat and flavor.
Ground pork: It adds extra humidity and a slightly sweet and rich taste.
Eggs and milk: It helps to tie the meatballs and keep them tender.
Broadcrumbs: Absorb humidity, preventing meatballs from drying out.
Red wine: Improves the depth of the flavor (optional but recommended).
Italian space, salt and pepper: The classic mixture of Italian spices.

Best wood for smoking meatballs

When fumes meatballs, you want a wood that improves the flavor without overwhelming the condiments. Lightest fruit wood such as Cherry or Applewood add a thin sweetness, while the oak offers a more traditional smoky depth. Cherry and Applewood give a delicate and slightly sweet aroma that magnificently integrates the Italian seasoning. The oak is an excellent choice for all uses if you want a well balanced smoke flavor. Take a look at my post on the best woods to smoke if you want to know more.

A pan seasoned with ground meat formed on grates of smokers.

How to prepare smoked Italian meatballs

Making these smoked meatballs is simple and rewarding. With just a few easy steps, you will have juicy meatballs and tasty infused with deep smoky goodness. Here’s how to do it:

Preheat the smoker. Set your smoker 325 degrees F using the favorite wood (see Below advice). This lower temperature allows meatballs to absorb a rich smoky flavor without drying. You can also do it on your grid or in the kitchen oven if you don’t have access to a smoker.
Mix and shape the meatballs. In a large bowl, add the minced meat, ground pork, eggs, milk, breadcrumbs, red wine and Italian seasoning. Mix until it is just combined. Do not exceed or your meatballs can prove dense. Model the 1 ½ -inch meatball mixture and place them on a parchment baking tray.
Smoking the meatballs. Transfer the pan to the grates of smokers. Close the lid and smoke for 45-60 minutes or until the internal temperature reaches 165 degrees F using a reliable meat thermometer.
(Optional) Fry for a crunchy exterior. For an additional level of consistency, heats up to cast iron pan over medium-high heat. Add a little kitchen oil and fry the smoked meatballs quickly until golden brown on all sides. This passage improves the flavor and gives them a beautiful and crunchy crust.
Serve and have fun. Remove the meatballs from the pan and let them rest for a few minutes before serving. Have fun with the marinara sauce and grated Parmesan, on the pasta, in a sandwich or everything alone.

Memotte with conservation, freezing and heating

Do you want to make a big lot? These smoked meatballs keep well and are easy to heat, so they are perfect for the preparation of meals.

Can I make these meatballs in advance?

YES! You can mix and shape the meatballs up to one day in advance and keep them in the refrigerator until they are ready to smoke.

Can I freeze these meatballs?

You can also smoke them, then freeze them for subsequent use. Let them cool completely, then wrap some aluminum sheet And seal in a galloni size freezer bag. If stored in this way in your freezer, your meatballs can be thawed and have fun again for a maximum of 3 months.

If you intend to fry them, it is better to take this step after defrosting to get the most clear results.

How do you archive the leftovers?

If you want to keep the remaining smoked meatballs to have fun immediately, it is not a problem. Again. Leave the meatballs completely cool, then place in an airtight container or Gallon zip bag and keep in your refrigerator. You can enjoy the meatballs for 3-4 additional days. I recommend heating them/return them to a pan over low heat until they heat up to the desired temperature.

Easy Italian meatballs recipe

Try this recipe for smoked Italian meatballs, And let me know how you like to enjoy you. Leave a 5 -star evaluation and comment below! And if you love smoked dishes like this, remember to take a look at over 700 more recipes in the Hey Grill Hey app.

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Preheat the smoker. Set your smoker on 325 degrees F. You want the lover temperature blocks the plot.
Form the meatballs. Mix everything together in a large bowl, then shape in balls. Put the meatballs on the pan.

2 pounds of ground beef, 1 packet of ground pork, 2 eggs, ½ cup of milk, ½ cup of breadcrumbs, 2 tablespoons of Italian seasoning, 1 tablespoon of red wine, 1 tablespoon of kosher salt, 2 teaspoons of black pepper
Smoking the meatballs. Place the pan on the smoker’s grids, then close the lid and smoke for 45-60 minutes or until the meatballs reach an internal temperature of 165 degrees F.
Fry the meatballs. Once your meatballs have cooked, give them a quick pan in a pan or cast iron pan. This passage is optional, but will give the meatballs a pleasant and crunchy outside.
Rest, serve and have fun! Remove the meatballs on a serving dish, then rest for a few minutes so as not to burn the mouth. Top with your favorite tomato sauce and grated Parmesan, or have fun as it is.

Nutritional information is calculated automatically, so they should be used only as approximation.

Smoked Italian Meatballs