Smoked Meatballs Baked in a Sweet and Tangy BBQ Sauce

The party was in full swing, but among the laughter and lively chatter, a melancholy murmur arose – “the meatballs are boring”. As I made my way to the forgotten tray of balls on the edge of oblivion, a bolt of inspiration struck. These meatballs would be molded no more by mediocrity! I knew secret magics could save them, arts unknown to common cookery. Under cover of darkness, while guests enjoyed lighter fare, the meatballs were whisked away for a spontaneous smoking. Hours later, as the last embers glowed, they emerged – transformed. Returned to the fray, the once dowdy dumplings now danced in the spotlight. “Amazing!”, guests gasped. The smoky spheres had become stars! From that day on, my Smoked BBQ Meatballs reigned over revelries, long live the legends of the smoker! Now you too can raise your meatballs from mundane to mesmerizing with this magician’s recipe.

Smoked BBQ Meatballs

Have you been wanting to try your hand at smoking meat, but weren’t sure where to start? Well, you’re in luck, I’m sharing my easy smoked meatball recipe that is rated E for everyone. This simple yet delicious recipe produces meatballs with layers of rich smoked flavor that are a wonderful combination of Italian breadcrumbs, shredded mozzarella cheese, ground meat mixture, and a barbecue sauce glaze. The smoked meatballs have a light and airy texture on the inside while remaining moist and juicy. 

You can follow the step-by-step guide to smoke these meatballs in any style of smoker, from a Big Green Egg or Traeger Pellet Grill to a simple gas or propane barbecue equipped with a smoke box. Additionally, any flavor of wood chips such as hickory or apple will work great. So whether you are a seasoned pit master or just starting out, give these smoked meatballs a try – I promise you and your smokin’ folks will love the melt-in-your mouth smoked meat taste.

Why You’ll Love These Smoked Meatballs!

I hope you’ll give this recipe for smoked meatballs a try, here are a few reasons why you’ll love them:

1. They are surprisingly quick to make, requiring less than an hour from start to finish. With minimal active time, this is an easy weeknight meal.
2. Only basic pantry staples and easy to find ingredients are used. No need to run all over town tracking down obscure spices or special equipment.
3. You can prep the raw meatballs ahead of time and even freeze batches to use later. This makes them a convenient make-ahead option for busy nights or entertaining. Just thaw and pop in the smoker when hunger strikes.

The tender smoked flavor infused all the way through is sure to become a new favorite. Your handcrafted charcuterie will wow friends and family, and the aroma alone bouncing around the neighborhood will lure everyone to your yard. Overall, these smoked bbq meatballs deliver big taste with minimal effort – now that’s something to love!

Ingredients in this Recipe

Classic meatball recipes often call for dry seasonings like garlic powder, onion powder, Italian seasoning, an egg to help them hold together, and seasoned breadcrumbs. However, my smoked meatball recipe takes things up a notch with the addition of shredded mozzarella, a sweet and tangy BBQ sauce for the final glaze, and of course, plenty of smoke. Here are the important ingredients:

1. Meat Options: Ground chuck, lean or regular ground beef, ground pork, or a mixture of meats. You can also use ground sausage meat for an extra flavorful meatball.
2. Spice and Breadcrumb Maintenance: Be sure to routinely test and potentially replace your dry spices and seasonings annually to ensure your recipes stay full of vibrant flavor. Stale spices won’t give you the best result. Use Italian breadcrumbs or place regular breadcrumbs in a food processor and use with 1 tablespoon each of oregano, basil, and thyme plus 1⁄2 teaspoon rosemary for Italian-style flavor.
3. Ingredients Instruction: Add onion powder and finely chopped onion, fresh garlic or garlic powder for best results.
4. Cheese Tips: Finely grate or shred a block of mozzarella rather than using pre-shredded, which doesn’t melt as well. You can also sub in other melting cheeses like Cheddar, Colby Jack, or Monterey Jack for a hint of spice.
5. BBQ Sauce Recommendation: Use your favorite BBQ sauce for the final glaze. Both a sweet style or a mayonnaise-based Alabama style BBQ sauce would be great for dipping the final meatballs.

Which Wood is Best for Smoked BBQ Meatballs? 

When it comes to wood chips, choosing one that matches the flavor profile of your barbecue sauce and meat is key. For example, if you are using ground beef and a traditional Texas style ketchup-based sauce, stronger flavored woods like mesquite or oak chips will work well to complement the flavors. Conversely, if making pork meatballs with a tangy vinegar-based Carolina sauce, milder fruit chips made from apple or cherry may be a better pairing. You’re also welcome to play around with combinations like pecan or maple smoking chunks, which impart a subtle smoking sweet flavor.

That said, I’ve found hickory or mesquite wood best for injecting those nice, pronounced smoky flavors into the meatballs that I recommend for any competition blend. But for those just starting their smoking journey, I recommend using hickory pellets with this easy meatball recipe, since they provide robust smokiness without being overwhelming. Alder or applewood pellets would also make for great options, giving a lighter flavor profile. So in summary, feel free to experiment, but these types of wood have treated me well!

Why Smoke Meatballs?

There are several key reasons why smoking meatballs is a great way to take these classic appetizers to the next level. For one, smoking is the perfect method to safely add flavor to any type of food without needing your own dedicated smoker – an oven or even a covered grill will absolutely make do in a pinch. The low, slow smoking process infuses the meatballs with an incredible depth and complexity of flavor that takes them to a whole new level. If you love bold smoked flavors, smoking them using milder woods like hickory or cherry may have you feeling a little more adventurous in the kitchen, too. In addition, smoking the meatballs low and slow really helps them retain moisture, resulting in irresistibly juicy morsels that are definitely better than the dry, bland ones that were so unimpressive growing up.

Fresh Meatball vs Frozen Variety

There are certainly pros to reaching for a bag of frozen meatball varieties when a meatball craving strikes. The pre-made balls can purchase from almost any grocery store and be a very convenient, quick and easy solution to satisfy that need. However, I do think fresh, homemade meatballs taste better in the pinch.

In the oven or microwave, frozen balls can heat up, but the extra preservatives used often affect their quality. This frequently results in an unappealing rubbery consistency and a texture that can taste more dried out, especially when cooked for too long. Homemade versions typically use just fresh ingredients without any added ingredients.

For this smoked BBQ meatball recipe in particular, it only takes a few basic ingredients that are readily available. With a short preparation time required, you can have incredibly fresh, super delicious balls of smoked meat goodness that taste better than their frozen counterparts. The extra flavor from the wood smoke really elevates them beyond the average frozen bag of meatballs.

Making the Meatballs

Making these smoked BBQ meatballs couldn’t be more quick and painless, requiring only a ton of basic ingredients to let the meat shine. First, combine and blend 1 1/2 pounds ground beef with 1/2 pound sweet Italian pork sausage in a large mixing bowl. The fattiness of the pork helps keep these little orbs super juicy.

Once the meats are mixed, make the meatballs by placing the ground meat mixture into the same large mixing bowl along with 1/2 teaspoon each of salt, garlic powder, onion powder and ground pepper, 1/4 teaspoon each of smoked paprika and crushed red pepper flakes, and 1/8 teaspoon each of crushed or ground fennel seed and ground mustard. Mix well until the seasonings are well blended throughout the ground beef.

Now add 1/4 cup finely chopped onion, 1/2 cup breadcrumbs, 1/2 cup shredded mozzarella cheese, and 1 egg. Mix all ingredients fully until the mixture is ready to be formed into balls. You can change up the fresh herb or seasonings if you want a spicy BBQ rub version instead of the Italian style.

Shaping the Meatballs

The size of the meatballs can vary based on personal preference, but I like to shape them at around 2 ounces or slightly smaller like a golf ball. Grab the right portion size and gently roll it between your hands into a circular shape, being consistent in their sizing. Or use a medium cookie scoop to get uniform portions of 1 1/2 tablespoons each. Place the finished meatballs on a disposable aluminum pan with about 20 meatballs.

How to Cook Smoked BBQ Meatballs?

It’s finally time to get these meatballs smoked! To do so, preheat your gas or charcoal BBQ/smoker to a temperature of 250°F. The meatballs are now ready to go on. Open the lid and safely add just a small handful of wood chips like cherry or hickory directly on the hot charcoal/smoker. This will begin smoking.

Now, place an instant-read meat thermometer probe into the very middle of one of the meatballs for monitoring doneness. Quickly place the full pan of meatballs directly on the BBQ/Smoker grates and promptly close the lid. From here, allow the meatballs to smoke for approximately 40 minutes to gently cook them and reach an internal temperature of 140°F.

When the center meatballs reach 140°F on the meat thermometer, they are safe to eat and have obtained a nice smoked flavor. Remove from the smoker but don’t forget they will continue to rise slightly in temperature as they rest, likely to 145°F which is perfectly cooked. The outside will be browned and the inside super moist, tender and ready to be glazed.

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Adding the BBQ sauce

Once the meatballs have reached an internal temp of 145°F, it’s time for the next exciting step – adding the BBQ sauce! To do this, sit the foil pan of smoked balls directly on the smoker racks for 30 additional minutes to allow them to soak up the rich, delicious BBQ flavor.

Traditionally, the meatballs are simply smoked then placed in a foil pan. However, I like to mix my favorite BBQ sauce with 1/2 cup of grape jelly for a 50-50 ratio that works to mellow out the tang and jelly provides a great, classic pairing with savory meats.

To do this, pour 1 cup of your favorite BBQ sauce into a microwave safe bowl. Add 1/2 cup of grape jelly, then whisk the two together. Next, heat it up in the microwave for just 20–30 seconds to slightly warm it. This creates a smooth consistency that mixes effortlessly with the smoked bbq meatballs.

Now it’s time for the maiden voyage! Drench the balls in the foil pan with the BBQ sauce concoction, then return the covered pan to the smoker for the 30 minutes to allow everything to heat up and mix. They’ll develop an amazing, saucy bite! I suggest occasionally turning up the smoker temperature to 275°F during this final stage to caramelize the outside a bit more while keeping the interior moist. Spend time with these turned up morsels of smoked meatballs in sauce goodness!

How Can You Tell When Meatballs Are Done?

The most trustworthy method for ensuring these meatballs are safe to eat is using an instant read thermometer to check the internal temperature. You want it to read 165 degrees Fahrenheit minimum before removing them from the smoker.

While texture and color can sometimes be a gauge too, since these balls contain a combination of beef and pork, it’s hard to gauge doneness by looks alone. The smoking process will trust produce an exterior color that’s no longer red, more brown throughout as the fat and juices caramelize. So for piece of mind, I recommend confirming proper temperature with a quick temperature read of the center meatballs before serving. Better safe than sorry with this smoked variety!

How to Serve Smoked Meatballs?

These smoked meatballs are the perfect addition to any cookout spread, from a starter appetizer to the centerpiece of a main dish. I like to artfully serve them on a BBQ Board surrounded by fresh-cut veggies for dipping, coleslaw, and other sides for a lighter meal. Or go heartier by nestling the meatballs among cooked pasta, fragrant rice, or mashed potatoes.

No matter how you enjoy them, these smoky little orbs are sure to disappear quickly! The BBQ sauce glaze helps them hold their shape on a toothpick too for easy finger food. One ounce of bourbon added to that sauce takes it to a whole new depth of flavor with a familiar, popular hint.

A pro tip – stretchy mozzarella cheese, the meatballs and their sauce stuffed into torpedo buns makes the most amazing smoked meatball subs. Just roll the whole satisfying bundle in wax paper for a portable treat. Smoke on, friends!

Why Do Meatballs Fall Apart When Cooking?

There are a few common reasons why meatballs may fall apart during the cooking process. Chiefly, not having enough binder like eggs, breadcrumbs, or mozzarella cheese can likewise lead to them disintegrating easily. It’s important to find that Goldilocks sweet spot – not too much or too little of a binding ingredient, but the mixture just right.

Additionally, chilling the raw meatball mixture for 30 minutes before forming and again after forming can greatly help prevent falling apart. The cold temperature likely makes rolling and packing the balls less stick prone on your fingers and hands, and aids in keeping them intact during handling.

If you’re still having trouble with the recipe and balls falling apart mid-cook, I’d suggest using an ice cream scoop to scoop uniform spheres of the raw meat mixture, rolling slightly to round. This worked wonderfully for me and eliminated any issues. Sometimes a little shaping structure goes a long way!

Make Ahead Tips

For those who like to plan ahead, these smoked meatballs are great candidates to prep entirely or partially in advance. You can easily store the raw balled meat in the refrigerator for two days before smoking.

An even more convenient option is to freeze a fresh double batch of premade balls in a freezer safe container for 3 months. To use, simply thaw overnight in the refrigerator then warm them in the smoker following the same recipe instructions, no extra work needed for a craving-satisfying snack or meal.

You can also cook the meatballs fully, then freeze the cooked product. I’ve found freezing them after smoking holds up beautifully in terms of flavor and texture when thawed overnight in the refrigerator and gently warmed. This makes entertaining with these showstoppers effortless any time of the year. The make ahead and freezer options are great for any too-busy cook!

How To Store Leftovers?

Leftover smoked bbq meatballs can safely stay fresh in an airtight container in the refrigerator for 3–4 days. They also lend themselves to many tasty repurposing options besides just reheating.

For example, thinly slice the meatballs and layer on meatball or meatloaf sandwiches for portable lunches. Or toss halved or quartered balls into pasta salad for extra protein.

To extend the shelf life even longer, individual portions can also store exceptionally well in freezer bags or other airtight freezer containers. Labeled and dated properly, the smoked meatballs will generally maintain their best quality and taste for up to 45 days in the freezer. Just thaw overnight in the fridge and use within a day or two of thawing for ideal texture and flavor. Proper storage is key to enjoying the fruits of your smoking labor!

How To Reheat Leftovers?

There are a few excellent methods for reheating any leftover smoked bbq meatballs. A gentle approach is best to preserve their moist texture. In the oven, arrange the balls in a single layer in a heat-proof dish and bake at 350 F for about 10 minutes, flipping halfway, until heated through. For quick individual portions, the air fryer sets the meatballs crispy on the outside in just 4 to 5 minutes at 360°F.

You can also quickly warm a few meatballs in a saucepan with a splash of water or broth on the stove top, covered, heating until piping hot. My favorite is to generously brush or toss the balls with any remaining BBQ sauce and bake for 5 minutes to allow it all to bind together beautifully. A little extra sauce sure isn’t a bad thing! However you choose, enjoy these smoked meatballs leftovers in style.

Conclusion

Smoked BBQ Meatballs make a delicious appetizer or main dish that is sure to please. The combination of savory meats and infused smoke flavor can’t be beat. With simple ingredients and minimal active time, these baked or grilled balls are a weeknight dinner solution. I hope you give this recipe a try – your guests will be impressed by the smoky homemade treats fresh from your backyard smoker!

Frequently Asked Questions (FAQs)

1. What are BBQ meatballs made of?

BBQ meatballs are typically made from a mixture of ground beef and/or pork, seasoned with garlic, onion, pepper, salt and Worcestershire sauce. They are then coated in a sweet and tangy BBQ sauce.

2. What do you eat with BBQ meatballs?

Popular sides to serve with BBQ meatballs include mac and cheese, baked beans, coleslaw, cornbread or biscuits. You can also eat them in sandwiches.

3. Is it better to grill or bake meatballs?

Both grilling and baking work well for cooking meatballs. Grilling imparts a nice smoky flavor, but baking allows for easier temperature control. It comes down to personal preference.

4. How do you thicken BBQ meatballs?

Common ways to thicken up the BBQ sauce on meatballs include adding cornstarch, flour or gelatin. You can also let the sauce simmer longer to reduce and concentrate the flavors.

5. What goes best with BBQ meatballs?

As mentioned, classic sides are mac and cheese, baked beans, coleslaw, cornbread or biscuits. Rice is also a nice complement.

6. Is beef or pork better for meatballs?

Both beef and pork make delicious meatballs. Beef tends to be drier, so pork adds moisture. A mix of beef and pork or Italian sausage is a balanced option.

7. Are meatballs fried or baked?

Meatballs are most commonly baked in the oven or slow cooked in sauce. For a crispier exterior, they can also be browned on the stove top first before baking or braising. Deep-frying works too, but is less common.

8. What do you eat with meatballs?

Common carb vessels for meatballs include spaghetti or other pasta, gnocchi, polenta, rice pilaf or mashed potatoes. Meatballs are also tasty served as appetizers with toothpicks.

9. How long to smoke meatballs at 225°F?

At 225°F, smoke meatballs for 1.5-2 hours until they reach an internal 165°F. This temperature allows for deep smoke flavor.

10. How long to smoke meatballs at 250°F?

Smoke meatballs at 250°F for 1-1.5 hours, until the internal temperature hits 165°F. A bit faster cook time but still imparts smoky flavor.

Smoked BBQ Meatballs

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

320

kcal

Total time

2

hours 

30

minutes

Looking for a showstopping appetizer for your next cookout? Drop everything and make these Smoked Beef and Sausage Meatballs. They blend savory meats with cheeses and spices, then take on a seductive smokiness. Best of all, a glossy BBQ glaze paints on the final flavors – your guests will be begging for the recipe!

Ingredients

• 1 lb ground beef

• 1/2 lb sweet Italian pork sausage

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground pepper

• 1/4 tsp smoked paprika

• 1/4 tsp crushed red pepper flakes

• 1/8 tsp crushed fennel seed

• 1/8 tsp ground mustard

• 1/4 cup finely chopped onion

• 1/2 cup breadcrumbs

• 1/2 cup shredded mozzarella cheese

• 1 egg

• 1 cup BBQ sauce

• 1/2 cup grape jelly

• Wood chips for smoking

Directions

• In a large bowl, combine the ground beef, Italian sausage, salt, spices and mix thoroughly with your hands until just combined.
• Add the finely chopped onion and gently incorporate until fully distributed throughout the meats.
• To the meat-vegetable mixture, add the breadcrumbs, shredded mozzarella cheese, and egg. Gently mix with your hands until just combined and evenly distributed.
• Working with about 1-2 tbsp of the meat mixture at a time, roll each portion into a smooth ball, being careful not to overpack them. Place the formed meatballs on a baking sheet.
• Load wood chips into a smoker and preheat to 225°F. Add the meatballs and smoke, monitoring the internal temperature, until fully cooked at 165°F.
• In a saucepan, combine the BBQ sauce and grape jelly. Heat over medium, stirring occasionally until the jelly fully dissolves into the sauce.
• During the last 15 minutes of smoking, brush the warmed sauce over the meatballs.
• Serve the smoked meatballs warm with extra sauce for dipping. Enjoy!