Description

Juicy, smoky, and bursting with Italian flavor—these smoked Italian meatballs are the perfect blend of beef, sausage, herbs, and spices. Whether served over pasta, in a sub, or on their own, they’re sure to be a hit at any table.

Ingredients

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1 tsp black pepper
1 tsp dried parsley
1 tsp dried oregano
1 tsp crushed red pepper flakes
1 tsp kosher salt
1 tsp onion powder
½ cup grated Parmesan cheese
1 lb ground Italian sausage
1 lb ground beef
2 eggs
1 tbsp Worcestershire sauce
½ cup breadcrumbs
¼ cup milk
3 cloves garlic, minced

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Instructions

Preheat smoker to 225°F.
In a large bowl, combine all ingredients and mix until just combined.
Roll into golf ball–sized meatballs (about 1½ inches in diameter).
Place meatballs on a smoker-safe tray or rack.
Smoke at 225°F for 1½ to 2 hours, or until the internal temperature reaches 165°F.
(Optional) Sear the meatballs in a hot pan for 2–3 minutes per side for a crispy exterior.
Let rest for 5 minutes before serving.

Notes

Milk helps keep the meatballs moist.

Use apple or cherry wood for a mild smoke, or hickory for a stronger flavor.

These meatballs can be frozen after cooking for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course, Appetizer
Method: Smoking
Cuisine: Italian-American