Description
These Smoked Italian Meatballs are a flavorful twist on a classic favorite. Infused with smoky goodness and a blend of Italian herbs and spices, they’re perfect on their own, atop pasta, or in a hearty sandwich
Ingredients
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1 teaspoon black pepper
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1 teaspoon dried parsley
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1 teaspoon dried oregano
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1 teaspoon crushed red pepper flakes
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1 teaspoon kosher salt
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1 teaspoon onion powder
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½ cup grated Parmesan cheese
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1 pound ground Italian sausage
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1 pound ground beef
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2 large eggs
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1 tablespoon Worcestershire sauce
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½ cup breadcrumbs
Instructions
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Preheat your smoker to 180°F (82°C).
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In a large bowl, combine all ingredients and mix until well incorporated.
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Shape the mixture into 1½-inch meatballs and place them on a parchment-lined baking sheet.
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Place the meatballs in the smoker and cook for 20 minutes.
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Increase the smoker temperature to 350°F (177°C) and continue cooking for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C).
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Serve immediately with marinara sauce and your choice of pasta, or enjoy them as an appetizer.
Notes
For a deeper smoky flavor, use hickory wood pellets.
Ensure meatballs are spaced evenly to allow proper smoke circulation.
Optional: After smoking, pan-fry meatballs in a hot skillet for 1-2 minutes to achieve a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: Italian