Make the BEST Smoked Meatballs, perfect for your dinner night!
Smoked Meatballs make for a great simple Pellet Grill Recipe that you could easily serve at a party.
These meatballs are going to be made fresh, so this is not a recipe for frozen meatballs.
Can you make these gluten-free?
This meatball recipe uses white bread, you can substitute this for gluten-free white bread.
This would be the only swap needed, but as always check all ingredients before proceeding to verify they meet your dietary need.
Tips for Making Smoked Meatballs:
Smoked Meatballs are perfect for parties or large gatherings, serve them with your favorite dipping sauce such as this barbecue sauce.
These do take a few hours to prepare, as you will be letting them sit in the fridge for a bit before fully cooking, so be sure to plan out the time needed to fully cook them.
Also, make sure to add plenty of seasonings such as this Italian Seasoning to get the best flavor from the meatballs.
This recipe also includes milk, which is needed to add moisture to the meatballs while they are cooking since it is a slower, longer cooking time than normal.
Which pellets should you use for Smoked Meatballs?
We like to use a blend of pellets for this recipe but if you want to do individual flavors do hickory or mesquite.
Those tend to bring out the best flavor of these meatballs and make them pair well either as is or in spaghetti.
How do you know when they are done?
Use the probe that comes with your pellet grill or use a meat thermometer to check the doneness of the meatballs.
All grills heat a bit differently, so this is the best way to know they are fully cooked. These are considered done when the internal temperature reaches at least 160*F.
Now it’s time to enjoy these Smoked Meatballs!
If you enjoyed these, be sure to check out these Chicken Fire Cracker Meatballs!
- 2 Pounds Ground Pork
- 2 Slices White Bread or Gluten-Free Bread
- 1/3 Cup Milk
- 1 1/2 Tsp Italian Seasoning
- 1/2 Tsp Black Pepper
- 1 Tsp Salt
- 1 Tbsp Worcestershire Sauce
- 3/4 Cup Diced Onion (Small Onion)
- 3/4 Cup Diced Green Bell Pepper
- Tear bread into pea-sized pieces and place in a small bowl with milk, let it sit for 5 minutes.
- Add the rest of the ingredients into a large bowl.
- Add the milk-soaked bread to the large bowl.
- Mix all ingredients together with your hands, do not overmix.
- Form meatballs into golf ball-sized balls and place on a lined baking sheet. Let these rest in the fridge for 30 minutes.
- Preheat the smoker to 180*F. Use a signature blend of pellets, hickory, or mesquite.
- Remove the meatballs from the fridge and transfer them to a baker's rack or the meatball griller and place them onto the smoker for 30 minutes.
- After 30 minutes increase the temperature to 225*F and smoke for another hour or until the internal temperature reaches at least 160*F.
- Remove the meatballs from the smoker and rest them under tented foil for 10-15 minutes.