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Created by:
Kristy Still
Smoked Meatballs
Course
Grilling
Cuisine
American
Servings
4
Servings
Make these Smoked Meatballs on your Pellet Grill or Smoker with this Pellet Grill Recipe!
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Cooking time is going to depend on the size of the meatballs so using a meat thermometer is the best way to be sure they are done.
Nutrition
Serving:
1
Serving
|
Calories:
653
kcal
|
Carbohydrates:
9
g
|
Protein:
41
g
|
Fat:
49
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
22
g
|
Trans Fat:
0.01
g
|
Cholesterol:
166
mg
|
Sodium:
838
mg
|
Potassium:
748
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
67
IU
|
Vitamin C:
2
mg
|
Calcium:
92
mg
|
Iron:
3
mg
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