Smoked Meatballs – Perfect for Appetizers or Subs

These aren’t your standard meatballs – they’re a smoky, flavor-packed upgrade that brings together classic comfort food and serious BBQ know-how. Tender, juicy, and infused with smoke, these Smoked Meatballs deliver the perfect blend of familiar satisfaction and bold BBQ flavors!

These smoked meatballs are pure comfort food, packed with deep, rich flavor you just can’t get any other way. The mix of ground beef and pork hits that perfect balance of meaty goodness and juiciness, with a few key ingredients to crank up the flavor.

You can serve these as smoked BBQ meatballs with your favorite BBQ sauce, but they are equally at home over creamy polenta, or as the star of incredible sliders topped with tangy Southwestern coleslaw. Whether you’re cooking for a game day gathering, meal prepping for the week, or looking to elevate your dinner game, these smoked meatballs deliver serious flavor in every bite!

Don’t forget to check out the Jalapeno Popper Meatballs, using this same base recipe.

Frozen Vs. Fresh Meatballs

Sure, grabbing a bag of frozen meatballs is easy, but let’s be real—nothing beats the flavor and texture of making them fresh. If you’re the type who likes to have homemade meatballs on standby, do yourself a favor and make a batch to freeze. You’re already putting in the effort, so you might as well make extra—it’s a game-changer when you need a quick, flavor-packed meal!

Key Ingredients

• Panko Bread Crumbs — These absorb moisture better than traditional bread crumbs, helping to keep your meatballs tender.
• Eggs — As a binder.
• Buttermilk — Adds tanginess and helps tenderize the meat.
• Chives — Chives are a neutral herb that adds a savory depth of flavor.
• Worcestershire Sauce — For a deep umami flavor!
• Spices — Including kosher salt, celery salt, black pepper, garlic powder, smoked paprika, and chile flakes. Try our Canyon Crust or Sedona Sand seasonings for flavorful options as well.
• Ground Beef & Ground Pork — The 85/15 beef brings robust flavor while the combination of ground pork adds a rich, lighter texture. If you’d rather skip the meat mixture, you can use all ground beef.

Substitutions or Variations for Flavor

• Meat: As far as ground meat goes, use what you have. You can use all ground beef if you don’t have pork on hand, although the texture and flavor will be different. For a lighter version, try ground turkey or ground chicken, but add a tablespoon of olive oil to compensate for the lower fat content. 
• Herbs: Use any fresh herbs that complement your flavor profile. If you’re sticking with a barbecue theme, chives are your best bet.
• Liquid Options: Substitute whole milk for buttermilk if you don’t have it on hand. 
• Sauces: Skip the BBQ sauce and switch it up—go with marinara for an Italian twist, Swedish meatball sauce for a classic comfort food vibe, or teriyaki if you’re feeling something bold and savory. These smoked meatballs are all about versatility, so make them your way and let the flavor do the talking!
• Italian Meatballs: Mix in your favorite herbs with a little parmesan cheese. Use a combination of ground beef and Italian sausage for a rich mix.

How to Make Smoked Meatballs

1. Make the Panade. Prepare the panade by mixing all the ingredients (except the ground beef and pork) in a bowl with a fork. Let it soak for about 5 minutes before using. This is the KEY to having a tender meatball come out of the smoker, otherwise they can be quite dense.
2. Combine Meat & Panade. In a large mixing bowl, add the ground beef, ground pork, and the panade mixture. Use your hands to mix the ingredients until evenly combined, being careful not to overmix by squishing the meat together.

3. Shape. Shape the meatballs into golf ball-sized portions, about 1.5 ounces each. Arrange them on a baking sheet and refrigerate for 30 minutes to help them firm up.

4. Smoke. Heat up the pellet smoker to 265°F and place the wire mesh or jerky mat in the smoker. Transfer the chilled meatballs to the smoker and cook them for about an hour. The target internal temperature to watch for is about 150-155°F. Use a meat thermometer to double check!

Grill mats are super helpful for this recipe, preventing the meatballs from slumping into the grill grates while still allowing plenty of smoke to wrap around them. Check them out!

5. Add Sauce. Sauce the meatballs. (optional step) For extra flavor, dunk the meatballs in BBQ sauce and return them to the smoker for about 10 minutes, letting the sauce set and turn tacky. Try one of our favorites such as Smoky Sweet Heat, Honey Bourbon BBQ Sauce, or the Maple Chipotle BBQ Sauce!
6. Serve them up for an appetizer, on top of pasta with tomato sauce, or assemble some sliders. This smoked meatball recipe makes plenty, so get creative!

Top Tips

• Make sure to form the meatballs while the meat is still cold, otherwise, the fat melts quickly from the warmth of your hands, causing the meatballs to lose their round shape. Unless that is, you want to make smoked meatlumps.
• Chill the meatballs in the fridge for at least 30 minutes before smoking for the best results. This helps them hold their shape and allows the surface to dry slightly, enhancing smoke absorption.
• Cooking at a lower temperature will enhance the smoke flavor, but it will also extend the cooking time. I don’t recommend going below 230°F, as the surface may start to dry out.
• If the panade mixture is a little dry to the touch, add a small splash of buttermilk or milk to moisten it.

Make It a Meal – Pairings & Sides

Smoked meatballs can be served in many different ways. Grab a toothpick, they make the perfect appetizers for a platter, or try serving them on top of pasta with your favorite marinara sauce, or as sandwiches between rolls for the ultimate meatball subs with slaw and pickles! If you are looking for different sauce & flavor ideas, here are some of my favorite ways:

• Korean BBQ Seasoning + Korean BBQ Sauce
• Smoky Sweet Heat Sauce
• Sweet Honey Bourbon BBQ Sauce
• Serve up in a roll with Creamy Beer Cheese Sauce

How to Store Leftover Meatballs

Leftovers?! Well if you’re smart, the batch can be easily doubled for meal prep. I would highly recommend making extra, because these are the best meatballs!

Allow them to cool completely and store them in an airtight container in the fridge for about 3-4 days. They can be reheated in the smoker, oven, or air fryer when ready to serve again.

FAQs

More Recipes to Try

• Smoked Smash Burgers
• Smoked Beef Shots
• Meatloaf Burgers
• Chicken Big Mac Burger
• Smoked Brat Burgers