Ingredients
Scale
- For the Meatballs:
- 1 lb ground beef (80/20 blend recommended for juiciness)
- ½ lb ground pork (optional, for added flavor and moisture)
- ½ cup breadcrumbs (or gluten-free alternative)
- ÂĽ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped, or 1 tbsp dried)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 2 tbsp olive oil
- For Smoking:
- Wood chips (hickory, cherry, or applewood recommended)
- Optional: marinara sauce or dipping sauces
Instructions
- Preparing the Meatball Mixture: In a large mixing bowl, combine ground beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, basil, red pepper flakes, salt, and pepper. Mix gently with your hands until just combined—avoid overmixing to keep the meatballs tender. Form the mixture into 1.5-inch balls (about 20–25 meatballs).
- Setting Up the Smoker: Preheat your smoker to 275°F (135°C) using your preferred wood chips (hickory or cherry works well for a balanced smoke). Lightly brush the meatballs with olive oil to help them brown and prevent sticking. Place the meatballs on the smoker grates, leaving space between each for proper airflow.
- Smoking the Meatballs: Smoke the meatballs for 45–60 minutes, or until the internal temperature reaches 160°F (71°C). Rotate them halfway through for even cooking. The meatballs should have a golden-brown exterior with a juicy interior.
- Finishing Touches: Optionally, toss the smoked meatballs in warm marinara sauce for serving as an appetizer or main dish. Garnish with fresh parsley or grated Parmesan before serving.
Notes
- For a gluten-free option, use gluten-free breadcrumbs or almond flour.
- Dairy-free alternative: Omit Parmesan or substitute with nutritional yeast.
- Vegan version: Use plant-based ground meat like Beyond Meat or Impossible Burger and skip the egg or use a flax egg substitute.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or smoker before serving.
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
- Category: Appetizer/Main Dish
- Method: Smoking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 meatball (1/20th of the recipe)
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 25 mg