Smoked Italian Meatballs
On February 28, 2025
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Smoky, juicy, and loaded with Italian flavor, these Smoked Italian Meatballs make a perfect game-day app, a main dish with pasta, or as-is.
Smoked Italian Meatballs
If you love classic Italian meatballs, these Smoked Italian Meatballs add a layer of smoky depth for a whole new flavor experience. The smoker infuses a deep, wood-fired flavor that amps up the savory richness of beef and pork while keeping the meatballs incredibly juicy. With a perfect balance of herbs from my Italian Seasoning, a hint of red wine, and a melt-in-your-mouth bite inside a crunchy exterior, these meatballs check every box.
Not only are they packed with smoky goodness, but they’re also incredibly versatile. Serve them over spaghetti for a bold twist on a traditional favorite. Pile them into a hoagie roll for an unforgettable meatball sub You can even skewer them with toothpicks for a game-day appetizer that disappears fast.
Plus, they’re freezer-friendly, so you can make a big batch and have delicious, homemade meatballs ready to go whenever you need them. Once you try them, you’ll never go back to premade meatballs again.
Why smoke Italian meatballs?
Traditional Italian meatballs are made with ground beef and pork, mixed with breadcrumbs, eggs, and seasonings, then pan-fried or baked before being simmered in tomato sauce. Smoking them takes this classic dish to the next level, adding a subtle, wood-fired taste that enhances the richness of the meat.
Unlike traditional meatballs, which are often cooked at high heat, these smoked meatballs are cooked low and slow at 325 degrees F, allowing them to absorb smoky flavor while staying juicy. Finish them with a quick pan-fry for an optional crispy crust, and they’re ready to serve however you like.
Ingredients for this Recipe
To make the best Smoked Italian Meatballs, gather the following ingredients:
- Ground beef (85/15): A good balance of fat and flavor.
- Ground pork: Adds extra moisture and a slightly sweet, rich taste.
- Eggs & milk: Help bind the meatballs and keep them tender.
- Breadcrumbs: Absorb moisture, preventing the meatballs from drying out.
- Red wine: Enhances the depth of flavor (optional but recommended).
- Italian seasoning, salt, & pepper: The classic Italian spice blend.
Best Wood for Smoking Meatballs
When smoking meatballs, you want a wood that enhances the flavor without overpowering the seasonings. Milder fruitwoods like cherry or applewood add a subtle sweetness, while oak provides a more traditional smoky depth. Cherry and applewood lend a gentle, slightly sweet aroma that complements Italian seasoning beautifully. Oak is a great all-purpose choice if you want a well-balanced smoke flavor. Check out my post on the Best Woods for Smoking if you want to learn more.
How to Make Smoked Italian Meatballs
Making these smoked meatballs is simple and rewarding. With just a few easy steps, you’ll have juicy, flavorful meatballs infused with deep smoky goodness. Here’s how to do it:
- Preheat the smoker. Set your smoker to 325 degrees F using your preferred wood (see recommendations below). This lower temperature allows the meatballs to absorb a rich smoky flavor without drying out. You can also do this on your grill or in your kitchen oven if you don’t have access to a smoker.
- Mix and shape the meatballs. In a large mixing bowl, combine the ground beef, ground pork, eggs, milk, breadcrumbs, red wine, and Italian Seasoning. Mix until just combined. Don’t overmix, or your meatballs may turn out dense. Shape the mixture into 1 ½-inch meatballs and place them on a parchment-lined baking sheet.
- Smoke the meatballs. Transfer the baking sheet to the smoker grates. Close the lid and smoke for 45-60 minutes, or until the internal temperature reaches 165 degrees F using a reliable meat thermometer.
- (Optional) Pan-fry for a crispy exterior. For an extra layer of texture, heat a cast iron skillet over medium-high heat. Add a little cooking oil and quickly pan-fry the smoked meatballs until golden brown on all sides. This step enhances the flavor and gives them a beautiful, crispy crust.
- Serve & Enjoy. Remove the meatballs from the skillet and let them rest for a few minutes before serving. Enjoy with marinara sauce and shredded Parmesan, over pasta, in a sandwich, or all on their own.
Storage, Freezing, and Reheating Meatballs
Want to make a big batch? These smoked meatballs store well and are easy to reheat, so they’re perfect for meal prep.
Can I make these meatballs ahead of time?
Yes! You can mix and shape the meatballs up to a day in advance and store them in the fridge until ready to smoke.
Can I freeze these meatballs?
You can also smoke them, then freeze them for later use. Let them cool completely, then wrap in some aluminum foil and seal in a gallon-size freezer bag. When stored this way in your freezer, your meatballs can be thawed and enjoyed again for up to 3 months.
If you’re planning to pan-fry them, it’s best to do this step after thawing to get the crispiest results.
How do I store leftovers?
If you want to store leftover smoked meatballs to enjoy again right away, that’s no problem. Once again. Allow the meatballs to cool completely, then place in an airtight container or gallon zip-top bag and store in your refrigerator. You can enjoy the meatballs for 3-4 additional days. I recommend reheating/re-crisping them in a pan over low heat until they warm to your desired temperature.
Easy Italian Meatballs Recipe
Give this Smoked Italian Meatballs recipe a try, and let me know how you like to enjoy them. Leave a 5-star rating and comment below! And if you love smoked dishes like this, remember to check out over 700 more recipes in the Hey Grill Hey App.
Remember to follow my Facebook and Instagram pages, so you never miss another new recipe. You can also subscribe to my YouTube channel if you want a first-hand look at me making recipes like this. Hey Grill Hey is here to help you become a Backyard BBQ Hero.
Smoked Italian Meatballs
Ingredients
- 2 pounds ground beef 85/15 meat:fat ratio
- 1 pound ground pork
- 2 eggs
- ½ cup milk
- ½ cup breadcrumbs
- 2 Tablespoons Italian seasoning
- 1 Tablespoon red wine
- 1 Tablespoon Kosher salt
- 2 teaspoons black pepper
Instructions
- Preheat the smoker. Set your smoker to 325 degrees F. You want the lover temp to lock in the texture.
- Form the meatballs. Mix everything together in a large bowl, then form into balls. Place the meatballs on baking sheet.2 pounds ground beef, 1 pound ground pork, 2 eggs, ½ cup milk, ½ cup breadcrumbs, 2 Tablespoons Italian seasoning, 1 Tablespoon red wine, 1 Tablespoon Kosher salt, 2 teaspoons black pepper
- Smoke the meatballs. Place the baking sheet on the smoker grates, then close the lid and smoke for 45-60 minutes, or until the meatballs reach an internal temperature of 165 degrees F.
- Pan-fry the meatballs. Once your meatballs have cooked through, give them a quick fry in a cast iron skillet or pan. This step is optional, but it will give the meatballs a nice, crunchy exterior.
- Rest, serve, and enjoy! Remove the meatballs to a serving platter, then rest for a few minutes so you don’t burn your mouth. Top with your favorite tomato sauce and shredded Parmesan cheese, or enjoy them as-is.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
