Smoked Italian Meatballs

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.

Prep Time15

Cook Time1

Resting Time5

Total Time1 20

Course: Appetizer, Appetizers, Main Course, Main Dish, Side Dish, Side Dishes

Cuisine: Comfort Food, Italian, Party Food

Keyword: Smoked Italian Meatballs

Servings: people

Author: Susie Bulloch

Preheat the smoker. Set your smoker to 325 degrees F. You want the lower 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. Give the meatballs 1-2 minutes to crisp, rotating regularly. 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.