Smoked Meatballs

Delicious morsels of beef and pork smoked to perfection. Drop them into a sandwich or put them on top of spaghetti, all covered with cheese!

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 egg
  • 1/2C bread crumbs
  • 1/2C parmesan cheese
  • 1T sugar
  • 1T fennel seed
  • 2T Italian seasoning
  • Chopped garlic to taste (I typically use about 4 cloves)
  • Salt & Pepper to taste
  • Crushed red pepper to taste

Mix everything together and form into balls. I typically go for quarter pounders, about 3-4″ in diameter. You can make them smaller, but watch your cook time. Once they hit 165, they are done.

Smoke at lowest setting on smoker for 2.5 hours, then turn the heat up to 400F and cook for 25 minutes to finish.

Golden delicious nuggets of meat love!
A meatball with a smoke ring? Damn straight!
  1. Made on 5/11/24. Used 5.4oz habenero, 5.4oz jalepeno, 3.5oz fresco (all weights after coreing), 7oz adobe

  2. Wow. Who would have thought. Definitely going to try this.

  3. Hey Greg, I’m planning on smoking 2- 6 lb pork loins for Christmas. I have a treager. Wife does not…

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