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Smoked Italian Meatballs Recipe

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★★★★★

4.5 from 118 reviews

These Smoked Italian Meatballs combine savory ground beef and pork sausage infused with aromatic herbs and Parmesan, then gently smoked to perfection. Finished in a warm marinara sauce, they offer a unique twist on a classic dish with rich smoky flavor, tender texture, and robust Italian flair—perfect for a cozy family dinner or entertaining guests.

Ingredients

Scale

Meatball Mixture

  • 1 lb ground beef (80/20)
  • ½ lb pork sausage
  • ¾ cup breadcrumbs (plain or Italian-seasoned)
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and pepper to taste

For Serving

  • 2 cups marinara sauce (store-bought or homemade)
  • 1 tbsp olive oil (for sautéing)

Instructions

  1. Preheat Smoker: Set your smoker to 225°F (107°C) and allow it to reach the temperature before placing the meatballs inside.
  2. Mix Meat: In a large mixing bowl, combine the ground beef and pork sausage gently until just incorporated, being careful not to overwork the meat for tender results.
  3. Add Ingredients: Add the breadcrumbs, freshly grated Parmesan, chopped parsley, minced garlic, egg, salt, and pepper to the meat mixture. Mix gently until all components are evenly distributed.
  4. Form Meatballs: Using your hands, shape the mixture into golf ball-sized meatballs, about 2 inches in diameter. Try to keep them uniform for even cooking.
  5. Smoke Meatballs: Place the formed meatballs in the preheated smoker. Smoke them for approximately 1 hour or until an internal temperature of 160°F (71°C) is reached, ensuring they are safely cooked through.
  6. Heat Sauce: While the meatballs are smoking, warm the marinara sauce in a saucepan over medium heat. Add 1 tablespoon of olive oil to enhance flavor if desired.
  7. Simmer Together: After smoking, transfer the meatballs into the simmering marinara sauce and let them cook together for an additional 10 minutes. This step melds flavors and keeps the meatballs moist.
  8. Serve and Enjoy: Serve the smoky Italian meatballs hot, topped with extra Parmesan and fresh parsley if desired. They pair beautifully with pasta, polenta, or crusty bread.

Notes

  • Use a digital meat thermometer to ensure meatballs reach the safe internal temperature of 160°F (71°C).
  • For an extra smoky flavor, consider adding wood chips like hickory or apple to the smoker.
  • Breadcrumbs can be plain or Italian-seasoned depending on your flavor preference.
  • These meatballs can be prepared ahead and refrigerated before smoking.
  • If you don’t have a smoker, you can bake them at 350°F (175°C) for about 25 minutes, then simmer in sauce.

Keywords: smoked meatballs, Italian meatballs, smoked Italian meatballs, ground beef meatballs, pork sausage meatballs, marinara sauce, smoked dinner recipes

Find it online: https://lucabites.com/smoked-italian-meatballs-recipe/