Cooked low and slow with sweet pecan wood, these Smoked Meatballs are our favorite BBQ flavor bombs this summer. The cheese brings a whole new level of flavor and texture.
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Why We Love This Recipe
These smoked meatballs are prepared in under 10 minutes. Using staple ingredients, they are a perfect combination of savory and sweet. The low and slow cook makes them tender and juicy. You will never look at store-bought ones the same way ever again. The combination of the Ranch dressing, honey Dijon mustard, and spices is going to make you think you grilled cheeseburgers.
This BBQ season, I have truly enjoyed creating, testing, and tasting recipes that are easy and simple. From tasty appetizers to perfect sides, these recipes have left my family and friends asking for more. These smoked meatballs are no exception, make them once and you will want to double the recipe for your next BBQ.
Low and Slow
The Kitchen Bucket List loves cooking “Low and Slow”… It started years ago with brisket and now it is something we do at least a few times a month. Cooking low and slow can make for some scrumptious recipes. Here is a list of some of our favorites:
- Need more burnt ends in your BBQ life?
Easy, give our Burnt Ends a try. They are done with a chuck roast and you can enjoy them with a sauce or as is. - Ever wondered how to make an Italian or bratwurst sausage better?
Smoke them and see how tender and slightly crisp on the outside they’ll be. - What if you could add that smoky flavor to crispy chicken wings?
Yes, you can. Our Crispy Smoked Chicken Wings are done in just under 45 minutes.
Ingredients
Nothing fancy here, we used common ingredients you may already have in your pantry or can easily be found at the grocery store.
- Ground beef
- Ranch dressing
- Lemon Pepper
- Onion powder
- Garlic powder
- Italian breadcrumbs
- Honey Dijon mustard
- Mild cheddar cheese, shredded
- Egg
Head down to the recipe card for quantities and specific instructions.
Instructions
1. Preheat the Kamado BBQ or smoker – This is a low-temperature cook at 225 degrees F. BBQers set up for indirect cooking.
2. Make the meatballs – Place the ground beef in a bowl and mix the spices, Italian breadcrumbs, honey Dijon mustard, cheese, and egg until well blended. Use a medium cookie scoop (size 1 ½ tablespoons) to shape the meatballs.
3. Let’s get smoking – Place the meatballs into a heat-safe skillet or aluminum pan. Check that the Kamado BBQ or smoker is at temperature and place the pan on the grill. Smoke with the lid closed for 35 – 40 minutes or until the internal temperature has reached 155 degrees F., then remove from the BBQ or smoker.
4. Home stretch – Rest for 10 minutes to allow the meatballs to raise up to 165 degrees F. Now get ready for a tasty smoked meatball that you will swear is a mini cheeseburger.
5. Serve and Enjoy!
Head down to the recipe card for quantities and specific instructions.
I like to soak my smoking wood chunks or chips for a few hours to overnight. This is a quick smoke so if you forget, no worries just use less.
Substitutions
This is a great base recipe, that you can easily do substitutions to.
- Beef – You can use pork, turkey, or even chicken.
- Italian breadcrumbs – Regular breadcrumbs with some Italian seasoning can do the trick.
- Honey Dijon mustard – Regular, stone ground or spicy mustard can bring another flavor to the meatballs.
- Mild cheddar – Lots of options here, I think going with Colby Jack, Provolone, or Monterey Jack are all great options.
Variations
Like the substitutions, you can have some fun here.
- Spicy – Add Pepper Jack cheese with a bit of chili pepper and spicy mustard.
- Deluxe – You may need to make the meatballs bigger for this one. Add in caramelized onions and mushrooms. Don’t forget some bacon bits too.
- Kid-friendly – You can use their favorite cheese and if the Dijon is not their thing use regular mustard.
Equipment
I used a Kamado BBQ with an indirect heat plate setter and a Staub Braiser 3.5 Qt. A good remote thermometer helps monitor the internal temperature. Of course, your favorite smoking wood. I used pecan for the sweetness.
Head down to the recipe card for more specifics.
Storage / Leftover / Rewarm
- Storage: You can keep them in the fridge for 3 – 4 days or freeze them in an airtight bag/container for 3 months.
- Leftovers, I don’t think so but if you made extra… I did this on a previous cook and used them for our pasta night, YUM!
- Rewarm: Put them in a pasta sauce as you warm it up or the air fryer at 350 degrees F. for 3 – 5 minutes, depending on the number. If you are unfreezing, place in the refrigerator until thawed.
FAQ
Absolutely, you have the perfect setup for this.
This is why I love using our Kamado BBQ, you can just use your favorite charcoal.
Yes. You will need an instant read thermometer or you’ll have to check it by cutting one open for doneness. With the instant read, I would suggest checking the temperature after 30 minutes. Now if you don’t have anything, I suggest cooking longer to be safe 5 – 10 minutes should be good.
Related
Looking for other smoky recipes like this? Try these:
Save room for Dessert!
These are some of our favorites:
How easy and quick was that smoke? What do you think about the smoked meatballs?
Let us know below.
Smoked Meatballs
Equipment
- Kamado BBQ with indirect heat plate setter (Smoker)
- Braiser 3.5 Qt. (Cast iron/aluminum pan)
- ⅛ cup Pecan wood chips, soaked (Preferred smoking wood)
- Remote meat thermometer (Instant read thermometer)
Ingredients
- 1 pound ground beef
- 1 tablespoon Ranch dressing
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅓ cup Italian breadcrumbs
- 1 tablespoon honey Dijon mustard
- ½ cup shredded mild cheddar cheese
- 1 egg
Instructions
Preheat the Kamado BBQ or smoker
- Preheat the Kamado BBQ or smoker to 225 degrees F. BBQers set up for indirect cooking. NOTE: I like to soak the pecan chip for a few hours before smoking with them. This is a quick smoke, so if you forget, don't worry just use a little bit less.
Make the meatballs
- In a large mixing bowl, add the ground beef and combine the Ranch seasoning, lemon pepper, onion powder, garlic powder, Italian breadcrumbs, honey Dijon mustard, cheese, and egg.
- Mix until all ingredients are well blended.
- Use a cookie scoop, medium size 1 ½ tablespoons, to shape the meatballs.
- Place into a heat-safe skillet or aluminum pan.
Let's get smoking
- Once the Kamado BBQ or smoker is at temperature, place the pan on the grill.
- Smoke with the lid close for 35 – 40 minutes or until the internal temperature has reached 155 degrees F.
Home stretch
- Rest for 10 minutes to allow the meatballs to raise up to 165 degrees F.
- Serve and Enjoy!
Food safety
You will be working with raw ground beef. Take all the standard precautions, like washing your hands and avoiding cross-contamination. USDA has more food safety information if you need it.
These look so delicious. Smoky and tender. I can’t wait to make these!
I never thought about smoking meatballs; what an incredible idea!
These smoked meatballs look so good! I can’t wait to try them!
You’re so right – this recipe does make me think these meatballs would be just like smoking cheeseburgers! My father-in-law is going to love these.
These sound incredible!
What a great idea! These look incredibly delicious! I love your idea to put 2 or 3 in a roll and have a mini cheeseburger!