Smoked Meatballs in the Smoker or BBQ
The Kitchen Bucket List shares how to make smoked meatballs that are easy enough for a weeknight but worthy of a cookout with friends. They are cooked in the smoker or BBQ grill and are perfect for appetizers, sandwiches, pasta night, or an easy dinner.
Equipment
- Smoker (Or a BBQ grill with an indirect cooking setup)
- Braiser 3.5 Qt. (Cast iron/aluminum pan)
- Pecan wood (Preferred smoking wood or wood pellets)
- Remote meat thermometer (Instant read thermometer)
Ingredients
- 1 pound ground beef
- 1 tablespoon Ranch seasoning
- 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 smoker or grill
- Set your smoker or BBQ grill at 225°F. If you are using a BBQ, set up for indirect cooking under the pan so the meatballs cook low and slow instead of getting too much direct heat.
Mix the meatball ingredients
- In a large bowl, add the ground beef, Ranch seasoning, lemon pepper, onion powder, garlic powder, Italian breadcrumbs, honey Dijon mustard, shredded cheddar cheese, and egg.
- Mix until all ingredients are evenly combined.NOTE: Do not overmix.
Shape the meatballs
- Use a medium cookie scoop, about 1½ tablespoons, to portion the cheesy meatballs so they are close to the same size. This helps them cook evenly and makes it easier to keep track of the internal temperature.
- Place into a heat-safe skillet or aluminum pan, leaving a little space between them so the smoke can move around them evenly. If you have a remote meat thermometer, place one of the sensors in a meatball.
Let's get smoking
- Once the BBQ or smoker is at temperature, place the skillet or the pan directly on the grill grate.NOTE: BBQers, once you're at temperature, add the pecan wood before placing the meatballs.
- Smoke with the lid closed for 35 - 40 minutes or until the internal temperature has reached 155℉.
Rest before serving
- Remove the pan and let the smoked meatballs rest for about 10 minutes. They will continue to carryover cook and should come up to about 165°F.
- Serve and Enjoy! Once they are rested, serve the smoked meatballs warm as an appetizer, for game day, or as part of an easy BBQ dinner.
Notes
- Cook at 225°F for the best balance of smoke flavor and tender texture.
- Use a medium cookie scoop to keep the meatballs close in size for even cooking.
- I like to pull the meatballs at 155°F, then let them rest as they carryover cook to 165°F.
- Pecan wood is my favorite for this recipe because it adds a mild, slightly sweet smoke flavor.
- A cast iron braiser, cast iron skillet, or aluminum pan all work well for smoking the meatballs.
- If making extra, they reheat well in pasta sauce or in the air fryer at 350°F for 3 to 5 minutes.
