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Smoked Italian Meatballs

Smoked Italian Meatballs

By Traeger Kitchen

We’re taking a household staple and giving it the wood-fired love it deserves. Serve them solo or pair this quick and easy recipe with spaghetti noodles and your favorite marinara sauce for a surefire winner of a dinner.

Prep Time

15 Min

Cook Time

30 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurment:
main
1 Teaspoon pepper
1 Teaspoon parsley
1 Teaspoon oregano
1 Teaspoon crushed red pepper
1 Teaspoon kosher salt
1 Teaspoon onion powder
1/2 Cup grated Parmesan cheese
1 Pound ground Italian sausage
1 Pound ground beef
2 egg
1 Tablespoon Worcestershire sauce
1/2 Cup breadcrumbs

Step

  • 1

    In a large bowl, mix together all the ingredients with hands until combined.

  • 2

    Once all ingredients are mixed, shape the mixture into 1-1/2 inch meatballs. Place on a parchment lined baking sheet leaving space between each meatball.

  • 3

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    00:15

    Super Smoke

  • 4

    Place the meatballs directly on the grill grate and smoke for 20 minutes.

    180 ˚F / 82 ˚C

    00:20

    Super Smoke

  • 5

    Increase the grill temperature to 350°F and cook for an additional 10 minutes, or until the internal temperature reaches 165°F.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

  • 6

    Serve meatballs over spaghetti noodles and top with your favorite marinara sauce. Enjoy!

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