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 Minutes
Cook Time
30 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
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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