Steps

• Step 1

  Make the honey balsamic BBQ sauce. In a small saucepan over medium-high heat, add the vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic powder, and season with salt, and pepper. Bring to a boil, stirring intermittently. Reduce the heat to low, and simmer for 45 minutes, or until the sauce is thick and has lost its vinegary bite.

  Ingredients

  • 1 Cup balsamic vinegar

  • 3/4 Cup ketchup

  • 1/3 Cup brown sugar

  • 1/4 Cup honey

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon dijon mustard

  • 1/4 Teaspoon garlic powder

  • To Taste salt

  • To Taste Pepper

• Step 2

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

  180 ˚F / 82 ˚C

  Super Smoke

• Step 3

  In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, Italian seasoning, and salt and pepper. Gently mix with your hands and roll into 24 meatballs. Place meatballs on a wire baking rack.

  Ingredients

  • 1/3 Cup unseasoned bread crumbs

  • 1 Pound ground beef

  • 1  egg, beaten

  • 1/2 Small small yellow onion, grated, or finely diced

  • 2  cloves garlic, minced

  • 1 Tablespoon Worcestershire sauce

  • 1/2 Teaspoon Italian seasoning

  • To Taste Salt

  • To Taste Pepper

• Step 4

  Place the rack of meatballs directly on the grill grates. Close the lid and smoke for 30 minutes.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Increase the grill temperature to 450°F and cook for 15-17 minutes, or until the meatballs are no longer pink in the center.

  00:15

  450 ˚F / 232 ˚C

• Step 6

  Remove the meatballs from the grill and gently add the meatballs to the honey balsamic BBQ sauce and stir to coat. Serve warm. Enjoy!