Steps

• 1

  When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  165 ˚F / 74 ˚C

  Super Smoke

• 2

  Make the meatballs. In a large mixing bowl, combine the ground beef, sausage, and breadcrumbs. Use your hands to gently mix it all together.

• 3

  In a small bowl, whisk the milk, egg, and hot sauce to combine. Pour over the ground meat mixture, and add the chili powder, salt, and pepper. Use your hands to mix until the ingredients look evenly incorporated. Using an ice cream scoop or your hands, form into 16 equal-sized meatballs and place in a disposable foil pan or roasting pan.

• 4

  Place the pan directly on the grill grates, close the lid and smoke for 45-60 minutes.

  165 ˚F / 74 ˚C

  00:45

• 5

  Make the BBQ Sauce. In a small saucepan, over medium-high heat, warm the olive oil. Add the onion, garlic, and a pinch of kosher salt and cook, stirring until the onions are soft, 5-8 minutes.

• 6

  Stir in the chili powder and cook for 1 minute. Whisk in the brown sugar, then slowly whisk in the water and bring to a simmer to dissolve the brown sugar. Stir in the ketchup, and apple cider vinegar and reduce the heat to low. Allow to simmer slowly until thickened slightly, about 15-20 minutes.

• 7

  Once the meatballs have smoked, pour the BBQ sauce over them and increase the grill temperature to 300℉. Close the lid.

  300 ˚F / 149 ˚C

• 8

  Cook the meatballs for an additional 30-45 minutes, until the internal temperature reaches 165℉.

  300 ˚F / 149 ˚C

  165 ˚F / 74 ˚C

  00:30

• 9

  Remove the meatballs from the grill and serve smothered in sauce. Enjoy!