Skip to Main Content
Contact Us
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

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!

My Notes

In order to add notes for this recipe, you must log in or create an account.