These Traeger Smoked Italian Meatballs are smoked for about a half hour, and then are finished off at 325 until they are done. Packed with Italian flavor, these are great on their own as appetizers, in a meatball sub, or in some smoked meatball marinara.
Traeger Smoked Italian Meatballs
Meatballs are one of those things that I just can’t abide by non-homemade versions. Or not happily, anyway. There’s just something about the texture of most of the frozen meatballs I’ve tried that just…NOPE. It is spongy and retains so much liquid that I’d just rather skip completely than throw down with those things. Nope nope nope.
That means if I want meatballs, I have to actually make them. That also means we don’t have meatballs all that often. These would be pretty epic in a meatball sub with the Traeger smoked spicy candied bacon too.
Part of the reason for that is also being I just can’t stand the pan-frying process. It takes forEVER and is so messy and greasy. When I discovered oven meatballs it was a glorious day. Now that I’ve discovered smoked meatballs, we’re ALL in trouble. I’ve already got plans in the works for several more varieties, just in time for all of your sports and holiday gatherings.
It is totally normal for these to be red on the outside. That’s just the smoke doing its thing. As long as they are at the minimum internal temp they are cooked and you are good to go.
These are delicious with a toothpick in each, and various dips to dunk them in for an app!
- 2 pounds ground beef
- 2 slices white bread
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- 1/4 teaspoon ground black pepper
- Mix together the white bread, milk, salt, onion powder, minced garlic, Italian seasoning, and ground black pepper. With your hands, mix in the ground beef until it is well distributed. The meatballs will be a bit sticky.
- Turn your Traeger to smoke, and preheat with the lid open for 4-5 minutes, or until the fire is established.
- Line a large baking sheet with parchment paper, and roll into golfball sized meatballs and place onto the sheet.
- Place the baking sheet onto the grill, and shut the lid. Smoke for 35 minutes. Flip the meatballs once, and then turn the Traeger up to 325, and cook for an additional 25-30 minutes, or until the internal temp of the meatballs is 160.
- Serve hot!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 453 Total Fat: 27g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 137mg Sodium: 550mg Carbohydrates: 7g Fiber: 0g Sugar: 2g Protein: 42g