Traeger Smoked Italian Meatballs are smoked for about a half-hour, and they are finished off at 325° until they are done. Packed with Italian flavors, these are great on their own as appetizers, in a meatball sub, or in some smoked meatball marinara.
Traeger Smoked Italian Meatballs Recipe
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.
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What kind of meat is best in a meatball?
This is debatable. Highly. Personally, the BEST meatballs have a combination of pork and ground beef, in my opinion, but that doesn’t mean that it is the only way to do it.
Sometimes I do meatballs with JUST ground beef.
Sometimes I can get DOWN on some turkey or chicken meatballs.
The best meatball is the one that you have the stuff to make, so don’t worry too much about getting it just right.
Should you pan-fry meatballs?
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.
Should Traeger Meatballs be red on the outside?
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!
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Kimberly Brooks-Sjoberg says, “Very yummy and easy!!” and shared the photo below!
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- 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: 453Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 137mgSodium: 550mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 42g