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.
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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Traeger Smoked Italian Meatballs
These Traeger Smoked Italian Meatballs are smoked for about an hour, and then 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.
Ingredients
- 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
Instructions
- 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:
12Serving Size:
1Amount Per Serving: Calories: 453Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 137mgSodium: 550mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 42g
Angie
Tuesday 7th of June 2022
Can these be frozen after smoking? And if so, how long in the freezer for quality?
Nicole Johnson
Wednesday 8th of June 2022
I'd freeze these prior to smoking for the best quality. How long they can be frozen depends on how you freeze them. In a vacuum sealed environment, probably a year or more. Just tossed in a freezer baggie? Probably a couple of months, depending on your specific freezer. They likely could be frozen after smoking, but I haven't tried that personally so I can't comment on any quality loss there.
JC
Sunday 5th of July 2020
How do you prep the white bread before mixing? Thanks!
Nicole Johnson
Sunday 5th of July 2020
When you mix it with the milk in step 1 it makes it mixable. :D Thanks!
Andrew Vehorn
Monday 20th of April 2020
These are delicious. Followed the recipe exactly, and they turned out perfect!
Nicole Johnson
Tuesday 21st of April 2020
That's awesome, Andrew! Thanks for letting us know. Make sure to click 5 stars up in the recipe card!
Kat
Saturday 18th of April 2020
Hey from quarantining in Owego NY!
We are Making these to smoke tomorrow. Since my hubby’s smoker is electric with wood chips and digital temp setting, what is the temp to smoke these at the first half hour?
Many thanks! Keep on smokin’ !
Nicole Johnson
Sunday 19th of April 2020
Hi there! I actually have a friend that lives in Oswego, NY! Small world. The "smoke" setting on the traeger usually runs about 180-200°, so I'd set it there. Can't wait to hear how you like them!
Martin Huang
Thursday 23rd of November 2017
I love it. The best meatball I ever had. Use this for my meatball pasta. It's simply delicious.
Nicole Johnson
Thursday 23rd of November 2017
Thanks so much, Martin! I'm so glad you liked it. Thanks for taking the time to stop by and let us know!