Over the years I’ve tried and adapted a number of meatball recipes. I have made several that we really enjoy but this smoked version is in a class of its own. Meatballs are of course one of the great “comfort foods.” Each time I see a photo of these smoked meatballs I am inspired to make more: they are that scrumptious. After being in the smoker for more than an hour, they take on a luxurious mahogany color. These smoked meatballs are a breeze to make. The finished meatballs are excellent served with homemade red sauce and pasta, or in a sandwich with melted cheese, or with grilled polenta.
Mix all of the ingredients together then form in to meatballs. Stash them in the refrigerator until you are ready to put them in the smoker later in the day.
We use our Camp Chef pellet smoker for these meatballs but any smoker will work or even a charcoal grill set up for indirect cooking with some wood chunks.
The meatballs have taken on their beautiful color and look spectacular.
- 2 pieces plain white bread, crusts removed and torn into small pieces
- ⅓ cup milk
- 1 pound ground chuck or ground beef 80/20
- ½ pound ground pork
- 1 extra large egg
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- 1 tablespoon chopped flat leaf parsley
- 2 teaspoons chopped basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ ounces shredded yogurt cheese, optional (substitute with mozzarella or provolone)
- Preheat your smoker to 225 degrees when you are ready to cook
- Pour enough milk over the bread in a bowl to moisten and let soak for a few minutes.
- Place ground chuck (or ground beef), ground pork and egg in a large bowl. Gently squeeze excess milk from bread, and mash or mix until smooth. Add bread to the bowl along with the onion and garlic. Add herbs, salt, and pepper. Gently stir the ingredients with your hands or two large forks being careful not to over mix it.
- Form mixture into 16 meatballs (or any size you prefer)
- Place meatballs on a lightly oiled grill pan or Bradley rack, or directly on the grill grates. The pan makes it easier to transport the meatballs to and from the smoker. Use a drip pan or heavy duty foil under the rack to keep your smoker clean.
- Smoke for about 2 hours or until the meatballs register 160 degrees.