Get ready for these mouthwatering smoked BBQ meatballs! These meatballs pack a savory, smoky flavor and are generously slathered in a delicious BBQ sauce. They are versatile, too, and can be served as an appetizer or main course.

Meatballs are a popular choice for cookouts, potlucks, and game day events. Typically, these bite-sized treats are made in a Dutch oven or crockpot, but BBQ meatballs can be made using a smoker or grill. These smoked meatballs are crafted from ground beef, pork, bacon, green chilis, and BBQ sauce, resulting in the perfect Tex-Mex BBQ combo.

What is the best meat to use for meatballs?

Start with an 80/20 ground chuck. This lean to fat ratio is perfect for keeping the meatballs moist during cooking. Pair it with similar lean to fat meats like ground pork, minced bacon, sausage, or ground chicken thighs. 

Should I grind meat for meatballs?

If you have the extra time and the right equipment, grinding meat is a great way to get an inexpensive, good quality mince. One of the best-kept Pitmaster secrets is saving those rib scraps and brisket trimmings. Add them to ground chuck or sirloin. Bacon or uncured sliced pork belly are good larding ingredients when added to lean meats like venison, buffalo, and beef eye of round. 

Ingredients

• Ground beef 80/20 (chuck or sirloin)
• Ground pork (choose a similar lean to fat ratio as the beef)
• Uncooked bacon (thick cut low sodium works best. Also raw, uncured pork belly strips is a great option)
• Onion (white, red, or sweet onions all work for this recipe.)
• Bread crumbs (use unseasoned breadcrumbs)
• Diced green chilis ( 4-ounce can)
• Worcestershire sauce
• Egg
• Garlic (sub with 1/8 teaspoon garlic powder per clove of fresh garlic)
• Kosher salt
• Black pepper
• Mexican oregano (sub with regular oregano)
• Homemade BBQ sauce (or store bought)
• Fresh parsley, cilantro, of chives (garnish)

As always, keep a reliable meat thermometer nearby to pull these meatballs at the right temperature.

What is the best wood for smoked meatballs?

We recommend using pecan, cherry, or oak woods for smoking meatballs. These woods work with the meat rather than overpowering them. Balance is key. Over smoked meatballs can have a bitter after taste.

How to make smoked BBQ meatballs

The best part about meatballs is that they are quick and easy to make. Just add the meat and remaining ingredients to a large bowl. Mix until well combined, form into 1 1/2″ balls, and they are ready for the smoker, grill, or oven.

• Step 1:  Place ground beef and ground pork in a large mixing bowl. Chop the bacon into fine pieces. It should resemble ground meat.
• Step 2: Add all remaining ingredients (except BBQ sauce and garnish) to the bowl. Using your hands or spatula, combine the meat mixture. Be gentle and do not overmix, as this will cause the meatballs to become tough during the cooking. Cover bowl, and set aside.
• Step 3: Prepare your grill or smoker to 225 degrees F. We used a pellet grill for this recipe but have also made it on a kamado unit.
• Step 4: While your grill is heating, form the meatballs into 1 3/4″-2″ uniform-shaped meatballs. We’ve found that a cookie scoop does an an excellent job!
• Step 5: Place the meatballs on a jerky tray over a large baking sheet. Do not crowd the meatballs. Leave at least 1/2″ of space between them.
• Step 6: Place the meatballs into your cooker, close the lid and let them smoke for 60 minutes, or until they reach an internal temp of 145 degrees F.
• Step 7: Remove the meatballs from your grill or smoker and follow saucing instructions below. 

Saucing the Meatballs

• Place the meatballs into a large cast-iron skillet or disposable aluminum pan.
• Pour the BBQ sauce over the top and gently toss to coat with tongs. 
• Place the meatballs back on the smoker or grill, close lid, and continue cooking until they reach an internal temperature of 165 degrees F.
• Remove smoked BBQ meatballs from the grill, garnish, and serve.

Serving

• Appetizer: Once garnished, serve these delicious BBQ meatballs with toothpicks for the perfect cookout appetizer.
• Main Course: Make them the star of your dinner! Serve these smoked meatballs with sides like charro beans, mac and cheese, or funeral potatoes.
• Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.

Variations

• Meat combos: Make your own meat combination. Use ground pork and turkey, beef and lamb, veal and Italian sausage, or ground chicken and chorizo.
• Add more spice: Love spicy meatballs? Use 1/3 cup finely diced serrano peppers instead of green chilis, or add cayenne pepper to taste.
• Make them in advance: Smoke the meatballs as instructed, but do not apply sauce or garnish. Freeze the meatballs in vacuum-sealed bags for up to 2 months: thaw your desired amount, reheat, and top with your favorite BBQ sauce.
• Cheese: Add a 1/2 cup of shredded cheddar cheese, mozzarella, or Pepper Jack to the meat mixture, for cheesy, delicious meatballs.
• Oven option: If you don’t own a smoker or grill, don’t worry. You can cook these smoked BBQ meatballs in the oven. Follow the instruction above, but cook the meatballs in a 350-degree oven for 20 minutes, coat them in sauce and continue cooking until they reach an internal temperature of 165 degrees F.

Like this recipe? Try these!

• Smoked Meatball Subs
• Red Pepper Chicken Meatballs
• Low-Carb Smoked Meatloaf
• Smoked Marinara Sauce
• Rissoles

Print

Smoked BBQ Meatballs

Get ready for these mouthwatering smoked BBQ meatballs! These meatballs pack a savory, smoky flavor and are generously slathered in a delicious BBQ sauce.

Course Appetizer

Cuisine American BBQ

Keyword grilled meatballs, meatballs on smoker, smoked BBQ meatballs

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 521kcal

Author Sabrina Baksh

Ingredients

• 1 1/2 pounds ground beef
• 1 1/2 pounds ground pork
• 4 strips uncooked, thick-cut bacon, minced
• 1/3 cup minced onions yellow or sweet onions
• 1/3 cup bread crumbs
• 1 4- ounce can of diced green chilis (mild or medium heat)
• 2 teaspoons Worcestershire sauce
• 1 large egg
• 2 cloves garlic minced
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1 1/4 teaspoons Mexican oregano sub with regular oregano
• 1 cup BBQ sauce (homemade or store bought)
• 1/4 cup fresh cilantro or flat-leaf parsley

Instructions

• Place ground beef and ground pork in a large bowl. Mince the bacon into very small pieces. It should resemble ground meat.
• Add all remaining ingredients to the bowl, except BBQ sauce and garnish. Using your hands or spatula, combine the meatball mixture. Be gentle and do not overmix. This will cause the meatballs to become tough during the cooking process. Set bowl aside
• Prepare your grill or smoker to 225 degrees F. We used a pellet grill for this recipe but have also made it on a kamado unit.
• While your grill is heating, form the meatballs into 1 3/4″-2″ uniform-shaped meatballs.
• Place the meatballs on a jerky tray. Set that tray onto a large baking sheet. Do not crowd the meatballs. Leave at least 1/2″ of space between them.
• Place the meatballs into your smoker, close the lid and let them smoke for 60 minutes, or until they reach an internal temperature of 145 degrees F.
• It's time to coat the smoked meatballs with BBQ sauce.

  Option 1: Place the meatballs into a large disposable aluminum pan, pour the sauce over the top and gently toss to coat with tongs.

  Option 2: Leave the meatballs on the jerky tray, and brush them with BBQ sauce.
• After saucing, let the meatballs continue cooking until they reach an internal temperature of 165 degrees F.
• Remove meatballs from the grill, and place them onto a serving dish topped with chopped cilantro of flat-leaf parsley.

Notes

Oven option

Don’t own a smoker or grill, don’t worry. You can cook these smoked BBQ meatballs in the oven. Follow the instruction above, but cook the meatballs in a 350-degree oven for 20 minutes, coat them in sauce and continue cooking until they reach an internal temperature of 165 degrees F.

Nutrition

Calories: 521kcal | Carbohydrates: 22g | Protein: 41g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1581mg | Potassium: 831mg | Fiber: 1g | Sugar: 17g | Vitamin A: 189IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 4mg

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