These savory and delicious Smoked Meatball Biscuits are a fun twist on a traditional meatball sub sandwich. Tender, juicy and cheesy meatballs all wrapped in a biscuit dough, smoked on the grill for that extra flavor. Easy to make, fun to eat and enjoyed by everyone.

Ingredient List for Smoked Meatball Biscuits.

• Ground Beef and Pork Mix: I like using a mix of ground beef and pork for my meatballs. 2/3 beef and 1/3 pork.
• Shallot: to give the meatball some crunch. Can be substituted with a yellow onion.
• Parsley: freshly chopped herbs add flavor to the smoked meatballs.
• Minced garlic: adds a strong robust flavor to the meat.
• Egg: glue or binding agent for the meatball ingredients.
• Breadcrumbs: works as the binder for the meatball ingredients.
• All purpose seasoning: adds levels of salt, pepper, paprika and garlic to the meatballs.
• String cheese: cheesy center of the meatball.
• Pillsbury Biscuit Dough: needed bread for the smoked meatball sliders.
• Marinara sauce: tangy and saucy application for the meatballs.

Dad’s Seasonings

Must have grillin seasonings!

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Step 1: How to make the best meatballs step by step.

There are so many meatball recipes out there to pick from. From small to large, meat options and flavoring, if you don’t have a good recipe, you have to try my easy and delicious meatballs.

For my smoked meatball biscuit recipe, I used a mix of ground beef and pork in my recipe. Use 2/3 ground beef usually an 80/20 lean to fat ratio blend, and 1/3 of ground pork.

In a large mixing bowl, add the ground meat, plain breadcrumbs which will work as a binding agent, egg for the same purpose, finely chopped shallot and parsley, minced garlic, Dad’s all purpose rub and Worcestershire sauce.

The seasoning used in my meatball recipe is slightly different than the traditional Italian seasoning, salt and pepper. An all purpose rub provides the necessary elements of salt and pepper, as well as layers of paprika that add a taste of smokiness. Worcestershire sauce adds an umami flavor adding more of those salty notes needed to uplift the dense meatballs.

Mix the ingredients together making sure to get an even blend.

Next scoop out 2 tablespoon sized scoops of the mix and form it into a flat patty. Add a small piece of cut up string cheese or any mozzarella cheese and wrap the mix around the cheese forming a perfectly round meatball. Golf ball size is the ideal size for a meatball.

Place the meatballs on a wire rack and these are ready to be smoked.

For a very untraditional but fun meatballs recipe, try PB&J meatballs. Uses the same meatballs recipe and mixes them in a deliciously sweet sauce. A classic PB&J just got meaty.

Step 2: Smoke some meatballs

Smoking the meatballs on the grill adds another layer of delicious flavors you normally cannot achieve in the oven. That said, baking these meatballs in the oven at the same time and temp will work just as well if you don’t have a smoker.

Preheat the pellet grill to 250 and set the grill for indirect heat if you are using a different grill. Place the meatballs on a greased up wire rack and on the grill they go.

Let the meatballs smoke and cook for 30 minutes until the internal temperature reaches 145 degrees Fahrenheit.

Remove them off the grill and let them cool off.

Follow a similar recipe and make smoked meatloaf. This is not your mama’s meatloaf from back in the day. Tender, juicy, flavorful with hints of smokiness from the grill. It’s an upgraded meatloaf brought into the 21st century. Enjoy with a side of creamy smoked mac and cheese and dinner is served!

Step 3: Make Smoked Meatball Biscuits.

The twist in the smoked meatball biscuits is the biscuit shell itself. Instead of having a bulking sub sandwich, wrap the homemade meatballs in a thin biscuit layer and bake.

I used ready made, store bought biscuit dough. If you have a recipe that is tried and true, this is the time to use it. I personally like the convenience of the store bought option. They are delicious, flaky and less messy.

Open the packaging and slice each biscuit in half. Roll each piece to a thin flat layer. Place the cooled smoked meatball in the center and wrap it. Make sure to close all the edges by pinching the dough together. This will prevent the dough from separating while on the grill or oven.

Increase the grill temperature to 350 degrees and place the biscuit wrapped meatballs on a greased up sheet pan and back on the grill.

Total cook time is 10-15 minutes. The biscuits need to bake and turn a nice golden brown color.

2 minutes before removing them from the grill, melt some butter, add minced garlic, leftover chopped parsley and a pinch of salt. Mix the ingredients together and brush the smoked meatball biscuits. This garlicky butter will add a garlic bread feel and taste to complete this recipe.

Serve with a side of marinara sauce, slice the biscuit, dip and enjoy!

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Smoked Meatball Biscuits

These savory and delicious Smoked Meatball Biscuits are a fun twist on a traditional meatball sub sandwich.

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4 People

Calories 721kcal

Author Maciek Zurawski

Ingredients

• 0.75 lbs Ground beef (80/20)
• 0.25 lbs Ground pork
• 1 tbsp All purpose rub
• 1 tbsp Worcestershire sauce.
• 1 tbsp Minced garlic
• 1 cup Breadcrumbs
• 1 cup Parsley
• 1 Egg
• 1 Shallot or quarter yellow onion
• 4 String cheese sticks
• 8 Biscuit dough rounds

Garlic Butter

• 1/2 stick Butter
• 1 tbsp Garlic
• 1 tbsp Parsley
• Pinch of salt

Instructions

• In a large mixing bowl, add in the meat, all purpose seasoning, Worcestershire sauce,1 raw egg, breadcrumbs, minced garlic and finely chopped shallot and parsley.
• With your hands, mix all the ingredients together. Make sure to blend in all the loose ingredients massaging them into the meat.
• Scoop up the mixture, make a flat patty and place a 1/4 of string cheese piece in the middle. Wrap the meat around and roll it into a golf ball sized meatball. Repeat this until you use up all the meat.
• Heat up the grill to 250 degrees and set it up for indirect heat.
• Smoke the meatballs on the grill until they reach 145 degrees internal temp.
• Remove them off the grill and let them cool off.
• Remove the raw biscuits out from the packaging, slice in half and flatten each one out. You can use a rolling pin or your hands.
• Place a meatball onto the dough and close it shut but pinching the ends together.
• Grease a sheet pan and place the biscuit wrapped meatballs on the pan and back on the grill at 350 degrees.
• Bake for 10 minutes until the crust turns golden brown.
• Just before removing the smoked meatball biscuits from the grill, melt a stick of butter, add a tablespoon of minced garlic, leftover chopped parsley and a pinch of salt. Mix together and brush the biscuits.
• Bake on the grill or oven for another 1-2 minutes, remove and enjoy!

Notes

Pork adds fat to the recipe keeping the meatballs moist, tender and less dense.

Substitute a shallow with yellow onion.

Worcestershire sauce adds the perfect salty balance needed in the meatballs.

Use plain breadcrumbs instead of flavored.

Use store bought biscuit dough for convenience and mess free environment.

Nutrition

Calories: 721kcal | Carbohydrates: 53g | Protein: 35g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1082mg | Potassium: 685mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1515IU | Vitamin C: 24mg | Calcium: 194mg | Iron: 8mg

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