These Smoked BBQ Meatballs Are the Ultimate Upgrade

By James Kimble March 11, 2025 7 mins read 4 Views

Barbecue meatballs are one of my most popular party snacks. They’re easy to make and always a crowd favorite. While most barbecue meatballs are made in a crockpot, smoking them is a great way to add extra flavor to the popular snack.

Why you need to try these smoked meatballs

Unbeatable Smoky Flavor – Unlike oven-baked or slow-cooked versions, these meatballs absorb rich, smokey flavor for next-level meatballs.
Sticky, Sweet & Savory Glaze – The perfect balance of smoky BBQ sauce and fruity peach preserves creates a mouthwatering caramelized coating.
Juicy & Tender Every Time – A well-balanced mix of ground beef, seasonings, and binders ensures soft, flavorful meatballs that won’t dry out.
Perfect for Any Occasion – Whether it’s game day, a backyard BBQ, or a holiday gathering, these meatballs are an easy crowd-pleaser.
Easily Customizable – Try different meat blends, play with different BBQ rubs, or experiment with various sauces for your own signature twist.

Close-up of a smoked barbecue meatball coated in a glossy BBQ glaze, garnished with fresh parsley and served with a toothpick, with a bowl of meatballs in the background. — Perfectly smoked BBQ meatballs are the perfect appetizer for parties or game-day snacking.

Ingredients you need:

Ground Beef – I recommend an 80/20 beef-to-fat ratio for juicy meatballs, but you can mix beef and pork for extra richness. Want a leaner option? Try ground turkey or chicken.
Breadcrumbs – Act as a binder to hold the meatballs together while keeping them tender. Italian-seasoned breadcrumbs add extra flavor, but plain, panko, or homemade breadcrumbs work too.
Eggs – Help with binding and keeping the meatballs moist. If you prefer an egg-free version, swap in ¼ cup of heavy cream per egg for a softer texture.
Fresh Parsley – Adds brightness and a pop of fresh flavor to balance the smoky, savory notes. Skip it if necessary, but avoid dried parsley—it can make the meatballs grainy.
Worcestershire Sauce – A must-have umami booster, adding depth and savoriness that enhances the smoky BBQ flavors.
Seasonings – A simple mix of garlic powder, onion powder, and smoked paprika gives the meatballs a classic BBQ kick. You can also swap in your favorite BBQ rub for extra layers of flavor.
Barbecue Sauce – Used during the final braising step, this coats the meatballs in a sticky, smoky glaze. Depending on your taste preference, choose a sweet or spicy BBQ sauce.
Peach Preserves – The secret ingredient that adds a sweet contrast to the smoky meat. If peach isn’t your thing, try grape jelly, apricot preserves, or even honey for a different twist.

Ingredients for smoked barbecue meatballs, including ground beef, eggs, breadcrumbs, Worcestershire sauce, parsley, and seasonings like paprika, onion powder, and garlic powder, arranged on a wooden cutting board. — Always get the best quality ground beef you can find.

Tools you need

Large mixing bowl – You will need a large mixing bowl to make your meatball mixture.
Nitrile Gloves – These are optional, but I like to use a pair of gloves when mixing the ground beef and making the meatballs to keep my hands clean.
Smoker or pellet grill – This recipe will work on any smoker or pellet grill, as long as it can maintain a steady temperature of 275°F for 1-½ hours. I used my Traeger Woodridge Pro for this recipe along with hickory blend pellets.
Aluminum pan or baking dish – you will need a pan or baking dish to braise the meatballs during the last part of the cooking process. I find that aluminum pans make clean-up a lot easier, but you can use a baking dish if preferred.
Aluminum foil – you will cover the pan with aluminum foil during the braising process.

Pro Tips for the Best Smoked BBQ Meatballs

Use 80/20 ground beef for juicier meatballs – The higher fat content helps keep them moist and flavorful during smoking.
Grind your own meat for ultimate control – Blend chuck for the base, sirloin for lean meat, and add brisket or tri-tip trimmings for the perfect fat ratio. Freshly ground meat also binds better and enhances texture.
Chill the meatballs before smoking – Let them rest in the fridge for at least 15-30 minutes to help them hold their shape and absorb more smoke.
Use fruitwoods like apple or cherry for a milder smoke or hickory or pecan for a bolder kick. Avoid mesquite, as it can be too strong.

How to make smoked BBQ meatballs

Making your own meatballs takes just 15 minutes, and the extra effort pays off with better flavor and texture than store-bought options. Plus, you can customize the seasonings to match your taste.

1. Making your meatballs

In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, Worcestershire sauce, and seasonings.

For best results, mix gently by hand—overworking the meat can make the meatballs dense. I recommend using nitrile gloves for easy cleanup, but a spoon or spatula works too.

Roll the mixture into 1½-inch balls (about 1 ounce each). Keeping them uniform in size ensures even cooking. This recipe makes about 16 meatballs, but you can easily double it for a larger batch.

Once shaped, place the meatballs on a tray and chill them in the fridge for at least 15 minutes while you preheat the smoker. This helps them firm up and hold their shape during cooking.

2. Smoking your meatballs

Preheat your smoker to 275°F. For this recipe, I used my Traeger Woodridge Pro along with some hickory blend pellets. I’ve also made smoked meatballs on my offset, barrel, and gas grill in the past, and they all work great!

Once your smoker is preheated to 275°F, you can place the meatballs directly on the grates. You could also use a wire rack to make it easier to move the meatballs off the smoker.

You want to let them smoke for about one hour or until the internal temperature reaches 145°F and the meatballs are starting to darken up.

3. Braising your meatballs

The final step is to braise your meatballs in a peach barbecue sauce. This will give your meatballs that classic barbecue flavor we all know and love.

I like to use a disposable aluminum pan for this step because it makes cleanup a lot easier, but you can also use a baking dish. The only issue with a baking dish is that the sauce can get caked on there, so expect a good amount of cleanup if you opt for a non-disposable option.

Transfer your smoked meatballs to the bottom of the pan, then add the peach preserves and barbecue sauce on top. You can just add a few scoops of the preserves over the top of the meatballs, then drizzle on the barbecue sauce until they’re covered.w

Then you will cover the pan in foil and place it back on the smoker for an additional 20-30 minutes until the sauce is tacky and they reach 165°F internal temperature.

How to serve smoked barbecue meatballs

When ready to serve, transfer the meatballs to a serving dish and set out toothpicks for easy grabbing. For extra flavor, pour the remaining sauce from the pan into a small bowl and serve it as a dipping sauce on the side.

More serving ideas:

Meatball Subs – Serve them on a sub roll with a layer of melted cheddar cheese and a bit more barbecue sauce for the perfect barbecue meatball sub.
Smoky Pasta – Add them to your favorite pasta dish for a smoky twist on spaghetti and meatballs.
As the Main Course – there is no reason why these meatballs can’t be the main course for your dinner. Serve them up with your favorite veggies and potatoes, and you’ve got a delicious meal.

If you don’t finish the whole batch, you can store them in the fridge for 3-4 days and reheat them in the oven or on the smoker.

Great sides for smoked barbecue meatballs

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smoked garlic mashed potatoes plated with a wooden serving spoon

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Smoked Barbecue Meatballs Recipe

Whether you’re serving these pellet grill smoked meatballs as an appetizer, game-day snack, or main dish, they’re sure to disappear fast!

If you try this recipe, leave a rating below, I’d love to hear your thoughts! Have any questions or tips? Share your favorite way to make smoked meatballs in the comments!