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If you love adding a hint of smoky goodness to a variety of dishes, then you’ll love these smoked Italian meatballs! Made on the pellet smoker with common ingredients, these tender and flavorful homemade meatballs will be your new favorite smoked meatballs recipe!
Smoky Italian Meatballs
About a year ago, we made some fantastic smashed meatball sliders on the griddle with homemade meatballs, and every now and then I catch myself dreaming about those made-from-scratch bites of Italian goodness.
So I decided to recreate our own recipe but change it up so that it’s perfect for the pellet grill! And these easy smoked Italian meatballs did not disappoint! They’re juicy on the inside, beautifully browned on the outside, and loaded with classic Italian flavor from ricotta cheese, basil, and savory seasonings.
Made with a blend of ground beef and pork, these meatballs come together quickly and spend just enough time on the smoker to develop that incredible wood-fired flavor. Serve them on a hoagie roll for a killer meatball sub, toss them with spaghetti, or spoon on your favorite marinara. However you serve them, one thing is guaranteed: there will be no leftovers.
*And be sure to check out some of our other favorite meatball recipes – smoked BBQ meatballs and smoked cheesesteak meatballs!
Ingredients Notes
- Ground beef and pork – We used a combination of 85/15 ground beef, ground pork, and ground sweet Italian sausage for that classic Italian flavor. The combination gives you the best of both worlds — beefy flavor and the fat content from pork to keep things juicy on the smoker.
- Ricotta cheese – This is the secret weapon. Ricotta keeps these meatballs incredibly moist and tender — don’t skip it.
- White bread or breadcrumbs – We’ve made this meatball recipe with both options, and they turn out great either way. If using regular bread slices, be sure to dry them on the counter overnight.
- Italian seasonings – Our meatballs include classic Italian herbs and spices like basil, oregano, and parsley. Use fresh basil if you have it.
Smoked Italian Meatballs
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- ½ lb ground mild or sweet Italian sausage
- ¾ cup whole milk ricotta cheese
- ½ cup Italian breadcrumbs, or 2 slices white bread dried on counter overnight
- 2 large eggs
- ½ medium yellow onion, finely grated
- ½ cup Parmesan cheese, grated
- 5 cloves garlic, minced
- 4 leaves fresh basil chopped, or ½ tablespoon dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup water, for the pan
- marinara sauce and additional parmesan cheese, for serving
Instructions
- Preheat your pellet grill or smoker to 250°F with your preferred wood pellets.
- In a large mixing bowl, combine all meatball ingredients (except for the water). Mix until just combined.
- Using a kitchen scale, portion into 4-ounce balls and roll smooth. *If you don't have a kitchen scale, you can portion into 14 equally sized balls.
- Place meatballs on a flat sheet tray (not a cooling rack). Add ¼ cup water to the bottom of the pan.
- Smoke at 250°F for about 50 minutes to 1 hour, or until the internal temperature reaches 160°F. *Cooking times can vary based on size of the meatballs, what smoker you have, etc.
- Remove the meatballs from the grill, and Increase the smoker temperature to 375℉. When up to temp, place the meatballs back on the grill about 5-10 minutes to brown the tops.
- Remove from the smoker, rest for 5 minutes, and serve with your favorite marinara.
Notes
- Meatball sizing – We chose to make larger 4 ounce meatballs, but we have made this same recipe for smaller sized meatballs. If making smaller meatballs, adjust the cooking time accordingly. Smaller sizes will take less time to cook through.
- For the ground beef – This recipe works best with either 80/20 or 85/15 ground beef.
- Leftover meatballs – Leftover smoked meatballs can be stored in a zip top bag in the freezer for up to 3 months.
How to Make Smoked Italian Meatballs
Step 1: Mix the Meat – In a large bowl, combine the ground beef and pork. Add the ricotta, grated onion, garlic, eggs, breadcrumbs, basil, Parmesan, and all seasonings. Mix with your hands until just combined — don’t overwork the meat or the meatballs will become dense.
Step 2: Portion and Form – Using a kitchen scale, portion the meat mixture into 4-ounce balls. Roll them gently between your palms until smooth. Weighing each meatball ensures even cooking across the entire batch.
Step 3: Prep the Smoker
Preheat your pellet grill or smoker to 250°F. While it heats up, set your meatballs on a small sheet tray (avoid a cooling rack — see tips below). Add about a quarter cup of water to the bottom of the pan.
*NOTE – We have made this smoked Italian meatballs recipe many times. If you choose to make smaller meatballs (like for sliders or subs), then you can place them on a wire rack to cook. Smaller meatballs weigh less, so they are less likely to seep down in the rack.
Step 4: Smoke the Meatballs
Place the pan on the smoker and let the meatballs smoke at 250°F for approximately 45–60 minutes, or until the internal temperature reaches 160°F.
Step 5: Crank the Heat for Color
Once the meatballs are cooked through, turn up the heat on your smoker to brown the tops. This extra step adds great color and a slightly caramelized exterior.
Step 6: Rest and Serve
Pull the meatballs off the smoker and let them rest for 5 minutes. Serve with marinara, on a hoagie roll, over spaghetti, or enjoy them straight off the pan.
Pro Tips from the Pit
- Skip the cooling rack. These meatballs are very, very tender, and a cooling rack can cause them to seep through the grates, stick, or fall apart when you try to remove them. A flat sheet tray is the safer move every time.
- Use a kitchen scale. Measuring 4 ounces per meatball isn’t just about consistency — it means that the meatballs will cook evenly on the smoker. If you don’t have a kitchen scale, then do your best to divide the meat mixture into 14 equal balls.
- Don’t rush the smoke. Low and slow at 250°F is where the magic happens. Give the smoke time to penetrate and develop that rich, wood-fired flavor.
- Finish hot for color. After the meatballs hit temp, crank the heat to brown the tops. That extra browning adds texture and visual appeal.
- Add water to the pan. Just a quarter cup keeps moisture in the cooking environment and helps prevent the meatballs from drying out during the long smoke.
Serving Suggestions
These meatballs are delicious as is with a bit of marinara sauce and freshly grated parmesan cheese. You can also reduce the size of the meatballs from 4 ounces to about 2.5-3 ounces for other recipes:
- Meatballs and marinara – When the meatballs are done cooking, add them to a large skillet with your favorite marinara sauce. Cook until the sauce has thickened slightly, and sprinkle with fresh basil and parmesan.
- Italian meatball sliders – Spoon a small amount of marinara on a slider bun, top with one smoked meatball, and add a half a slice of mozzarella or provolone cheese for easy party sliders.
- Spaghetti and meatballs – Serve the meatballs on top of your favorite spaghetti and marinara or other pasta dishes.
- Meatball subs – Split hoagie rolls, add a few slices of provolone cheese and about 4-5 meatballs. Spoon on some marinara and heat under the broiler for the cheese to melt.
Frequently Asked Questions
Hickory gives a bold, classic BBQ flavor. Cherry or apple wood are great for a slightly sweeter, milder smoke that complements the Italian seasonings well.
Use an instant-read thermometer and pull them when the internal temperature hits 160°F. That’s your food-safe target for ground pork.
Yes! Mix and form the meatballs the night before and refrigerate overnight. The flavors meld together beautifully, and they’ll be ready to go straight on the smoker the next day.
Yes, these freeze really well. Let them cool completely, then store in an airtight container or zip-lock bag for up to 3 months. Reheat in the oven at 350°F or in a saucepan with marinara sauce.
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