From the smoker
Smoked BBQ Meatballs
A little milk and breadcrumbs help the meatballs hold moisture. They cook uncovered first, then get a thin BBQ glaze near the end so the sauce can set without coating the whole smoker in drips.
- Makes
- 24 meatballs
- Preparation
- About 25 minutes
- Cooking or chilling
- About 45 to 60 minutes
Get everything ready
Ingredients
24 meatballs
What you need
Smoker, rimmed grill safe pan, instant read thermometer.
Time to cook
Method
Prepare the smoker and crumbs
Heat the smoker to 275°F. Lightly oil a rimmed pan rated for the smoker. Mix the breadcrumbs and milk in a large bowl and let stand for 5 minutes.
Mix and shape
Add the egg, onion, salt, pepper, paprika, and garlic powder to the crumbs. Stir, then gently mix in the beef and pork. Divide into twenty four similar meatballs, about 1½ inches across. Arrange them with space between each.
Smoke the meatballs
Smoke for about 35 to 45 minutes, then begin checking the centers with a thermometer. Continue cooking as needed. Every meatball must reach at least 160°F because the mixture contains ground beef and pork. Check several from different parts of the pan.
Glaze and finish
Mix the BBQ sauce and mustard in a clean bowl. Once the meatballs reach 160°F, brush on a thin coat using a clean brush. Return them to the smoker for about 5 to 10 minutes to set the glaze, then serve.
Before you make it
Keep the size consistent
A small scoop helps keep the meatballs similar. Larger meatballs take longer, so use temperature rather than the clock to decide when they are done.
Serve as bites or a meal
Twenty four meatballs give eight people three each as an appetizer. As the main protein, start with six servings of four and include sides. Appetite and meatball size affect the final yield.
Buying ground meat
Use beef and pork for the stated temperature. If you substitute ground chicken or turkey, the meatballs must reach 165°F.
Cooking times and serving counts are estimates.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.