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Smoked Italian Meatballs

15

30

Hickory

We’re taking a household staple and giving it the wood-fired love it deserves. Serve them solo or pair this quick and easy recipe with spaghetti noodles and your favorite marinara sauce for a surefire winner of a dinner.

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  • 1 Teaspoon Pepper

  • 1 Teaspoon parsley

  • 1 Teaspoon oregano

  • 1 Teaspoon crushed red pepper

  • 1 Teaspoon Kosher salt

  • 1 Teaspoon onion powder

  • 1/2 Cup grated Parmesan cheese

  • 1 Pound ground Italian sausage

  • 1 Pound ground beef

  • 2 Eggs

  • 1 Tablespoon Worcestershire sauce

  • 1/2 Cup breadcrumbs

  • 1

    In a large bowl, mix together all the ingredients with hands until combined.

    • 1 Teaspoon Pepper

    • 1 Teaspoon parsley

    • 1 Teaspoon oregano

    • 1 Teaspoon crushed red pepper

    • 1 Teaspoon Kosher salt

    • 1 Teaspoon onion powder

    • 1/2 Cup grated Parmesan cheese

    • 1 Pound ground Italian sausage

    • 1 Pound ground beef

    • 2 Eggs

    • 1 Tablespoon Worcestershire sauce

    • 1/2 Cup breadcrumbs

  • 2

    Once all ingredients are mixed, shape the mixture into 1-1/2 inch meatballs. Place on a parchment lined baking sheet leaving space between each meatball.
  • 3

    When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 4

    Place the meatballs directly on the grill grate and smoke for 20 minutes.

    180 ˚F

  • 5

    Increase the grill temperature to 350°F and cook for an additional 10 minutes, or until the internal temperature reaches 165°F.

    350 ˚F

    165 ˚F

  • 6

    Serve meatballs over spaghetti noodles and top with your favorite marinara sauce. Enjoy!

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