Honey Balsamic Meatballs
By Traeger Kitchen
BBQ meatballs taste rich & smoky when cooked on the Traeger, give your beef a delicious twist of sweet & savory with this zesty recipe.
Prep Time
10 Minutes
Cook Time
45 Minutes
Pellets
Maple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Cup | balsamic vinegar |
| 3/4 Cup | ketchup |
| 1/3 Cup | brown sugar |
| 1/4 Cup | honey |
| 2 Tablespoon | Worcestershire sauce |
| 1 Tablespoon | Dijon mustard |
| 1/4 Teaspoon | garlic powder |
| To Taste | salt and pepper |
| 1/3 Cup | breadcrumbs |
| 1 Pound | ground beef |
| 1 | egg, beaten |
| 1/2 | grated onion |
| 2 Clove | freshly pressed garlic |
| 1/2 Teaspoon | Italian Seasoning |
Step
1
Combine ingredients for the BBQ Sauce in a small saucepan over medium-high heat. Bring to a boil, stirring intermittently. Reduce heat to low and simmer for 45 minutes, or until sauce is thick and has lost its vinegary bite.
2
When ready to cook, start your Traeger on Smoke with the lid open until a fire is established (4-5 minutes).
180 ˚F / 82 ˚C
Super Smoke
3
In a large bowl combine beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, and Italian seasoning. Gently mix with your hands and roll into 24 meatballs.
4
Place meatballs on a wire baking rack directly on the grill. Smoke for 30 minutes.
00:30
5
Turn the temperature setting to 450 degrees F and cook for 15 to 17 minutes, or until no longer pink in the center.
450 ˚F / 232 ˚C
00:15
6
Gently add meatballs to sauce and stir to coat. Enjoy!
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