Step

• Step 1

  Line a rimmed baking sheet with aluminum foil.

• Step 2

  Combine ground beef, sausage, bread crumbs, parmesan, onion, garlic, egg, milk, thyme and sage in a mixing bowl. Knead the meat mixture lightly with hands to combine.

  Ingredients

  • 1 1/2 Pound ground beef

  • 1/2 Pound Bulk Italian Sausage

  • 3/4 Cup breadcrumbs

  • 1/2 Cup Parmesan cheese, grated

  • 1/4 Cup Small onion, Minced

  • 2 Clove garlic, minced

  • 1  egg, beaten

  • 1/4 Cup milk

  • 1 Teaspoon chopped thyme

  • 1 Teaspoon chopped sage

• Step 3

  Form meat mixture into 1-1/2 inch balls. Make a depression in the center of each and insert shredded cheese. Reshape the meatball to completely enclose the cheese. Transfer to baking sheet.

  Ingredients

  • 1 Pound shredded mozzarella cheese

  • 1/2 Cup Parmesan cheese, grated

• Step 4

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the meatballs for 30 minutes.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Increase the heat to 300 degrees F and bake the meatballs until they are cooked through, 20 to 30 minutes more or until an instant-read meat thermometer reads 160 degrees F.

  00:20

  300 ˚F / 149 ˚C

  160 ˚F / 71 ˚C

• Step 6

  Serve with marinara sauce and garnish with fresh chopped parsley or basil, if desired. Enjoy!

  Ingredients

  • 8 Ounce Marinara Sauce