Steps

• Step 1

  When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Line a rimmed baking sheet with aluminum foil.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  In a large bowl, combine the ground beef, sausage, breadcrumbs, Parmesan, onion, garlic, egg, milk, thyme, sage, salt and pepper. 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 Seasoned breadcrumbs

  • 1/2 Cup grated Parmesan cheese

  • 1/4 Cup finely diced onion

  • 2 Clove garlic, minced

  • 1  egg, lightly beaten

  • 1/4 Cup milk

  • 1 Teaspoon fresh chopped thyme

  • 1 Teaspoon fresh chopped sage

  • 1 Teaspoon salt

  • 1 Teaspoon freshly ground black pepper

• Step 3

  Form the 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 a baking sheet.

  Ingredients

  • 1 Pound mozzarella cheese, shredded

• Step 4

  Place the baking sheet directly on the grill grates. Close the lid and smoke the meatballs for 30 minutes.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Increase the Traeger temperature to 300°F and bake the meatballs until they are cooked through, and the internal temperature reaches 160°F, 25-30 minutes.

  00:30

  300 ˚F / 149 ˚C

  160 ˚F / 71 ˚C

• Step 6

  Remove the meatballs from the grill. Serve with marinara sauce and garnish with fresh chopped parsley or basil, if desired. Enjoy!

  Ingredients

  • 8 Ounce Marinara sauce, for serving

  •  Fresh chopped parsley or basil, as needed, for serving