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These homemade smoked meatballs are super easy to make and can either be eaten as is or used to bring your spaghetti to the next level. The meatballs are also easily freezable for future meals or snacks.

Homemade Smoked Meatballs Ingredients

1 lb – Ground Beef (90/10 is preferred)
1 lb – Ground Pork (Bob Evans Zesty is preferred but if you don’t like spicy foods regular will do just as good)
1 teaspoon – dried Italian Seasoning
1 teaspoon – Garlic Powder
1/2 teaspoon – Ground Pepper
1/4 teaspoon – Red Pepper Flakes
1/3 Cup – Milk
1/4 Cup – Parsley
1/3 Cup – Beef Broth
1/2 Cup – Breadcrumbs
1/2 Cup – Grated Parmesan Cheese
1 each – Egg
1 each – Yellow Onion
1 Tablespoon – Minced Garlic
1 Tablespoon – Worcestershire Sauce

How to Make Homemade Smoked Meatballs on the Big Green Egg

Start out by cracking an egg in a large bowl and add milk.

Whisk together well as if you were making scrambled eggs.

Add the beef broth.

Followed by the Italian seasoning, red pepper, garlic powder, bread crumbs, Parmesan cheese, Worcestershire sauce, parsley, ground black pepper and minced garlic.

Mix everything together.

Add the ground beef and sausage.

Followed by the diced onion.

Mix everything together again.

Start rolling the meatballs to your preferred size and place on a BGE safe pan in which I prefer to place tin foil over the top to make cleaning things up at the end easier.

Get the Big Green Egg dialed into around 400 degrees in which this is an indirect cook. The plate setter / conv”egg”tor should be inserted with the feet facing upward.

I like to probe them so the internal temperature is easily monitored. Once they reach 165 degrees they are done. This should take roughly 25-30 minutes if the BGE is holding right around 400 degrees.

Own-Homemade-Smoked-Meatballs-Plated
Yield: 4

Smoked Homemade Meatballs

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These homemade smoked meatballs are super easy to make and can either be eaten as is or used to bring your spaghetti to the next level. The meatballs are also easily freezable for future meals or snacks.

Ingredients

  • 1 lb - Ground Beef (90/10 is preferred)
  • 1 lb - Ground Pork (Bob Evans Zesty is preferred but if you don't like spicy foods regular will do just as good)
  • 1 teaspoon - dried Italian Seasoning
  • 1 teaspoon - Garlic Powder
  • 1/2 teaspoon - Ground Pepper
  • 1/4 teaspoon - Red Pepper Flakes
  • 1/3 Cup - Milk
  • 1/4 Cup - Parsley
  • 1/3 Cup - Beef Broth
  • 1/2 Cup - Breadcrumbs
  • 1/2 Cup - Grated Parmesan Cheese
  • 1 each - Egg
  • 1 each - Yellow Onion
  • 1 Tablespoon - Minced Garlic
  • 1 Tablespoon - Worcestershire Sauce

Instructions

  1. In a large bowl beat together the egg and milk.
  2. Combine everything else with the exception of the ground beef and Italian sausage.
  3. Mix everything together.
  4. Add the ground beef and sausage and mix in.
  5. Make the meat balls about 1 inch in diameter (or what ever size you prefer) and place them on a Big Green Egg safe pan.
  6. Fire up the BGE and get it dialed into 400 degrees. This is and indirect cook in which the plate setter should be inserted with the feet facing upward.
  7. Cook the meatballs until the internal temperature is 165 degrees, pull and enjoy.

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Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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