Whether you are a beginner in the outdoor cooking scene, just started Traeger’ing, or you just want to make a fast and flavorful meal, Traeger Smoked Meatballs will get you there. Smoking the Meatballs packs them full of rich, luscious flavor, and while these babies finish off at a higher temperature you will have time to prepare your pasta, or whatever you choose to pair them with. Serve them as appetizers, as part of a Mediterranean plate, or tucked inside crusty bread with provolone for amazing sandwiches.
TRAEGER SMOKED MEATBALLS
DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 60-80 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 8-10 people
INGREDIENTS
1 tsp. Pepper
1 Tbsp. Parsley
1 Tbsp. Oregano
1 tsp. crushed Red Pepper
1 tsp. Kosher Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 cup grated Parmesan Cheese
1 lb. ground Italian Sausage
5 lbs. Hamburger
2 Eggs
1 Tbsp. Worcester Sauce
1/2 cup Bread Crumbs
METHOD
- In a large mixing bowl, add all ingredients, including the ground beef and sausage. Mix together with hands until all ingredients are combined.
- Once all ingredients are mixed, shape the mixture into meatballs a little smaller than the size of a baseball. The recipe will yield 8-10 meatballs.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 180°F and preheat the grill with the lid closed (about 5 minutes).
- Place the meatballs directly on the grill grate and Smoke at 180 degrees for 30-40 minutes, then increase the temperature to 350°F and cook for additional 30-40 minutes, or until internal temp of the Meatballs reaches 165-175 degrees.
- When done, serve over spaghetti noodles and top with your favorite marinara sauce.
PRINTABLE RECIPE: