Description
Smoked Italian Meatballs simmered in a rich tomato sauce. Perfect for subs, pasta, or appetizers!
Ingredients
Scale
- 2 lbs Ground Beef (80/20 blend recommended)
- 1 lb Ground Italian Sausage (sweet or hot)
- 1 cup Breadcrumbs (Italian seasoned or plain with Italian seasoning)
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Chopped Fresh Parsley
- 2 Large Eggs, lightly beaten
- 1/2 cup Milk
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- 1 (28 ounce) can Crushed Tomatoes
- 1 (15 ounce) can Tomato Sauce
- 1 (6 ounce) can Tomato Paste
- 1/2 cup Water
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1/2 teaspoon Sugar
- 1/4 teaspoon Red Pepper Flakes (optional)
- Salt and Pepper to taste
- Wood Chips (Hickory, Apple, or Cherry recommended)
Instructions
- Prepare the Meatball Mixture: In a large bowl, gently combine ground beef and Italian sausage.
- In a separate bowl, whisk together breadcrumbs, Parmesan cheese, parsley, eggs, and milk. Let sit for a few minutes.
- Add breadcrumb mixture to the meat mixture. Add minced garlic, chopped onion, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Gently mix until just combined.
- Form meatballs using a cookie scoop (1.5-2 inches). Place on a parchment-lined baking sheet.
- Cover and refrigerate for at least 30 minutes (or longer).
- Prepare the Sauce: In a large pot or Dutch oven, heat olive oil over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir well.
- Add water, oregano, basil, sugar, and red pepper flakes (if using). Stir again.
- Bring to a simmer, then reduce heat to low and simmer for at least 30 minutes (up to an hour), stirring occasionally.
- Taste and adjust seasoning.
- Smoke the Meatballs: Prepare your smoker to 225-250°F (107-121°C).
- Soak wood chips in water for at least 30 minutes.
- Place soaked wood chips in the smoker.
- Arrange meatballs on smoker grates, leaving space between them.
- Smoke for 1.5-2 hours, or until internal temperature reaches 165°F (74°C).
- Combine and Finish: Transfer smoked meatballs to the pot of simmering tomato sauce.
- Gently stir meatballs into the sauce.
- Continue to simmer for at least 30 minutes (up to an hour).
- Taste and adjust seasoning if needed.
- Serve as meatball subs, spaghetti and meatballs, meatball appetizers, polenta and meatballs, or pizza topping.
Notes
- Don’t overmix the meatball mixture.
- Chill the meatballs before smoking.
- Use a meat thermometer.
- Adjust the seasoning to your liking.
- Make ahead: The meatballs and sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing: Smoked meatballs freeze very well. Allow them to cool completely, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before reheating.
- Wood Chip Recommendations:
- Hickory: Hickory wood chips provide a strong, smoky flavor that pairs well with beef and pork.
- Apple: Apple wood chips offer a sweeter, milder smoky flavor that is perfect for those who prefer a less intense smoke.
- Cherry: Cherry wood chips impart a slightly sweet and fruity flavor that complements the Italian sausage nicely.
- Oak: Oak wood chips provide a medium smoky flavor that is a good all-around choice.
- Troubleshooting:
- Meatballs are falling apart: This could be due to not chilling the meatballs long enough, overmixing the meat mixture, or not using enough binder (breadcrumbs and eggs). Make sure to follow the recipe carefully and chill the meatballs for at least 30 minutes before smoking.
- Meatballs are dry: This could be due to using too lean of a ground beef, overcooking the meatballs, or not enough moisture in the meat mixture. Use an 80/20 blend of ground beef and make sure to add the milk to the breadcrumb mixture. Also, don’t overcook the meatballs.
- Sauce is too acidic: Add a little more sugar to balance the acidity. You can also add a pinch of baking soda, but be careful not to add too much, as it can affect the flavor.
- Sauce is too thick: Add a little more water or tomato
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes