These smoked BBQ meatballs start with ground beef and onions sautéed with Worcestershire and cumin that get smothered in BBQ sauce. These are beyond tender and all made in the same pan! A perfect plan for a Father’s Day cook out I think.
These BBQ meatballs start with ground beef, onions sautéed with Worcestershire and cumin and other pantry items.
I roll the meatballs a little bigger then a golf ball and dust with flour. Using a cast iron skillet, or one that can also go into the smoker, I quickly pan sear until golden brown.
But I need to back up here. I need to tell you about our new baby!
Recently I acquired a Traeger pellet grill. We’d been looking at them for a while now and the Timberline 850 was the one for us.
I love the versatility of the pellet grill because I can grill, smoke, roast, BBQ and bake and with it. Plus, the Traeger BBQ Wood Pellets are 100% natural, food-grade hardwood. Made right here in the USA, the cleanest, healthiest fuel source.
The variety of wood pellets include hickory, mesquite, apple, pecan (my favorite), oak, cheery (another favorite), maple, alder and a bunch more.
The Traeger Timberline 850 has a pill-shaped barrel, double-wall stainless steel interior, and airtight lid gasket. Inside there are three-tier stainless steel grates, and it cooks like a champ thanks to the new TRU Convection® system.
The feature that sold us on this model is the WiFIRE® controller. We just downloaded the Traeger app onto our phones, synched it to the unit and can adjust the grill from the yard or on the couch. How cool is that?
BUT, back to these BBQ meatballs.
I take the pan seared meatballs and place them directly on the grill, cover and smoke for 10 minutes.
Then smother the meatballs with BBQ sauce and then they get kissed by mesquite once more in the smoker.
These BBQ meatballs are beyond tender and all made in the same pan!
Serve these Smoked BBQ Meatballs with grilled corn and potato salad for a great summer time cook out. The mesquite smoked flavor on these is incredible, although feel free to use whatever wood is to your liking for the smoke.
The day it arrived we broke it in doing a reverse seared and smoked rib eye steak that was just outstanding! I foresee lots more grilling and smoking meals ahead for the Traeger Timberline 850!
For other meatball recipes head over to my Meatball section, or for BBQ inspired meals, learn How to Make Baby Back Ribs, How to Make St. Louis Style Ribs, Grilled Country Style Ribs, Smoked Brisket or this house favorite, How to Make Smoked Salmon and Brine. Enjoy!
- 1 onion diced
- 1 tbsp vegetable oil
- 2 tbsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1 1/2 lbs ground beef (80/20)
- 3/4 cup oats
- 3/4 cup milk
- 1 tsp black pepper
- 1 cup flour
- vegetable oil
- 1 1/2 cups BBQ sauce
- Prep your grill/smoker and set temp to 325°F. Prep wood chips per manufacturer's instructions. I used mesquite for this recipe.
- In a large skillet over medium high heat add the oil and onion. Cook for several minutes until softened and add the Worcestershire sauce, salt and cumin. Cook another 2 minutes. Set aside to cool.
In a large bowl mix together the ground beef, oats, milk, onion mixture, and pepper. Roll into golf ball size and place on a cookie sheet (makes between 16 to 20 meatballs). Place sheet in freezer for five minutes to firm up.
After 5 minutes, remove from freezer and roll each meatball in the flour to coat. Pan sear meatballs in oil until just brown.
Place skillet (I used cast iron) directly on the grill and close the lid for 10 minutes (See Note 1). Next, coat meatballs with your favorite BBQ sauce and place back in the grill/smoker for 15 minutes more.
- Remove from grill and serve with sauce poured over meatballs.
1. If you don't have a cast iron skillet or one that can go directly in a oven/grill/smoker, use a casserole pan.