Smoked meatballs are a great Father’s Day or tailgating treat, with ground beef, sauteed onion and BBQ sauce. Make this recipe on any smoker or grill. Beyond tender and all made in the same pan!
This recipe post is NOT sponsored, nor was I compensated in any way. I just happen to love Traeger grills.
This meatball recipe starts with ground beef and onions, sautéed with Worcestershire, cumin and other pantry spices.
I roll the meatballs a little bigger than golf ball size, then 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!
Smoked Meatballs on a Traeger
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?
Smoking on a grill or smoker
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 smoked meatballs are beyond tender and all made in the same pan!
Serve the smoked meatballs with grilled corn and potato salad for a great summer time cookout. The mesquite smoked flavor on these is incredible, although feel free to use whatever wood is to your liking for the smoke.
The day the smoker arrived, we broke doing a reverse sear for a smoked rib eye steak that was just outstanding! I foresee lots more grilling and smoking meals ahead for the Traeger Timberline 850!
This recipe post, originally published on Kevin is Cooking June 13, 2018, was last updated on August 14, 2021.
BBQ Smoked Meatballs
- 1 onion diced
- 1 tbsp vegetable oil
- 2 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 1/2 lbs ground beef 80/20
- 3/4 cup rolled oats not quick cooking
- 3/4 cup milk
- 1 tsp black pepper
- 1/2 cup all purpose flour
- vegetable oil
- 1 cup 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 browned.
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.