Smoked Italian Meatballs

You’ll never want traditional meatballs again! Oh mama! These are delicious, smoky, with a little bit of spice! Eat these with your spaghetti and tomato sauce, or in a big meatball sub!

Lumber Jack

Fill your Grill with quality BBQ wood pellets that burn hotter, last longer, and taste better. No fillers, no additives, less auger jams, more smoke output, more flavour. Works in all pellet grills and smokers.

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Prep time:

15 minutes

Total time:

1.5 hours


4 servings


  • 1 Lb. Ground Beef
  • 1 Lb. Mild Italian Sausage
  • 1 Tsp black pepper
  • 1 Tsp Parsley
  • 1 Tsp Kosher salt
  • 1 Tsp Oregano
  • 1 Tsp Onion powder
  • 2 Tsp Croix Valley Italian BBQ Booster
  • ½ Cup Grated Parmesan
  • 1 TBSP Worcestershire
  • ½ Cup Bread Crumbs
  • 2 Eggs


  1. Mix all ingredients thoroughly
  2. Pre heat smoker 200 F
  3. Form meatballs to roughly golf ball size or smaller
  4. Dust with more Croix Valley Italian BBQ Booster
  5. Turn up to 350 F
  6. Smoke until Internal Temp of 165 F
  7. Serve with pasta or in a meatball sub!

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