Are you looking for a super simple seasoned electric smoked meatballs recipe? At just around an hour for the meal, this recipe is tremendous for any day of the week. I chose to use the meatballs for tasty meatball subs, but they could be used for spaghetti and meatballs or even meatball pizza. While the meatballs are small, they pack a tremendous smell. Like our other smoked meals, neighbors could smell the meal from down the street! If you’re looking for a fun seasoned electric smoked meatballs recipe, read on!
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Smoking the Seasoned Meatballs
The great thing about this recipe is how simple and quick the whole process is. The process of making the meatballs only has a handful of steps!
Phase 1. Combine all the ingredients in a large bowl. Mix ingredients by hand.
Phase 2. Roll 1.5 inch wide meatballs. Focus on making them all the same size.
Phase 3. Smoke the meatballs at 225 degrees Fahrenheit for around 35 minutes or until the internal temperature is 165 degrees Fahrenheit.
Common Questions for Electric Smoked Meatballs
Yes! It is important to aim for an 80/20 or 85/15 lean beef to fat proportion. The fat is what gives the meatballs the extra flavor and ensures they do not dry out!
If you plan on eating them within the next couple of days, you can refrigerate them. If you don’t plan on eating the tasty meatballs until later, freeze them in airtight bags. When reheating, warm the meatballs in the microwave until warm, and then follow the steps in the recipe for preparing the subs.
Tips and Tricks for Perfect Seasoned Electric Smoked Meatballs
- Cook time: Do not overcook the meatballs! Who likes dry meatballs? Even while soaked in sauce, the dryness can still be noticeable. Use an accurate instant-read thermometer to gauge the internal temperature. Remove the meatballs from the smoker when the internal temperature reaches 165 degrees Fahrenheit.
- Spiciness: Feel free to add crushed red pepper or substitute spicier Italian sausage for extra heat.
Seasoned Electric Smoked Meatballs
Equipment
- Electric Smoker
- Oven
Ingredients
Meatballs
- 3 lb Ground Beef
- 1 lb Ground Italian Sausage
- 3 tsp Pepper
- 3 tsp Parsley
- 1 tsp Oregano
- 1 tbsp Salt
- 2 tsp Onion Powder
- 1/2 cup Parmasean Cheese
- 4 Egg
- 2 tbsp Worcestershire Sauce
- 1 cup Italian Breadcrumbs
Meatball Sub Sandwiches
- Sub Sandwich Rolls
- Marinara Sauce
- Provolone Cheese
Instructions
Prepping the Smoker
- Soak woodchips (I used apple) for about 30 minutes (or as long as possible).
- Preheat electric smoker to 225 degrees Fahrenheit.
Prepping the Meatballs
- Combine all of the meatball ingredients in a large bowl.
- Mix ingredients with hands until combined. Do not overmix.
- Shape into round, evenly sized 1.5 inch balls. Place on tray to transport to smoker.
- Place meatballs directly on grates in smoker. Leave an inch of space between each meatball.
- Preheat kitchen oven to 300 degrees Fahrenheit
- Smoke meatballs for 35 minutes or until the internal temperature is at least 165 degrees Fahrenheit.
Prepping the Meatball Subs
- Place sub roll on oven tray. Spread marinara sauce inside of roll on both sides of the bun.
- Place cooked meatballs inside the roll to fill completely. Spread additional marinara sauce on top of meatballs, as desired. Place cheese on top of meatballs.
- Place tray with rolls inside the oven for about 5 minutes to toast roll and melt the cheese.
- Serve and enjoy!
Did you make this recipe or want to try it out? Let me know in the comments or on Instagram!
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Want to check out some other electric smoker recipes? Click Here