Smoked Meatballs: Recipe, Temperature and How to Hold Them
Smoked meatballs are done at 160°F for beef and pork, or 165°F with poultry. Roll them 1 1/2 inches, smoke, then finish hot or in sauce.
Smoked meatballs are the best trick in barbecue for feeding a crowd. They take smoke fast because they are small, they hold in a slow cooker all afternoon, and they work as an appetizer, a sandwich or dinner over pasta. Here is a recipe built on Traeger’s published blend, with the safe temperatures from the USDA.
Food safety note. The USDA says to cook ground beef and pork to 160°F, and all poultry to 165°F. Check a few meatballs from different spots on the grate with a food thermometer. Keep hot meatballs at 140°F or above if they sit out, and refrigerate leftovers within 2 hours.
Smoked Meatballs at a Glance
- Blend: 1 lb ground Italian sausage, 1 lb ground beef, 1/2 cup breadcrumbs, 2 eggs, 1/2 cup grated Parmesan.
- Size: 1 1/2-inch balls.
- Smoke: Traeger’s method is 20 minutes at 180°F, then 10 minutes at 350°F.
- Done: 160°F for beef and pork, 165°F if the mix has chicken or turkey.
- Hold: in sauce at 140°F or above.
Smoked Meatball Recipe
Ingredients
- 1 pound ground Italian sausage
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 2 eggs
- 1/2 cup grated Parmesan cheese
- Your favorite barbecue rub, to taste
- Sauce to finish: marinara, or your favorite barbecue sauce
The meat, breadcrumbs, eggs and cheese are Traeger’s published blend for smoked Italian meatballs.
Steps
- Mix gently. Combine everything in a large bowl with your hands just until it comes together.
- Roll 1 1/2-inch balls. Keep them the same size so they finish at the same time. Set them on a rack or a sheet pan.
- Smoke low. Traeger smokes them at 180°F for 20 minutes to take on smoke.
- Finish hot. Traeger raises the heat to 350°F for about 10 more minutes.
- Check the temperature. Probe several meatballs. You want at least 160°F with beef and pork, or 165°F if you used ground chicken or turkey.
- Sauce and serve. Toss them in warm sauce, or serve them over pasta with marinara.
What Temperature Are Smoked Meatballs Done?
| What is in the mix | Minimum internal temp |
|---|---|
| Ground beef, pork, lamb or veal | 160°F |
| Any ground chicken or turkey | 165°F |
| Holding hot for serving | 140°F or above |
| Leftovers | Refrigerate within 2 hours |
USDA Food Safety and Inspection Service. Traeger’s own recipe lists 165°F as its target.
Do not judge doneness by color. Trust the thermometer. Our guide on how to use a meat thermometer shows where to probe.
Low and Slow or Hot and Fast?
The USDA’s smoking range is 225°F to 300°F, and you can smoke meatballs anywhere in it and cook them to 160°F. Traeger’s two-stage method, smoke at 180°F and then finish at 350°F, gets smoke flavor in quickly and then a firmer outside. Either way, the thermometer tells you when they are done, not the timer.
How to Keep Smoked Meatballs Warm for a Party
Move them into warm sauce in a slow cooker or a covered pan on the smoker, and keep them at 140°F or above. That is the USDA’s line for keeping hot food hot. For a game day spread, they pair with our smoked queso, and the whole setup travels well to a tailgate.
Frequently Asked Questions
How long do you smoke meatballs?
Traeger’s method is 20 minutes at 180°F, then about 10 minutes at 350°F. Go by internal temperature, not time.
Can you smoke frozen meatballs?
Fully cooked frozen meatballs only need to be heated through. Check the package directions and heat them to the temperature the label gives.
What wood is best for smoked meatballs?
Use whatever you like with beef and pork. The recipe does not depend on one wood.
Can I make smoked meatballs ahead?
Yes. Cool and refrigerate them within 2 hours, then reheat them in sauce until hot.
Mix gently, roll them even, smoke them, and pull them by the thermometer. That is a crowd-feeding tray that works every time. And if deer season fills your freezer, Popular Outdoorsman’s deer season dates by state are the first step to venison meatballs.
Sources: USDA Food Safety and Inspection Service, “Smoking Meat and Poultry” and “Tailgating Food Safety Q&A”; Traeger, “Smoked Italian Meatballs.”
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BBQ Temperature Charts & Guides
Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.
| Cut | Pull | Time |
|---|---|---|
| Brisket | 203°F | 12–16h |
| Spare ribs | 195–203°F | ~6h |
| Pork butt | 203°F | 12–14h |
Target temps & times for 17 cuts, sortable by meat, weight and doneness.
View full chart →| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Rare to well-done, burger safety (160°F) and resting times.
View full chart →| Food | Fridge | Freezer |
|---|---|---|
| Brisket, ribs | 3–4 days | 2–3 mo |
| Smoked sausage | 1 week | 1–2 mo |
| Potato salad | 3–4 days | no freeze |
How long smoked meats & sides keep — fridge and freezer, USDA-based.
View full chart →Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.
Open the glossary →
