🔥 Smoked Meatballs — Meal-Prep Friendly & Packed With Flavor

Serves: 4–6
Makes: ~20–24 meatballs
Prep Time: 15 minutes
Smoke Time: 1–1½ hours

1 kg (2.2 lbs) ground beef (80/20 for juiciness — or mix beef/pork/turkey)
1 large egg
½ cup grated Parmesan (acts as binder, keeps low carb — swap for breadcrumbs if not low carb)
¼ cup finely diced onion or onion powder
3 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried basil
½ tsp chili flakes (optional kick)
2 tbsp Worcestershire sauce (optional but amazing)

Optional glaze:
Mix ½ cup BBQ sauce + 2 tbsp honey and brush on during last 10–15 min.

Preheat smoker to 250°F / 120°C.
Mix the meatballs:
In a large bowl, combine ground meat, egg, Parmesan, onion, garlic, seasonings, Worcestershire.
Mix gently — don’t overwork or they’ll turn tough.
Roll:
Shape into golf-ball sized meatballs (20–24 total).
TIP: Wet hands lightly — stops sticking.
Chill (optional but recommended):
Place meatballs on a tray and refrigerate 20–30 mins.
Helps them keep shape while smoking.
Smoke:
Place meatballs directly on the smoker rack or a grill mat.
Smoke 1–1½ hours, or until internal temp hits 165°F / 74°C.
Glaze (optional):
Brush with BBQ glaze and smoke 10–15 mins more to set the sauce.
Rest:
Let them rest 5–10 mins — locks in the juices.

To freeze: cool completely → place on tray → freeze solid → bag them up.
To reheat: air fryer 375°F / 190°C for 6–8 mins OR simmer in sauce 10 mins.