Smoked BBQ Meatballs

SMOKED BBQ MEATBALLS

Applewood-smoked beef & pork meatballs, sticky BBQ glaze
22.5" Weber Smokey Mountain  •  Applewood / Cherry smoke  •  Yields ~30-36
Prep
25-30 min
Cook
60-75 min
Temp
120-135°C
Yield
~30-36 meatballs

Ingredients

  • 900g ground beef (80/20)
  • 225g ground pork (optional, adds richness)
  • 100g breadcrumbs (panko or regular)
  • 2 large eggs
  • 75g finely diced onion
  • 3 cloves garlic, minced
  • 60ml milk
  • 30g mild BBQ rub (paprika, garlic powder, onion powder, black pepper, salt)
  • 5ml Worcestershire sauce
  • Salt and pepper, to taste
  • — Glaze —
  • 375ml BBQ sauce
  • 55g brown sugar
  • 15ml apple cider vinegar
  • 5ml hot sauce (optional)

Setting Up the Smoker

  • Minion method: fill the charcoal ring ~2/3 with unlit briquettes/lump, top with a chimney of lit coals for a long, steady burn.
  • Fill the water pan to stabilize temps and keep the meatballs moist through the longer cook.
  • Add 3-4 fist-sized chunks of applewood or cherry directly on the unlit coals so they catch gradually.
  • Target 120-135°C at the grate — gentler than the pig shots, since these are thicker and need longer, even heat to cook through without drying out.
  • Place meatballs on a wire rack or perforated grill mat so smoke reaches all sides. Rotate the rack halfway through if using both grates.

Method

  1. Soak breadcrumbs in milk for 5 minutes. Add beef, pork, egg, onion, garlic, rub, Worcestershire, salt and pepper. Mix gently by hand until just combined — don't overwork it.
  2. Roll into golf ball-sized meatballs (about 40-55g each). Place on a wire rack or perforated grill mat.
  3. Smoke at 120-135°C for 60-75 minutes, until internal temp hits 68-71°C.
  4. Meanwhile, warm the BBQ sauce, brown sugar, and vinegar together until glossy and the sugar dissolves.
  5. In the last 15-20 minutes, brush the meatballs generously with the glaze, letting it tack up and caramelize.
  6. Add a second coat of glaze in the last 5 minutes for a sticky finish.
  7. Pull at 71°C internal, rest 5 minutes, and serve with extra glaze on the side or toothpicks for a party platter.
Tip: don't overmix the meat — it makes the meatballs dense. A wire rack or perforated mat lets smoke reach the bottoms too.

TIMINGS PLANNER

Work out when to start
22.5" Weber Smokey Mountain  •  Applewood / Cherry smoke
Clock time Do this Lead time
Based on: 115 min for smoker light-up + prep, 75 min total cook, first glaze at 22 min, second glaze at 10 min. Adjust if your cook runs closer to 75 min.