Smoked Italian Meatballs Traeger

These Traeger Smoked Italian Meatballs are smoked for about a half hour and then are finished off at 325 until they are done. Meatballs are one of those things that I just cant abide by non-homemade versions.

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How to make Traeger Smoked Meatballs.

Smoked italian meatballs traeger. Then throw the meatballs into your enameled Dutch oven the Staub and braise in the homemade tomato sauce. I wrap each in 34 slice of classic style bacon and season usually with some TR Big Game or Cabelas Kansas City Rub. Then form your meatballs and smoke them on the Traeger the smoky flavor pairs really well with the Italian seasonings.

If you have a meat-tooth for steak brisket or prime rib then you should grill braise BBQ smoke or roast your way into the hearts of any hungry soul. Packed with Italian flavor these are great on their own as appetizers in a meatball sub or in some smoked meatball marinara. Preheat the Traeger grill to 350 degrees F.

You start by simply mixing together all the meatball ingredients. Smoke for 25-30 minutes or until the internal temperature reaches 160 degrees F. I squirt a line of Traeger Apricot BBQ Sauce on each at the 60 minute mark.

Remove from the Traeger. Traeger Smoker Italian Meatballs. Roll the meat mixture into 1-15 inch round meatballs and place them onto a baking sheet.

In a large bowl add all of the ingredients and mix to combine. Onto the Traeger at 250 for 1 hr 20 minutes total.

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