Why You’ll Love This Recipe
Smoked meatballs marinara takes traditional Italian-style meatballs to the next level by adding the irresistible flavor of smoke. They’re easy to prepare, and the smoker does most of the work, infusing the meat with bold, barbecue-inspired depth. Pair them with marinara sauce, and you get the perfect combination of smoky, savory, and tangy—all in one mouthwatering dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground beef or a mix of beef and pork
- Egg
- Breadcrumbs
- Parmesan cheese (grated)
- Garlic (minced)
- Onion (grated or finely chopped)
- Milk
- Fresh parsley (chopped)
- Salt and pepper
- Italian seasoning (optional)
For the Sauce:
- Olive oil
- Garlic (minced)
- Crushed tomatoes or marinara sauce
- Tomato paste (optional, for depth)
- Salt and pepper
- Basil or Italian seasoning
- Red pepper flakes (optional)
Directions
- Preheat the smoker to 250°F (120°C). Use wood chips like hickory, oak, or cherry for a balanced smoke flavor.
- Make the meatballs: In a large bowl, mix together the ground meat, egg, breadcrumbs, Parmesan, garlic, onion, milk, parsley, salt, pepper, and seasoning. Roll into evenly sized meatballs (about 1.5 inches in diameter).
- Place the meatballs on a wire rack or smoker-safe tray. Smoke for 1 to 1.5 hours, or until the internal temperature reaches 160°F (71°C).
- While the meatballs are smoking, heat olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute. Stir in crushed tomatoes, tomato paste, salt, pepper, and herbs. Simmer for 15–20 minutes.
- Once the meatballs are cooked, transfer them to the marinara sauce and let simmer for another 10–15 minutes to meld flavors.
- Serve over pasta, polenta, or in a sub roll with melted cheese.
Servings and timing
This recipe serves 4–6.
Prep time: 15 minutes
Smoke time: 1–1.5 hours
Simmer time: 15–20 minutes
Total time: About 1 hour 45 minutes
Variations
- Spicy Kick: Add red pepper flakes to the meatball mix or the marinara for heat.
- Cheese-Stuffed: Insert a small cube of mozzarella into each meatball before smoking.
- Pork-Only or Turkey Option: Swap beef for ground pork, turkey, or chicken for a lighter version.
- Gluten-Free: Use gluten-free breadcrumbs.
- Herb-Forward: Add chopped basil, thyme, or rosemary to the meatball mixture for added flavor.
Storage/Reheating
Store leftover meatballs in marinara sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. These meatballs also freeze well—cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as desired.
FAQs
What kind of wood is best for smoking meatballs?
Mild woods like cherry or apple add a subtle sweetness, while hickory or oak give a stronger smoke flavor.
Do I need to sear or brown the meatballs before smoking?
No, smoking them from raw gives the best smoke penetration and flavor.
Can I bake them instead?
Yes, if you don’t have a smoker, bake at 400°F for 20–25 minutes, then simmer in sauce.
Should I turn the meatballs while smoking?
It’s not necessary, especially if using a rack, but you can turn them halfway for even exposure.
Can I use store-bought marinara?
Absolutely—use your favorite jarred marinara for convenience or make your own for deeper flavor.
What’s the internal temperature for fully cooked meatballs?
160°F (71°C) for ground beef or pork.
How do I make them extra juicy?
Don’t overmix the meat, and include milk and breadcrumbs in the mixture to retain moisture.
Can I stuff the meatballs with cheese?
Yes, stuff with mozzarella or provolone for a gooey center.
What can I serve with smoked meatballs?
Pasta, polenta, mashed potatoes, or crusty bread are all excellent options.
Can I smoke the meatballs ahead of time?
Yes, smoke and refrigerate or freeze, then reheat in marinara when ready to serve.
Conclusion
Smoked meatballs marinara is a rich, flavorful upgrade to the classic dish that’s sure to impress. With their smoky depth, juicy texture, and savory tomato sauce, these meatballs are perfect for pasta night, meal prep, or even party appetizers. Fire up the smoker and enjoy this mouthwatering fusion of BBQ and Italian comfort.
PrintSmoked Meatballs Marinara
Smoked meatballs marinara is a savory twist on the classic meatball dish, featuring juicy, wood-smoked meatballs simmered in a rich tomato marinara sauce. Perfect for pasta night or hearty sandwiches, these meatballs deliver bold flavor with every bite.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Smoking + Stovetop Simmer
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 lb ground beef or a mix of beef and pork
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup onion, grated or finely chopped
- 1/4 cup milk
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning (optional)
- 1 tbsp olive oil
- 2 cloves garlic, minced (for sauce)
- 1 can (28 oz) crushed tomatoes or 3 cups marinara sauce
- 1 tbsp tomato paste (optional)
- Salt and pepper to taste (for sauce)
- 1 tsp dried basil or Italian seasoning (for sauce)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat smoker to 250°F (120°C). Use cherry, hickory, or oak wood chips for flavor.
- In a bowl, mix ground meat, egg, breadcrumbs, Parmesan, garlic, onion, milk, parsley, salt, pepper, and seasoning. Form into 1.5-inch meatballs.
- Place meatballs on a wire rack or smoker-safe tray. Smoke for 1–1.5 hours, or until internal temperature reaches 160°F (71°C).
- Meanwhile, in a saucepan over medium heat, heat olive oil. Add garlic and sauté for 1 minute. Stir in crushed tomatoes, tomato paste, salt, pepper, herbs, and red pepper flakes. Simmer for 15–20 minutes.
- Transfer smoked meatballs into the marinara sauce and simmer for 10–15 more minutes to meld flavors.
- Serve hot over pasta, polenta, or in a hoagie roll with cheese.
Notes
- Use an instant-read thermometer to ensure meatballs are cooked through.
- Don’t overmix the meat to keep meatballs tender.
- For convenience, use store-bought marinara sauce.
- These meatballs freeze well—great for batch cooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
