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Smoked Meatballs Marinara

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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.

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

  1. Preheat smoker to 250°F (120°C). Use cherry, hickory, or oak wood chips for flavor.
  2. In a bowl, mix ground meat, egg, breadcrumbs, Parmesan, garlic, onion, milk, parsley, salt, pepper, and seasoning. Form into 1.5-inch meatballs.
  3. 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).
  4. 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.
  5. Transfer smoked meatballs into the marinara sauce and simmer for 10–15 more minutes to meld flavors.
  6. 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

Find it online: https://thefamilycooking.com/smoked-meatballs-marinara/