To make homemade meatballs (mine have veggies in them)
2lbground beefcan substitute half with 1 lb ground pork
2largeeggswhisked
1mediumonionred, diced small
1mediumcarrotdiced small
1mediumred pepperdiced small
1tbspgarlicminced
1.5tspItalian seasoningdried
½tsppepper
1tspsalt
For finishing smoked meatballs in sauce
24ozpasta sauceyour choice flavor
Serving suggestions (not included in nutrition info)
Sandwich rollsbuns
Pasta
Parmesan cheese
Mozzarella cheese
Basil
Instructions
Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
Make meatballs. Add all homemade meatball ingredients to a large mixing bowl. Use a ¼ cup (or a large spoon or an ice cream scoop) to form round 3” meatballs (I use my hands, usually in gloves to form them). Place meatballs on a rimmed sheet pan or cast iron skillet, with space between them. Smoke immediately, or set them covered in the fridge for up to a day before smoking.
Smoke meatballs. Place the pan with the meatballs (on the rack) in the smoker. Smoke meatballs for an hour at 225 degrees F. Remove meatballs from the smoker and raise the temperature of the pellet grill to 325 degrees F.
Smoke pasta sauce for meatballs. Add half the pasta sauce to the bottom of a large baking dish. Transfer the partially smoked meatballs on top of the pasta in the baking dish. Top meatballs with the rest of the pasta sauce.
Continue smoking meatballs until done. Smoke meatballs in pasta sauce for about 45 minutes at 325 degrees F, until they reach about 160 degrees F inside. During this time finish the dish you’re serving the meatballs with:prepare bread and accompaniments for smoked meatball sandwiches or boil pasta, etc.