Smoked Italian All Beef Meatballs are on the menu! Bite into these incredibly tender, rich, and flavorful meatballs and you will definitely want to know the secret ingredients! Between the ricotta cheese and the smokiness coming from Cowboy Brand Oak and Hickory Hardwood Lump Charcoal, there are star ingredients and techniques. To boost the texture and flavor even more the smoked meatballs are simmered in a homemade or store bought marinara sauce with plenty of mozzarella and Parmesan cheese. Get ready to put this smoked meatball recipe on repeat!
Thank you Cowboy Brand Charcoal for sponsoring Smoked Italian All Beef Meatballs! My tribe can’t get enough of the moist and smoky delish meatballs! #Sponsored
WHAT’S UP WITH THE LOVE OF MEATBALLS?
True confession, I’ve not been a meatball lover until now! I think I had too many dry uneventful grocery store meatballs. Ugh. Once I enjoyed the wonderful flavor of a smoky tender meatball my opinion changed.
By adding a few secret ingredients, learning new simple techniques, and experiencing the flavor boost that comes from Cowboy Brand Oak and Hickory Hardwood Lump Charcoal, I now have added smoked meatballs to my weekly menu rotation.
WHY WE LOVE SMOKED ITALIAN ALL BEEF MEATBALLS
Meatballs are versatile and can be served in a variety of ways, such as with spaghetti, pasta salad, pizza, sandwiches, stuffed rolls, or as an appetizer. Actually, I love leftover meatballs and eggs for breakfast!
Meatballs are affordable! Hence when ground beef or pork is in the clearance bin I pick up a few packages and put them in the freezer. Just yesterday I bought a 2 pound package of beef and pork mixture for $3.29!!! Of course meatballs are on the menu….again!
Meatballs are a blank slate! After all Even so that blank slate can become a masterpiece of flavor by adding spices, herbs, sauces, International flavors, cheeses and even different Cowboy Brand Smoking Wood Chips and Chunks! Try cherry smoking chips or chunks! Apple and Mesquite are delicious as well! Experiment and have fun!
My Smoked Italian All Beef Meatballs are delicious because they are packed with flavor, thanks to the combination of ground beef, Panko breadcrumbs, cheese, spices, and smoke.
Lastly, I think people love meatballs because they are simple, and can be made in a short time, making them a great weeknight meal.
If you aren’t a beef eater then try my Smoked Chicken Meatballs!
INGREDIENTS IN SMOKED ITALIAN ALL BEEF MEATBALLS
Secret Ingredients
Ricotta Cheese: Ricotta is a soft, mild cheese that is often used in Italian cooking. It adds moisture and creaminess to meatballs, making them more tender and flavorful. It also helps to bind the meatballs together, preventing them from falling apart.
Other Cheeses: I incorporate into the meat mixture both Parmesan cheese, for the flavor, and Mozzarella cheese, for the flavor. And let it be known that I use the shredded Parmesan cheese you find in a green cylinder box! I like the flavor for the meat mixture. And if I am feeling fancy I will grate fresh Parmesan cheese on top!
Egg Yolk: Egg yolks are a good source of protein and fat, which help to bind the meatballs together. They also add moisture and richness to the meatballs, making them more flavorful.
Panko Breadcrumbs: Panko helps to bind the meatballs together. They also absorb moisture, preventing the meatballs from becoming dry. I like Panko crumbs’ performance better because the crumb is larger and is airier than breadcrumbs.
The Meat: Traditionally, meatballs are made with a mixture of ground pork and beef. However, I’ve found that using all-beef makes for a delicious, flavorful and tender meatball. The pork can sometimes make the meatballs too greasy, and I don’t like the way it changes the texture. Plus, I don’t have to be concerned with the pork being undercooked while the beef overcooks. In conclusion, the key is to use high-quality ground beef, such as 80/20 or 70/30. Subsequently I’m sticking with all beef.
Secret Seasoning
Jack Daniel’s Beef Rub: The ingredients in JD Beef Rub are salt, spices, paprika, brown sugar, chili peppers, garlic, onion, and silicon dioxide to help the spice mix freely flow. If I was mixing my own meatball spice blend the ingredients would be identical to what I just wrote, except for silicon dioxide. So I find it super easy to reach for a jar of Jack Daniel’s Beef Rub when making All Beef Meatballs!
Jack Daniel’s Steak Seasoning: If you have followed me for long you know I love JD Steak Seasoning on almost anything I grill. From green beans to chicken, pork, and steak, the seasoning blend is versatile. The ingredients are sea salt, dehydrated garlic, onion, bell pepper, and spice. Once again, the steak seasoning blend is every ingredient I want in a meatball.
Lastly, I mix all the seasoning and parsley into the ricotta, milk, and egg mixture. Why? The seasoning infuses the ricotta mixture making for an even dispersion of flavor. By seasoning the dairy products the ground beef does not have to be kneaded as much to incorporate seasoning. The trick to light meatballs is not to over mix it.
Secret Smoke!
- Have you ever thought of smoke as an ingredient? Well it certainly adds flavor just like wet and dry ingredients do! I can’t express strongly enough how much more flavorful your meatballs will be when you smoke them. In smoking the Smoked Italian All Beef Meatballs, I chose Cowboy Oak & Hickory Hardwood Lump Charcoal. Specifically the distinct flavor of Oak & Hickory infuses the meatballs in a delicious way, ya gotta try it!
- Cowboy Brand has lots of wood products that will bring that smoky delish flavor I love. For example, below are a few COWBOY BRAND CHARCOAL products I recommend for this meatball recipe.
COWBOY BRAND CHARCOAL CHOICES
Cowboy Hardwood Lump Charcoal: Real Hardwood great for all proteins, vegetables and meatballs! With this Lump Charcoal you can add a scented smoking wood chips or chunks if you wish.
Cowboy Garlic & Onion Hardwood Briquets: Real Garlic & Onion! Great for beef, lamb, pork and vegetables and meatballs! Just think, all beef meatballs scented with garlic and onions! Yum! In fact Cowboy Garlic & Onion Hardwood Briquets has a distinct flavor you won’t want to use another smoking wood with it. Consequently the garlic and onion infusion will be plenty.
Cowboy Brand Smoking Wood Chunks: If you love to play around with different smoking wood chunks any of the Cowboy Brand Smoking Chunks burning with Cowboy Brand All Natural Lump Charcoal will be delicious with meatballs. Indeed smoking chunks are a great way to add an authentic wood smoke flavor to your foods. Specifically use the wood chunks when the majority of your fuel source is unscented Cowboy Brand lump charcoal or briquets.
My Favorite Smoking Wood Chunks for Meatballs: Hickory, Cherry, Mesquite, Pecan, and Apple Smoking Wood Chunks. Just toss 2-3 wood chunks into your fuel source and let the smoke drift!
WHAT CHARCOAL IS BEST FOR SMOKED ITALIAN ALL BEEF MEATBALLS
Cowboy® Oak & Hickory Hardwood Lump Charcoal is made from one ingredient – wood. Moreover It is made in the USA, and only the highest quality oak and hickory hardwoods are selected. Since there are no chemicals or fillers, just authentic, real wood for the best barbecue flavor. Therefore you will see the label of “All Natural” on many Cowboy Brand Products!
What I love is the Oak & Hickory scent the lump charcoal infuses in the dishes I have smoked with it. And I am grateful this fuel source has no additives so that my dishes can have a neutral great wood flavor. I call it smoky delish!
I found that the Cowboy Oak & Hickory Hardwood Lump Charcoal lights easily, and it is quicker to cook on than some of the charcoal and briquets I have used.
The hardwood charcoal burns hot and clean for quick searing, but holds the heat for a long time. And interestingly enough, the lump charcoal produces less ash which allows me less time cleaning ashes out of my ceramic grill.
STEPS FOR SMOKING SMOKED ITALIAN ALL BEEF MEATBALLS
- In a large bowl or rimmed baking dish whisk together ricotta, milk, egg yolk, Italian seasoning, beef rub, steak seasoning, and beef seasoning.
- Add the Panko breadcrumbs and the Parmesan cheese, and mix well.
- Add the ground beef to the moistened Panko crumbs, and mix it just until combined.
- Form 14 meatballs by measuring the meat with a 1/3 cup measurer. The meatballs will be about -2 inches in diameter. If needed, you can make smaller meatballs to have a greater quantity.
- Refrigerate the meatballs until ready to smoke on the grill.
- Fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal, and light. Heat your smoker for 300°F direct heat. Once gray and red embers appear it is time to smoke the meatballs.You won’t need to add smoking wood chunks because the Cowboy Brand Lump Charcoal has an alluring oak and hickory scent. You will smell it once the smoke begins to drift.
- Place meatballs on a rack with a drip pan underneath. Alternative: use a double layer of foil under the rack, wrap the edges of the foil up and around the edge of the rack. Pinch to secure the foil on the edges of the rack.
- Smoke the meatballs for 25-30 minutes or until 155°F then transfer to a skillet of marinara sauce. Sprinkle it with mozzarella cheese and parsley. Place back on the smoker and warm for 10 minutes. Target meatball internal temperature is 165°F.
DO YOU LOVE PORK AND BEEF MEATBALLS
For those who really are convinced a mixture of ground pork and beef is the best, here is the debate between the concept of pork and beef being a must in making a meatball! In this case, Grilling Grandma debates and exclaims, “Not True!”
In the first place, pork is fattier than beef, which helps to keep the meatballs moist and juicy. Ground beef is a lean meat, so it can dry out easily when cooked. Hence mixing in pork fat helps to keep the meatballs moist and flavorful. Grilling Grandma says, “Simply use 80% 20% ground beef, then there is plenty of fat!”
In addition, pork has a slightly sweet flavor that compliments the earthy ground beef. Therefore the meatballs have a more complex flavor that is both savory and sweet. Grilling Grandma says, “True but when milk and ricotta is used in a 100% ground beef mixture there is a touch of sweetness. Plus, I use Jack Daniel’s Beef Rub which has a hint of brown sugar to really boost the balance of flavor.”
Lastly, pork and beef have different textures that help to create a more tender meatball. The pork fat helps to keep the meatballs moist and juicy, while the beef gives them a slightly chewy texture. This combination of textures makes for a more satisfying meatball. Grilling Grandma says, “Whatever! You do you and I’ll do me! I love the tenderness that my Smoked Italian All Beef Meatballs have.”
SMOKED ITALIAN ALL BEEF MEATBALLS TIPS
Keeping Meatballs Moist
1. If you’re looking for a moist, flavorful, and tender meatball, I recommend adding ricotta, egg yolks, and breadcrumbs to your recipe.
Seasoning Meatballs Tip
2. For the most part, the amount of salt or seasoning you add to 1 pound of ground beef for meatballs depends on your personal preferences. However, a good rule of thumb is to add 1 teaspoon of salt per pound of ground beef. In addition, If you like black pepper add 1/2 teaspoon per pound of ground beef or to taste. Of course 1/2 teaspoon of garlic powder, onion powder, or Italian seasoning is delicious is delicious as well.
3. Meanwhile after seasoning and mixing the meat mixture, make a trial bite. Form a 1-inch or so ball, place on a small plate, and cook in the microwave for 20-30 seconds. Let the mini meatball cool a few seconds before sampling and adjusting seasoning.
Mixing and Forming Meatballs Tip
4. Don’t over mix the meat mixture. To avoid over-mixing, mix wet ingredients with all seasonings then stir in the Panko and cheese. Finally, add the meat and lightly fold.
5. Form 14 meatballs by measuring the ground meat with a 1/3 cup measurer. The meatballs will be about -2 inches in diameter. If needed, you can make smaller meatballs to have a greater quantity.
IN CONCLUSION
Learning to make a flavorful smoked all beef meatball is not only rewarding but your family and friends will have raving reviews! In short stick to my secret ingredients (ricotta, egg yolk, Panko, and smoke) and pay attention to a few important techniques.
Once you master the recipe for Smoked Italian All Beef Meatballs expand your meatball menu! Add smoked meatballs to pizza, omelets, pasta, and sub sandwiches. In addition have fun and make it a family affair by rolling the meatballs together! Please be sure to tag #GrillingGrandmaMeatballs when you make Smoked Italian All Beef Meatballs, I’d love to see them! Enjoy!
Smoked Italian All Beef Meatballs
Smoked Italian All Beef Meatballs are on the menu! Bite into an incredibly tender and rich beef meatball that is oak and hickory smoked, and experience the boosted flavor!
Ingredients
- 1/2 cup ricotta cheese
- 1/4 cup whole milk
- 2 egg yolks
- 2 teaspoons Jack Daniel’s Beef Rub
- 2 teaspoons Jack Daniel’s Steak Seasoning
- 1 teaspoon Italian herb blend
- 4 tablespoons parsley, divided
- 1 tablespoon chopped garlic
- 3/4 cup Panko breadcrumbs
- 2 cups grated mozzarella, divided
- 1/4 cup shredded Parmesan
- 2 pounds ground beef, 80% 20%
- 1 (24 oz) Italian Herb Pasta Sauce or 3 cups homemade
- 1/2 cup freshly grated Parmesan cheese
Instructions
MIX MEATBALL MIXTURE
- In a large bowl or rimmed baking pan whisk together ricotta, milk, egg yolk, beef rub, steak seasoning, Italian seasoning, 2 tablespoons parsley, and garlic.
- Stir in the Panko breadcrumbs, 1 cup mozzarella cheese and shredded Parmesan cheese, and mix well.
- Add the ground beef to the moistened panko crumbs, and mix it just until combined.
- Form 14 meatballs by measuring the meat with a 1/3 cup measurer. The meatballs will be about 2-inches in diameter. If needed, you can make smaller meatballs to have a greater quantity.
- Refrigerate the meatballs until ready to smoke on the grill.
PREPARE GRILL
- Fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal, and light. Heat your smoker for 300°F direct heat.
- Once gray and red embers appear it is time to smoke the meatballs.
- Place meatballs on a rack with a drip pan underneath. Alternative: use a double layer of foil under the rack, wrap the edges of the foil up and around the edge of the rack. Pinch to secure the foil on the edges of the rack.
SMOKE MEATBALLS AND SERVE
- Smoke the meatballs for 25-30 minutes or until 155°F then transfer to a skillet of marinara sauce.
- Sprinkle meatballs and sauce with mozzarella cheese and remaining parsley.
- Place skillet back on the smoker and warm for 10 minutes. Target meatball internal temperature is 165°F.
- Garnish with freshly grated Parmesan Cheese, and serve.
OPTIONAL SMOKED TOMATO MARINARA SAUCE
- In a 10-inch cast iron skillet, smoke 3 cups cherry tomatoes, 4 chopped garlic cloves, 1 cup sliced onion, 1/2 teaspoon salt, and 1/2 cup chopped mushrooms. Smoke the tomato mixture for 30 minutes right alongside the meatballs.
- Blend cooked tomato mixture with 1 tablespoon parsley; and pour into a skillet.
- Stir in 1/4 cup red wine and1 tablespoon shredded Parmesan, and place back onto the grill. Simmer for 10 minutes to thicken. Adjust seasoning, and add meatballs.
Notes
- If you're looking for a moist, flavorful, and tender meatball, I recommend adding ricotta, egg yolks, and breadcrumbs to your recipe.
- The amount of salt or seasoning you add to 1 pound of ground beef for meatballs depends on your personal preferences. However, a good rule of thumb is to add 1 teaspoon of salt per pound of ground beef. If you like black pepper add 1/2 teaspoon per pound of ground beef. Of course 1/2 teaspoon of garlic powder, onion powder, or Italian seasoning is delicious.
- After seasoning and mixing the meat mixture, make a trial bite. Form a 1-inch or so ball, place on a small plate, and cook in the microwave for 20-30 seconds. Let the mini meatball cool a few seconds before sampling and adjusting seasoning
- Use a 1/3 -cup measuring cup and scoop 14 portions of seasoned ground beef to assure evenly sized meatballs.
Hi we tried your meatballs… they were AWESOME! Do you happen to know the nutritional value? Carbs??
I don’t know their nutritional value? There are websites where you drop in the ingredients and they will state it. The carbs shouldn’t be too high though ~ mainly protein.