Smoked Meatballs

Cuisinart original

Smoking on a pellet grill adds richness and unparalleled taste to our spin on classic Italian meatballs. Add to your pasta dish or serve these up as an appetizer with a dip.


Makes 20 meatballs


1 tablespoon           Olive oil

1 small                    Onion, finely chopped

2 cloves                  Garlic, finely chopped

1 cup                      Seasoned breadcrumbs

2 pounds                Ground Beef, Veal, Pork mix

⅓ cup                   Grated parmesan cheese

4 oz                        Burrata cheese (or fresh mozzarella), rough chopped

2                            Eggs

1 tablespoon           Cuisinart Ultimate Pizza Seasoning

1 teaspoon              Hot sauce

½ teaspoon             Kosher salt

¼ teaspoon             Ground black pepper

Nutritional information

No nutrition information available


  1. Cook oil, onion and garlic in a sauté pan over medium heat until softened
  2. Add breadcrumbs to pan and combine
  3. Set aside and let cool
  4. In a large bowl add beef mix, cheeses, eggs, hot sauce, and seasonings
  5. Add cooled breadcrumb mix to bowl and, using hands, mix all together
  6. Make 1-½ inch meatballs compressing between palms of hands. You may want to wear gloves or use olive oil to prevent meatball mix sticking to hands
  7. Place meatballs on sheet pan and cool for 30 minutes
  8. Preheat smoker to 275°F
  9. Place meatballs directly on grate spacing equal distance apart
  10. Cook for 30-45 minutes until internal temperature of 155°F
  11. Serve immediately