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Smoky Meatballs with a Honey Balsamic BBQ Sauce

Posted by sbulloch on April 16, 2014

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Oh, we love our Traeger for so many reasons. We especially love how it can be used to transform old stand-by recipes into something new, flavorful, and extraordinary.

Take meatballs, for example. They have been around forever. They almost all taste the same. They are typically thrown in a crockpot or oven and cooked until all of the flavors and juice have departed and all you are left with is a dry, tasteless ball of what was once meat. They somehow show up covered in some sort of bottled bbq sauce at every potluck or family gathering and sit by the other appetizers looking gloppy and neglected.

Sad, sad times.

But no longer! Using our Traeger, we can infuse our meatballs with smoky goodness and cook them to a perfect juicy golden brown. Toss these delicious little morsels in a homemade honey balsamic bbq sauce and you will take people into meatball territory previously unexplored.

Instead of being the lone appetizer left at your summer potluck like it's boring meatball predecessors, these smoky meatballs will disappear faster than the cocktail shrimp and 7 layer bean dip!



Prep Time: 10 minutes
Cook Time: 45 minutes
Recommended Pellets: Hickory, Mesquite, Maple
Makes 24 meatballs


For the meatballs:
 1/3 cup unseasoned bread crumbs
2/3 cup milk
1lb ground beef
1 egg, whisked
1/2 small onion, grated
2 garlic cloves, pressed
1 Tablespoon Worcestershire sauce
1/2 teaspoon Italian seasoning
salt and pepper

For the Honey-Balsamic BBQ Sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup honey
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1/4 teaspoon garlic powder
salt and pepper


Combine ingredients for the BBQ Sauce in a small saucepan over medium-high heat. Bring to a boil, stirring intermittently. Reduce heat to low and simmer for 45 minutes, or until sauce is thick and has lost its vinegary bite.


Start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire.  

In a large bowl combine beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, and Italian seasoning. Gently mix with yout hands and roll into 24 meatballs.

Place either on a wire baking rack directly on the grill or use a Frogmat to prevent the meatballs from falling through the grate or sticking. Smoke for 30 minutes.

Turn the temprature setting to High and bake for 15-17 minutes, or until no longer pink in the center. 

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Gently add meatballs to sauce and stir to coat. Serve immediately.

Smoky Meatballs with a Honey Balsamic BBQ Sauce



Click the link below for a printable version of this recipe: