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HoneyBalsamic Meatballs

Difficulty 3/5
Prep time 10 mins

Cook time 45 mins
Serves 4-6

Hardwood Maple

BBQ meatballs taste rich & smoky when cooked on the Traeger, give your beef a delicious twist of sweet & savory with this zesty recipe.


Honey Balsamic Meatballs

1/3 cup Bread Crumbs, Unseasoned

2/3 cup Milk

1 lb. Ground Beef

1 Egg, Whisked

1/2 small Onion, Grated

2 cloves Garlic, Pressed

1 Tbsp. Worchestershire Sauce

1/2 tsp. Italian Seasoning

Salt & Pepper, to taste

Honey Balsamic BBQ Sauce

1 cup Balsamic Vinegar

3/4 cup Ketchup

1/3 cup Brown Sugar

1/4 cup Honey

1 Tbsp. Worcestershire Sauce

1 Tbsp. Dijon Mustard

1/4 tsp. Garlic Powder

Salt & Pepper, to taste


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.

When ready to cook, start your Traeger on Smoke with the lid open until a fire is established (4-5 minutes).

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

Place meatballs on a wire baking rack directly on the grill. Smoke for 30 minutes.

Turn the temperature setting to 450 degrees F and cook for 15 to 17 minutes, or until no longer pink in the center.

Gently add meatballs to sauce and stir to coat. Enjoy!

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