Mix ground beef, breadcrumbs, milk, and eggs in a large bowl until just combined; don't overwork the meat.
Fold in minced onion, garlic, smoked paprika, salt, and pepper. Form into 1.5-inch balls and refrigerate for 15 minutes.
Preheat your smoker to 275°F with hickory or oak wood.
Place meatballs on a foil-lined grate or in a cast-iron skillet. Smoke uncovered for 60 minutes until they reach an internal temperature of 160°F.
Brush meatballs with BBQ sauce and return to the smoker for 20-30 minutes, basting once halfway through.
Pull meatballs when glazed and internal temp hits 165°F. Let rest 5 minutes before serving.
Keep Them From Drying Out
The key to smoky meatballs that stay tender is not overworking the meat mixture and avoiding a long cook at high heat. Using an 80/20 ground beef blend and adding milk to the breadcrumbs ensures moisture retention. Stop at 160°F internal temp; they'll coast to 165°F during rest and glazing.
FAQ
Can you smoke meatballs in a cast-iron skillet?
Yes, and it's actually ideal. A cast-iron skillet helps them cook evenly and retains the smoking flavor. It also makes basting and flipping easier, and the skillet itself acts as a heat diffuser for more gentle, even cooking.