Smoked Beef Meatballs
Ingredients
For the meatballs
2 lbs dry-aged ground beef (80/20 if available)
½ cup breadcrumbs (panko preferred)
¼ cup whole milk
2 eggs
4 cloves garlic, minced
¼ cup Parmesan, finely grated
2 tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp onion powder
¼ cup fresh parsley, chopped
For the glaze
1 cup beef tallow or butter (melted)
2 tbsp soy sauce
1 tbsp Worcestershire
1 tbsp hot sauce (optional)
2 cloves garlic, minced
Method
Make the meatballs. Combine breadcrumbs and milk in a large bowl, let sit 5 minutes until absorbed. Add all remaining meatball ingredients and mix with your hands until just combined — don't overwork it. Roll into 2-inch balls (roughly 2.5 oz each). Refrigerate uncovered for 30 minutes while you set up the Egg (or smoker, or grill that you can transform into a smoker - google how to do it). Chilling helps them hold shape on the grill.
Set up the Egg. Target 275°F indirect heat. Add a chunk or two of oak or cherry wood for smoke — dry-aged beef can handle a bolder smoke profile than regular ground beef, but don't overdo it. Set up with a plate setter (convEGGtor) legs up, drip pan underneath, and place your cooking grate on top.
Smoke. Place meatballs directly on the grate, close the lid, and don't touch them for 45 minutes. Pull at an internal temp of 155°F — they'll carry over to 160°F. The dry-aged beef gives you a noticeably deeper, more complex crust than standard ground beef.
Glaze. In the last 10 minutes of the cook, brush the meatballs with the tallow glaze every 3–4 minutes. Close the lid between each baste. This builds a lacquered, slightly sticky exterior.
Optional finish. If you want more char on the outside, pull the plate setter, open the vents, and let the Egg climb to 400°F+. Roll the meatballs directly over the coals for 60–90 seconds to tighten up the glaze and add some color. Watch them closely.
Serving
Serve as-is with crusty bread, over creamy polenta, or in a cast iron skillet with a simple tomato sauce finished with fresh basil. The dry-aged beef is the whole story here — keep everything else in a supporting role.