My First Foray into Smoking: Meatballs, Memories, and the Magic of the Ninja Woodfire
I finally did it. I took the plunge into the world of smoking food—and it was every bit as rewarding (and delicious) as I had hoped. For years, I’d admired others who could confidently command a smoker, convinced that it was too intimidating, too fussy, too technical for me. But not anymore.
Enter the Ninja Woodfire Pro Connect Premium XL Outdoor Grill & Smoker—a mouthful of a name, but a total game-changer in my kitchen life. I bought it after reading dozens of glowing reviews while prepping for an upcoming episode of A Seasoned Friendship, the podcast I co-host with the fabulous Lori Bregenzer. That episode will focus on grilling, griddling, and smoking, so I figured there was no better time to finally face my smoker fears.
Let me tell you: I am so glad I did.
This machine is nothing short of amazing—easy to use, incredibly versatile, and perfect for beginners like me. And the food? Pure magic. I decided to keep my first attempt simple, familiar, but with a twist: Smoked BBQ Meatballs. I wanted something my 84-year-old mom and I would both enjoy, but also something new, exciting, and a bit adventurous. And, importantly, I wanted to work with ingredients I already had on hand.
I debated between Italian-style meatballs in a rich ragu or smoky, umami-packed BBQ meatballs. Given our upcoming podcast theme, BBQ won. And wow—what a win.
The Secret’s in the Mix
One of the most valuable lessons I’ve learned over the years is that ground pork does something wonderful to ground beef. It transforms the texture—making it more tender, juicy, and flavorful. I use this combo in everything from meatballs to meatloaf, and it never disappoints.
The rest of the recipe is made up of everyday pantry staples, but combined in just the right way to create something really special. My advice? Try the recipe as written the first time. It’s perfectly balanced—not too salty, deeply savory, and takes on the smoke flavor beautifully.
Even after being tossed in BBQ sauce and returned to the smoker for a final finish, the smoke came through strong, fragrant, and totally satisfying. For the sauce, I used something basic and neutral—Kraft Original BBQ Sauce—to make sure the smoke was the star of the show. And it worked like a charm.
If you’re new to smoking like I was, trust me: this is the recipe to start with. It’s approachable, impressive, and delicious. And if you’re already a smoke pro, I think you’ll still love the deep flavor and simplicity of these meatballs.
Have you tried smoking for the first time recently? I'd love to hear about your experience in the comments!
Bon Appetit!
Show text-only recipe (fallback)
BBQ Smoked Meatballs — Ingredients
- 1 lb ground beef (80/20 or 85/15) + 1 lb ground pork
- 1 cup panko; 2 eggs; 4 Tbsp grated Parmesan
- 2 Tbsp Worcestershire; 1 Tbsp steak seasoning
- 2 tsp sea salt; 1 tsp garlic powder; 1 tsp black pepper
- 16 oz BBQ sauce (neutral style)
Instructions
- Heat smoker to 225°F on smoke setting.
- Mix all but BBQ sauce; form 1½″ meatballs; place on sheet pan.
- Smoke directly on grates 35–45 min to 145°F internal.
- Pan the meatballs; coat with BBQ sauce; return to smoker 15–20 min, to 165°F internal.
- Rest briefly and serve.
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