Italian Ricotta Smoked Meatballs Recipe
If comfort had a flavor, it would be these meatballs. Tender, cheesy, and packed with flavor, they will instantly become a family favorite. Made with simple ingredients just like Nonna made, but with a smoky twist. Slow-smoked to perfection and finished in a bubbling marinara, making them perfect for Sunday supper!
- Prep Time: 20 minutes
- Cook Time: ~2 hours
- Total Time: 2.5 hours
- Yield: ~12-15 meatballs
- Category: meatballs, appetizers, cheesy appetizers, nonna meatballs, italian meatballs, ricotta meatballs, meatball subs, game day appetizers, best meatballs
- Method: smoker and oven
- Cuisine: meatballs, appetizers, cheesy appetizers, nonna meatballs, italian meatballs, ricotta meatballs, meatball subs, game day appetizers, best meatballs
Ingredients
- 3 slices of bread (wheat/white/Italian)
- 1/3 cup of milk
- 1 pound ground beef, 80/20
- 1/2 cup whole milk ricotta (strained if needed)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/2 Tablespoons Chupacabra Italian Seasoning
- 2 Tablespoons tomato paste
- 16 ounces marinara, warmed
Instructions
- Line a quarter sheet pan with parchment paper; set aside.
- Make the panade by adding the bread and milk to a bowl. “smush” the bread into the milk and set aside for 5 minutes.
- To a large mixing bowl, add the ground beef, ricotta, parmesan cheese, egg, Chupacabra Italian Seasoning, Tomato Paste, and Panade mixture (including any extra milk).
- Using your hands, gently mix to combine the meat. The mixture should be wet and soft but will hold a shape when you form it into meatballs. The mixture will look almost “mushy,” but it’s not. The ricotta in the mix makes it appear “blended,” which is how it should look. It’ll cook up SUPER tender!
- Scoop enough meat mixture to create a 2” round ball (I use a large cookie scoop to measure my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands!
- Place the meatballs on the prepared quarter sheet pan. Cover with plastic wrap and place in the fridge for at least 4 hours, though overnight is best.*
- Fill the hopper with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F. When I’m smoking fatty or stuff with cheese, I put a piece of aluminum foil on the lower rack beneath the food to help with the mess.
- Place a cooling rack on the upper rack and lightly spray it with a neutral oil. Gently transfer the meatballs to the rack, leaving about 1/2″ space between them. Lightly spray the tops of the meatballs with oil. Insert a MEATER probe into one of the meatballs and allow them to smoke until the internal temperature reads 150°F.
- Once at temp, transfer the meatballs to a baking dish filled with warmed marinara. Place the dish into the smoker and close the lid. Increase the temperature to 300°F and smoke until the internal temperature reads 165°F. Remove the pan from the smoker and serve.
Notes
*Note: Because these are such delicate meatballs, it’s best to let them chill and firm up before trying to smoke or bake them. The resting/chilling period is super crucial.