Smoked Italian Meatballs

Meatballs on smoker rack


½ Lb. ground pork

¼ – ½  Cup breadcrumbs

1 Egg

½ Onion, diced

2 Tbsp fresh parsley, chopped

1 Tbsp fresh basil, chopped

1 Tbsp fresh thyme, chopped

½ Tsp cayenne pepper (optional)

Bradley Premium Sage Bisquettes 


  1. Preheat smoker to 225°F with Premium Sage Bisquettes.
  2. Mix all ingredients together until well combined. Add more breadcrumbs if necessary.
  3. Form into balls and place on aluminum baking sheet.
  4. Smoke for approximately 1-2 hours, until an internal temperature of 165°F is reached.
  5. Remove from smoker and serve with your favorite side or as part of a pasta dish.

Recipe by: Lena Clayton