These smoked bacon wrapped meatballs, also known as Moink Balls, are easy to make. Wrapped in bacon, kissed with maple glaze, and smoked until perfectly juicy and crisp, they're smoky, savory, sticky-sweet - and about to become your new go-to for game day, backyard BBQs, or an easy dinner your family will love.
These make amazing leftovers (if you're lucky enough to have any) and pair perfectly with this fresh and creamy Tomato Burrata Salad.
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If you love meatballs as much as I do, don't miss these other reader favorites: Dump and Bake Meatball Casserole, Sweet and Sour Venison Meatballs, Smoked Venison Meatballs, Teriyaki Pineapple Meatballs, Meatballs without Breadcrumbs or Cheese, Cranberry Glazed Turkey Meatballs, and my Italian Meatball Sub Sandwich.
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Why You'll Love These Smoked Meatballs on a Pellet Grill
- Made from scratch - No fillers or weird ingredients-just real ingredients.
- Bacon-wrapped and glazed: The bacon crisps up perfectly, and the maple glaze adds a sticky-sweet finish to each bite.
- Surprisingly easy: Just mix, scoop, wrap, and smoke. The smoker does most of the work while you pull together the rest of the meal.
- Make-ahead friendly: Prep them early, stash them in the fridge, and pop them on the smoker when you're ready.
Ingredients
Before we get to the step-by-step instructions, a few notes about the ingredients and substitutions:
- Ground beef: I use 1½ pounds of lean ground beef (80/20 works great). It holds together well and stays juicy on the smoker.
- Panko breadcrumbs: Just ½ cup helps bind the meatballs and gives them a tender texture without making them dense.
- Egg: One large egg is all you need to hold everything together.
- Seasoning: All you need is smoked paprika (or regular paprika), garlic powder, onion powder, salt, and black pepper.
- Bacon: You'll need 12 slices, cut in half to wrap each meatball. Thin-cut bacon works best because it crisps up quickly, but regular bacon will work too. (Thick-cut bacon won't work though).
- Maple glaze: Made with ketchup, maple syrup, mustard, and apple cider vinegar.
Check the recipe card below for a complete list of ingredients and measurements.
How to Make Smoked Meatballs Wrapped in Bacon
Quick Overview
- Mix the meatball mixture
- Shape into 24 meatballs
- Wrap in bacon
- Smoke at 300°F until 155°F internal
- Brush with glaze and crank heat to crisp bacon
- Glaze again + serve
Step-by-Step Instructions
- Mix the meatball mixture: In a large bowl, combine ground beef, panko, egg, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until just combined-don't overwork it.
- Shape the meatballs: Use a cookie scoop or your hands to shape the mixture into 1½-inch balls (you should get about 24).
- Wrap in bacon: Cut each strip of bacon in half and wrap one half around each meatball. Use a toothpick if it needs help staying put. Place on a wire rack or oiled grill pan.
- Preheat the smoker: Set your pellet grill to 300°F. I like hickory or cherry pellets for this recipe-they balance the sweet glaze and the savory bacon nicely.
- Smoke the meatballs: Place the meatballs on the grill and smoke until they reach an internal temp of 155°F, about 1 hour and 15 minutes.
- Make the glaze: While the meatballs are smoking, whisk together ketchup, maple syrup, Dijon, and apple cider vinegar in a small saucepan. Simmer for a few minutes, then keep warm.
- Glaze and finish: Once the meatballs reach an internal temp of 155°F, brush with half the glaze. Crank the grill up to 450°F (or move them under the broiler) and cook for another 10 minutes to crisp the bacon. Flip halfway for even crispiness.
- Final glaze: Brush on the remaining glaze just before serving. Done. Enjoy!
Jeri's Pro Tips
- Use a cookie scoop to get even-sized meatballs that cook at the same rate.
- Use thin-cut bacon - It crisps up much better than thick slices.
- Don't skip the glaze - It brings the whole dish together.
- Keep an eye on the temp: The meatballs are done at 160°F, so don't walk too far away.
Substitutions & Variations
- Ground pork or turkey can be used as an alternative.
- Spicy version: Add red pepper flakes to the beef or a dash of hot sauce to the glaze.
- No smoker? Bake them at 375°F and finish under the broiler to crisp the bacon.
What to Serve With Bacon-Wrapped Meatballs
These meatballs are the MVPs of the meal, but here's what I like to serve them with:
- Smoked Mac and Cheese - Creamy, cheesy, and made for each other.
- Smoked Baked Beans - Sweet, smoky, and scoopable.
- Creamy Dill Mashed Potatoes - Because meatballs + mashed potatoes = comfort food.
- Smoked Corn on the Cob or Smoked Asparagus - Add a fresh, simple veggie.
- Toasted Homemade Buns - Make mini BBQ meatball sliders and drizzle with extra glaze.
You can also pop them into slider buns for the ultimate meatball sandwich. Add a spoonful of pickled red onions for a pop of flavor.
How to Store Leftover Bacon-Wrapped Meatballs
Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze (Before Cooking): Roll and wrap the meatballs, then freeze on a sheet pan. Transfer to a freezer bag once solid. Thaw before smoking, or cook from frozen for 15-20 extra minutes.
Freeze (After Cooking): Let them cool, freeze, and reheat in a 325°F oven. Broil to re-crisp the bacon if needed.
Reheat: Use the oven or air fryer, not the microwave, to keep the bacon crispy.
Why Isn't My Bacon Crispy?
Bacon not crisping up like you hoped? Here are a few tips to help get it nice and crispy:
- Crank up the heat at the end. Smoking low and slow builds flavor, but it won't crisp bacon. Once your meatballs reach an internal temperature of 155°F, turn up the heat to 450°F (or place them under the broiler) to crisp the bacon in the final 10 minutes.
- Flip halfway. If you want both sides equally crispy, flip the meatballs during that last high-heat step. Otherwise, let the top crisp up and serve it as is-still delicious.
- Avoid soggy bottoms. Let the meatballs rest on a wire rack after cooking. This prevents steam from making the bacon rubbery while it cools.
Do I need to flip them while smoking?
No need during the low-and-slow part-but flipping during the final crisping step helps the bacon cook evenly.
More Smoker Recipes You'll Love
Want more delicious smoker recipes? Here are a few more pellet grill favorites to keep in your back pocket:
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Printable Recipe
Smoked Bacon Wrapped Meatballs
Ingredients
For the Meatballs:
- 1½ pounds ground beef (80/20)
- ½ cup Panko breadcrumbs
- 1 large egg
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 slices regular or thin-cut bacon (halved)
For the Maple Glaze:
- ½ cup ketchup
- 4 tablespoons maple syrup
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Make the meatball mixture: In a large bowl, combine ground beef, panko, egg, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix just until combined.
- Shape the meatballs: Use a cookie scoop or your hands to form about 24 1½-inch meatballs.
- Wrap in bacon: Wrap each meatball with a half slice of bacon. Secure with a toothpick if needed. Place on a wire rack or grill pan.
- Preheat the smoker: Set your pellet grill to 300°F. Use hickory or cherry wood pellets for the best flavor.
- Smoke the meatballs: Smoke until internal temperature reaches 155°F, about 1 hour 15 minutes.
- Make the glaze: While the meatballs are smoking, whisk together ketchup, maple syrup, mustard, and apple cider vinegar in a small saucepan. Simmer and keep warm.
- Glaze and crisp: Brush the meatballs with half the glaze. Increase the smoker temperature to 450°F (or broil in your oven) and cook for an additional 10 minutes, flipping halfway for even bacon crisping. The meatballs are ready when the bacon is crispy and the internal temperature reaches 160℉.
- Final glaze: Brush with the remaining glaze before serving. Enjoy!
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Notes
For Perfect Results Every Time
- Use thin-cut bacon so it crisps up without overcooking the meatballs.
- Flip meatballs during the final high-heat step for evenly crispy bacon.
- Don't skip the glaze-it adds flavor, shine, and a sticky finish that's hard to beat.
- Use a thermometer to ensure the internal temp hits 160°F.
Make-Ahead
- Wrap and prep the meatballs up to 24 hours in advance. Store in the fridge and smoke when ready.
- To freeze raw: Place on a sheet pan and freeze until solid. Transfer to a freezer-safe bag.
- To freeze cooked: Let cool, then freeze in a single layer before bagging. Reheat at 325°F until warmed through, or broil briefly to crisp the bacon again.
Oven Method
No smoker? You can still make these!- Prep and shape meatballs as instructed.
- Bake at 375°F for 35-40 minutes, or until the internal temperature reaches 155°F.
- Brush with glaze and broil 2-3 minutes to crisp and the internal temp reaches 160°F.
- Final glaze and serve.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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