Smoked Bacon Wrapped Meatballs
These meatballs are 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.
Servings: 6 servings
Calories: 384kcal
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!
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
Calories: 384kcal | Carbohydrates: 19g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 569mg | Potassium: 436mg | Fiber: 1g | Sugar: 13g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg
