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Whether it’s March Madness, another sports event or just looking for a delicious and easy recipe, these smoked meatball sliders are the answer! Flavorful, juicy, cheesy, they are the perfect small bite size snack.

Step 1: How to make the best meatballs.

This recipe is very simple and requires only a few ingredients. The smokiness from the grill adds another layer of flavor that you cannot get in the oven or stop top.

For the meat, I went with ground beef (80/20 blend). In a large mixing bowl, add in the meat, Dad’s All Purpose rub, 1 raw egg, breadcrumbs, and chopped parsley.

With your hands, mix all the ingredients together.  Make sure to blend in all the loose ingredients massaging them into the meat.

Scoop up enough of the mixture and roll a golf sized ball and slightly flatten then into patties. Repeat this until you use up all the meat.  Place the raw meatballs on a wire rack and let’s get the grill going.

Recipe Tip

  • For additional flavor, add a few drops of your hot sauce of choice.
  • Weight the meatballs to be equal in size for an even cook.

Dad’s Seasonings

Must have grillin seasonings!

Step 2: How to smoke the perfect meatballs.

Heat up the grill to 275 degrees and set it up for indirect heat.  Place the wire rack loaded with the meatballs and let it smoke on the grill until they reach 145 degrees internal temp.

Pull them off the grill once they reach the desired temperature and let them rest before assembling the smoked meatball sliders.

Next, on a metal tray, layer the bottom slider with colby jack cheese, place the smoked meatballs on each slider, and cover each one with a spoonful of marinara sauce. Finally, shred some fresh parmesan over the top and place it back on the grill for 10 minutes allowing the cheese to melt. Place the top slider buns over the the smoked meatballs for 1-2 additional minutes to toast up.

Remove the smoked meatball sliders off the grill and enjoy while still hot with string cheese. Enjoy!

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Frequently Asked Questions:

Can I use different protein?

Yes, you can replace ground beef with ground pork, chicken, turkey or venison. For poultry make sure to keep the meatballs on the grill for longer until the internal temperature reaches 160 degrees.
Also another great option is to use a blend like 1/3 pork, 2/3 beef or visa versa. Adds additional fat to the meatball.

Can I make this in the oven or stove top?

All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.

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Smoked Meatball Sliders

Flavorful, juicy, cheesy, they are the perfect small bite. These smoked meatball sliders are the answer!
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 People

Ingredients 

  • 1 tbsp Dad's All Purpose Rub
  • 1 lb Ground Beef (80/20)
  • 9 Colby Jack Slices
  • 1 Egg
  • 1 cup Marinara Sauce
  • 1/2 cup Chopped Parsley
  • 1/2 cup Breadcrumbs
  • 1 pkg Slider Buns

Instructions 

  • In a large mixing bowl, add in the meat, Dad's All Purpose Rub, 1 raw egg, breadcrumbs, and chopped parsley.
  • With your hands, mix all the ingredients together.  Make sure to blend in all the loose ingredients massaging them into the meat.
  • Scoop up the mixture to make golf ball sized meatballs. Repeat this until you use up all the meat. 
  • Heat up the grill to 275 degrees and set it up for indirect heat.
  • Smoke the meatballs on the grill until they reach 145 degrees internal temp.
  • Remove off the grill to rest.
  • On a metal tray, layer the bottom slider with colby jack cheese, place the smoked meatballs on each slide, cover each one with a spoonful of marinara sauce and shred some fresh parmesan over the top. Place it back on the grill for 10 minutes allowing the cheese to melt.
  • Place the top slider buns over the the smoked meatballs for 1-2 additional minutes to toast up.

Video

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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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