How Long to Cook Smoked Meatballs (1.5-inch, 60/40 Beef & Pork Blend) in the smoker
Specification: 2 lb 60/40 ground chuck and ground pork blend, gently mixed with 1/2 cup breadcrumbs, 1 egg, and a bloomed spice mix, formed into 1.5-inch balls (~30 count) and set on a wire rack over a foil-lined half-sheet pan
3-Step Execution Protocol
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare smoked meatballs (1.5-inch, 60/40 beef & pork blend) (2 lb 60/40 ground chuck and ground pork blend, gently mixed with 1/2 cup breadcrumbs, 1 egg, and a bloomed spice mix, formed into 1.5-inch balls (~30 count) and set on a wire rack over a foil-lined half-sheet pan).
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
Surface takes on a dry, dark-brown crust and lifts cleanly off the wire rack; a probe pushed to the centre of a test ball reads 160°F and the puncture hole runs clear juice, not pink. Confirm internal temperature reaches 160°F (71°C) center. Rest for 5 minutes before serving.
Traeger Pro 575 published meatball cooking guide (250°F to 160°F internal); USDA FSIS ground meat safe minimum 160°F.