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Smoked Fireball Whiskey Meatballs

Let me tell you about the time I stumbled upon the glorious concoction known as Smoked Fireball Whiskey Meatballs. Picture this: a backyard barbecue, friends chatting away, and then, suddenly, these little balls of flavor magic appear, sending everyone into a frenzy of taste bud joy. Yeah, that’s the scene that inspired me to dive into the world of smoked meatballs, jazzed up with a splash of Fireball whiskey. So, grab your apron and let’s dive into the smoky deliciousness of these bad boys!

smoked fireball whiskey meatballs

How to Make Smoked Fireball Whiskey Meatballs

Alright, buckle up because we’re about to embark on a flavor adventure! Here’s the lowdown on whipping up these mouthwatering meatballs:

  1. Mix It Up: Start by combining ground beef, breadcrumbs, minced garlic, chopped onions, an egg, salt, pepper, and a generous glug of Fireball whiskey in a big ol’ bowl. Get your hands in there and mix it all up until it’s nicely blended.
  2. Roll ‘Em: Once your meat mixture is ready to roll (literally), form it into balls about the size of golf balls. Pro tip: wetting your hands with a bit of water helps prevent the meat from sticking as you roll.
  3. Fire Up the Smoker: Preheat your smoker to around 225°F. Now, this is where the magic happens. Choose your wood or pellets wisely – something with a bit of smoky sweetness like apple or cherry wood pairs perfectly with the Fireball whiskey.
  4. Smoke ‘Em: Pop those meatballs onto the smoker rack and let ’em bathe in that delicious wood-fired goodness for about 1.5 to 2 hours. You want them to be cooked through and beautifully infused with that smoky flavor.
  5. Glaze Time: In the last 30 minutes of smoking, whip up a glaze by mixing together some BBQ sauce, a splash more of Fireball whiskey, and a dash of hot sauce for an extra kick. Brush that glaze onto the meatballs every 10 minutes or so, letting it caramelize and create that irresistible sticky-sweet coating.
  6. Serve and Enjoy: Once those meatballs are cooked to perfection and glistening with glaze, it’s time to dig in! Serve ’em up hot off the smoker, garnished with some chopped green onions for a pop of freshness.

What type of wood/pellets to use for this recipe?

Choosing the right wood or pellets for smoking can take your meatballs from good to great. Personally, I’m all about that sweet smokiness, so I like to reach for apple or cherry wood. Their mild flavor complements the Fireball whiskey without overpowering it, creating a symphony of taste in every bite. But hey, feel free to get creative! Hickory or maple could add a bold twist, while pecan brings a nutty richness to the party.

how to smoke fireball whiskey meatballs

Additional Tips

Now, let’s sprinkle in some extra nuggets of wisdom to ensure your smoked Fireball whiskey meatballs are a roaring success:

  • Don’t skimp on the Fireball! This isn’t the time to be shy – go ahead and pour yourself a little extra shot while you’re at it.
  • Keep an eye on the smoker temperature. Low and slow is the name of the game here, so resist the urge to crank up the heat.
  • If you’re feeling adventurous, try mixing up the meat blend. Ground pork or turkey can add some variety and keep things interesting.

What to Serve

So, you’ve got your meatballs sizzling away on the smoker, but what’s on the side? Here are a few tasty ideas to round out your meal:

  • Classic BBQ sides: Think coleslaw, baked beans, and cornbread for a down-home feast.
  • Grilled veggies: Throw some bell peppers, zucchini, and mushrooms on the grill alongside your meatballs for a colorful and flavorful spread.
  • Dippity doo-dah: Whip up a couple of dipping sauces for those meatballs – maybe a tangy honey mustard or a creamy ranch for dunking.

smoked fireball whiskey meatballs recipe

What to Do with Leftovers

Now, let’s talk leftovers. If you happen to have any (which, let’s be real, is a big if), here are a few tasty ways to repurpose those smoked Fireball whiskey meatballs:

  • Meatball subs: Load ’em up on a hoagie roll with some marinara sauce and melted cheese for a hearty sandwich.
  • Meatball pizza: Slice ’em up and scatter them over a pizza crust with your favorite toppings for a flavorful twist on pizza night.
  • Meatball soup: Simmer them in a pot of broth with some veggies and noodles for a comforting soup that’ll warm you right up.

Overall, making smoked Fireball whiskey meatballs is as much about the experience as it is about the end result. It’s about gathering with friends, firing up the smoker, and savoring every delicious bite together. So go ahead, give it a try, and let the good times roll – and the meatballs too! Thanks for tuning in, folks. Until next time, keep smokin’ and sippin’!

Smoked Fireball Whiskey Meatballs

Craving something deliciously different? Try our Smoked Fireball Whiskey Meatballs recipe - a fiery twist on classic meatballs that's sure to please.

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Servings 20 meatballs


  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 2 cloves garlic minced
  • 1/4 cup onion finely chopped
  • 1 egg
  • Salt and pepper to taste
  • 1/4 cup Fireball whiskey
  • 1 cup BBQ sauce
  • 2 tablespoons hot sauce optional
  • Chopped green onions for garnish


Preparing the Meatballs

  1. In a mixing bowl, combine the ground beef, breadcrumbs, minced garlic, chopped onion, egg, salt, pepper, and Fireball whiskey. Get your hands in there and mix it all up until everything is evenly distributed.
  2. Once mixed, shape the meat mixture into golf ball-sized meatballs. Wet your hands slightly with water to prevent sticking.

Firing Up the Smoker

  1. Preheat your smoker to around 225°F. While the smoker is heating up, soak your wood chips or pellets according to the manufacturer's instructions.

Smoking the Meatballs

  1. Once the smoker is ready, place the meatballs on a baking sheet and transfer them to the smoker rack. Close the lid and let those bad boys smoke away for 1.5 to 2 hours, or until they reach an internal temperature of 165°F.
  2. While the meatballs are smoking, mix together the BBQ sauce and hot sauce (if using) in a small bowl to create the glaze.
  3. About 30 minutes before the meatballs are done smoking, start basting them with the glaze every 10 minutes or so, letting it caramelize and create that irresistible sticky coating.

Serving Up the Goodness

  1. Once the meatballs are cooked through and beautifully glazed, remove them from the smoker and transfer them to a serving platter.
  2. Garnish the meatballs with chopped green onions for a pop of freshness and serve them up hot off the smoker.
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