Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze

How to Make Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze

1. 1

   Step 1: Make the cherry-chipotle glaze

   Combine the cherries, minced chipotle, and brown sugar in a small saucepan with 1/4 cup water. Bring to a simmer over medium heat and cook until cherries break down and the mixture thickens to a saucy glaze, about 10–12 minutes; mash lightly with a fork. Adjust sweetness or heat to taste, then set aside to cool slightly — it will thicken more as it cools.

   For this step

   • 1 cupFrozen tart cherries (or jarred, drained)
   • 1 tbspChipotle peppers in adobo, minced
   • 1/4 cupBrown sugar
   
2. 2

   Step 2: Mix the meatball base

   In a large bowl, combine the ground beef, panko, egg, finely chopped onion, minced garlic, kosher salt, and Worcestershire sauce. Mix gently with your hands or a spatula until just combined — overworking will make meatballs dense. Taste and adjust seasoning by cooking a small pinch if desired.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 3/4 cupPanko breadcrumbs
   • 1 itemLarge egg
   • 1/2 cupYellow onion, finely chopped
   • 2 clovesGarlic cloves, minced
   • 1 1/2 tspKosher salt
   • 1 tbspWorcestershire sauce
   
3. 3

   Step 3: Form and chill the meatballs

   Portion the mixture into roughly 1.5–2 ounce (size of a golf ball) meatballs — you should get about 24–28 meatballs. Place them on a baking sheet and refrigerate for 15–20 minutes to help them hold shape while smoking.
   
4. 4

   Step 4: Preheat smoker and set up

   Preheat your smoker to 225°F (107°C) using your choice of mild fruitwood or hickory for 15–20 minutes. Arrange an indirect heat rack or tray and prepare a drip pan; place meatballs on a wire rack or perforated tray so smoke circulates evenly.
5. 5

   Step 5: Smoke and baste with glaze

   Smoke the meatballs at 225°F (107°C) for about 45 minutes, then begin brushing with the cherry-chipotle glaze every 8–10 minutes for the final 20–30 minutes. Continue until internal temperature reaches 155–160°F (68–71°C) and glaze is tacky and caramelized, total smoke time about 60–75 minutes depending on size.
   
6. 6

   Step 6: Rest and serve

   Remove the meatballs from the smoker and let rest 5 minutes so juices redistribute and glaze sets. Serve warm as an appetizer with toothpicks, over toasted rolls for sliders, or alongside pickled onions and extra glaze for dipping.

1. Combine the cherries, minced chipotle, and brown sugar in a small saucepan with 1/4 cup water. Bring to a simmer over medium heat and cook until cherries break down and the mixture thickens to a saucy glaze, about 10–12 minutes; mash lightly with a fork. Adjust sweetness or heat to taste, then set aside to cool slightly — it will thicken more as it cools.
2. In a large bowl, combine the ground beef, panko, egg, finely chopped onion, minced garlic, kosher salt, and Worcestershire sauce. Mix gently with your hands or a spatula until just combined — overworking will make meatballs dense. Taste and adjust seasoning by cooking a small pinch if desired.
3. Portion the mixture into roughly 1.5–2 ounce (size of a golf ball) meatballs — you should get about 24–28 meatballs. Place them on a baking sheet and refrigerate for 15–20 minutes to help them hold shape while smoking.
4. Preheat your smoker to 225°F (107°C) using your choice of mild fruitwood or hickory for 15–20 minutes. Arrange an indirect heat rack or tray and prepare a drip pan; place meatballs on a wire rack or perforated tray so smoke circulates evenly.
5. Smoke the meatballs at 225°F (107°C) for about 45 minutes, then begin brushing with the cherry-chipotle glaze every 8–10 minutes for the final 20–30 minutes. Continue until internal temperature reaches 155–160°F (68–71°C) and glaze is tacky and caramelized, total smoke time about 60–75 minutes depending on size.
6. Remove the meatballs from the smoker and let rest 5 minutes so juices redistribute and glaze sets. Serve warm as an appetizer with toothpicks, over toasted rolls for sliders, or alongside pickled onions and extra glaze for dipping.