Woodfire Smoked Meatballs Take Spaghetti Night to the Next Level.
You’ve had spaghetti and meatballs. You’ve probably had good ones. But have you ever had woodfire smoked meatballscooked on an outdoor grill that also happens to crisp like a champ? No?
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Well, buckle up, because this isn’t your Nonna’s Sunday supper—it’s Dad Got This-style. We’re talking smoke-kissed, air-crisped meatballs paired with a rich, garlicky red sauce made from scratch, all coming together in a dish that redefines what comfort food can be.?
Woodfire Smoked Spaghetti and Meatballs
Equipment
- Heavy Bottomed Pot or Dutch Oven
- Ninja Woodfire Or other smoker
- Large Bowl
Ingredients
Meatballs
- 1 Lb 80/20 Ground Beef
- 1 Lb Ground Pork
- 1 Large Egg
- 1 Cup Breadcrumbs
- ½ tablespoon Sea Salt
- ½ tablespoon Granulated Onion
- ½ tablespoon Granulated Garlic
- ½ tablespoon Dried Basil
- 6 Cloves Garlic Minced
- ¼ Cup Pecorino Romano Cheese Grated
- ⅛ Cup Olive Oil
Sauce
- 4 Cloves Garlic Minced
- 3-4 tablespoon Olive Oil Enough to coat the bottom of the pan
- ½ tablespoon Granulated Onion
- 2 28oz Cans Crushed San Marzano Style Tomatoes
- 4 tablespoon Tomato Paste
- ½ tablespoon Dried Basil
- ½ TBS Sea Salt
- 3 tablespoon Unsalted Butter
Pasta
- 1 Lb Spaghetti
- 1 tablespoon Sea Salt Estimate
Instructions
Meatballs
- Prep the woodfire by loading it with pellets, don't forget to dot he Dad Shake. Set it to Air Crisp, Woodfire On, 375F(191C) and 30 minutes.
- Mix all of the ingredients in a bowl until well combined. Make into golf ball sized balls by rolling them in your hands. Be careful not to overwork them as you will end up with chewy meatballs. Place the meatballs in the Air Crisp tray from the Woodfire.
- When the Woodfire says "Add Food" add the meatballs and cook for 20 minutes. Raise temp to 400F(204C) for the last ten minutes. At this point the meatballs should be nicely browned and fully cooked.
Sauce
- Add the garlic and oil to a large heavy bottomed pot (or a dutch oven) while cold. Turn the het on to medium and cook for a minute.
- Add the onion powder and cook for a few minutes until the garlic is fragrant and just starts to brown.
- Add in the tomatoes, tomato paste, dried basil and the sea salt. Reduce to a simmer and cook for the time that it takes for your meatballs to cook (about 30 minutes). Be sure to stir every 5- 10 minutes to avoid burning the bottom.
- When the meatballs are done add them to the sauce, add the butter and continue to cook for 1-3 hours depending on how “fall apart” you want your meatballs to be. Adjust salt if needed.
- Cook some spaghetti according to the package directions for Al Dente. When the past is done and drained add two ladles full of sauce to the pasta and mix it in. Serve the pasta with a ladle of sauce, a meatball and top it with some grated cheese.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!What makes this dish stand out isn’t just the nostalgic flavors—it’s the process. These meatballs aren’t baked, fried, or simmered. They’re smoked while being air-crisped to juicy perfection. It’s the kind of flavor combo that makes you raise an eyebrow and nod in silent approval before going back for thirds.
Why Woodfire Smoked Meatballs Just Hit Different
You might be wondering—why go through the trouble of smoking meatballs? Because you get depth. You get flavor that wraps around the meat like a warm hug from your favorite flannel. The 50/50 mix of ground beef and pork gives you richness and tenderness, while the woodfire smoke adds a rustic edge that takes it all up a notch.
Thanks to the Ninja Woodfire Grill, these meatballs aren’t just cooked—they’re transformed. Set to air crisp at 375°F with that glorious woodfire smoke rolling, they cook evenly while picking up all the smoky goodness. And in true Dad fashion, the heat gets cranked to 400°F for the final 15 minutes to lock in that perfect outer texture. These aren’t mushy meatballs. These are "Where have you been all my life?" meatballs.
A Red Sauce Worth the Simmer
Now, the woodfire smoked meatballs are clearly the star, but every leading role needs a strong supporting cast. Enter: the red sauce. Made from a simple base of whole peeled tomatoes, crushed by hand—because we’re rustic like that—this sauce simmers away into a garlicky, slightly spicy, rich companion for the meatballs to soak in.
No fancy tricks here, just straightforward ingredients: garlic, olive oil, some dried herbs, and a bit of red chili flake for kick. The real magic is the simmer time—long enough to marry the flavors, short enough to make it doable on a weeknight. No blending, no straining—just honest-to-goodness sauce that tastes like you actually tried (because you did).
Comfort Food with Backyard BBQ Vibes
The genius of woodfire smoked meatballs is in how they bridge two food worlds: the indoor comfort of spaghetti night and the bold flavors of backyard BBQ. That hint of smoke doesn’t overwhelm—it enhances. And once those meatballs take a quick dip in the sauce? Game over.
Whether you're feeding the family or trying to impress a date with “accidentally” amazing cooking skills, this dish delivers. It’s familiar, yet different. Classic, but surprising. The kind of meal that makes you want to call someone over just so they can say, “Wait…you smoked the meatballs?”
Final Thoughts: Smoke, Sauce, Satisfaction
Let’s be honest—spaghetti and meatballs don’t usually make headlines. But these woodfire smoked meatballs are headline-worthy. They’re proof that with a little creativity (and the right grill), you can take a weeknight dinner staple and turn it into something unforgettable.
And hey, if all else fails, just tell everyone the smoke is your secret ingredient. Because it kind of is.
Ingredient and Equipment Links:
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