When you think of Swedish meatballs, your brain probably goes straight to IKEA.
But what if I told you that you could elevate this classic dish into a smoky, savory masterpiece right in your backyard?
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That's exactly what we're doing with these smoked Swedish meatballs. Using the magic of woodfire smoke and a few clever flavor upgrades, this dish transforms from store-bought nostalgia to backyard BBQ legend.
Woodfire Smoked Swedish Meatballs
Ingredients
Meatballls
- 1 lb Ground Beef
- 1 lb Ground Pork
- ⅛ Cup Olive Oil
- 1 Egg
- 1 Cup Panko Breadcrumbs
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon Dill
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Wagyu Beef Tallow Spray For Coating the Basket and Meatballs
Gravy:
- 8 tablespoon Butter
- ½ Cup All Purpose Flour
- 5 Cups Beef Stock
- 2 Cup Heavy Cream
- 4 tablespoon Worcestershire Sauce
- 2 teaspoon Dijon Mustard
- 8 oz Sour Cream
- 2 tablespoon Lemon Juice
- Salt To taste
Instructions
- Prep the Woodfire: Fill your Woodfire with pellets and set it to the Smoker setting, 225F(107C) and 2 hours.
- Make the Meatballs: Mix all of the meatball ingredients in a big bowl. It is easiest to do this with gloved hands. Pinch off a global sized amount of meat and gently roll it in your hands until it forms a ball. Place the meatballs in the Woodfire Basket, sprayed with some Wagyu Beef Tallow.
- Smoke the Meatballs: Load the meatballs into the Woodffire when it says "add food". Right before closing the lid spray the meatballs with some Wagyu Beef Tallow. Smoke until they reach 165F(74C).
- Make the Gravy: While your meatballs are smoking get a large pot and put it over medium heat. Add the butter and garlic and cook for 3 minutes. Then add the flour and cook for 2 minutes, while continuously stirring. Then add in the beef stock and other ingredients. Combine well and taste for seasoning. Add salt if desired. Simmer for about 5 minutes so it reduces and can coat the back of a spoon. Set it aside.
- Finnish the Meatballs: When the meatballs have reached that internal temperature (about 70 minutes), take the basket out and set it aside. Use a high heat glove and take the grill insert out being careful so you can pour all the drippings into your gravy. Set the Woodfire to Broil and let it preheat for 5-10 minutes. Broil the meatballs for 7 minutes to give them a little extra color. Take the Meatballs and put them in a pan, cover them with gravy. Set in the smoker set to 250F(121C) for 10-15 minutes. You can skip this step if you are really hungry and just want to eat!
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!The secret to these smoked Swedish meatballs lies in the combination of rich beef and pork, jazzed up with a mix of umami-boosting ingredients like Worcestershire sauce and Dijon mustard. And that gravy? It's not just any gravy—it’s smoked. Yes, you heard that right. We’re smoking gravy now. Welcome to the future.
Now, let’s talk texture. You get a perfect smoky sear on the outside of the meatballs thanks to a quick blast at high heat on the grill, but the insides stay juicy and tender. That hit of smoke flavor penetrates everything—from the meatballs to the buttery-rich gravy—and adds a depth of flavor you just can’t get from the stovetop. These smoked Swedish meatballs are what happens when cozy, saucy comfort food meets the bold bravado of barbecue.
Even better, this whole recipe comes together with minimal fuss. No fancy equipment (other than your trusty Woodfire grill), no obscure ingredients—just honest, craveable food. And because this is Dad Got This, we’re not just cooking—we’re making dinner fun. This recipe is great for impressing guests, spoiling your family, or just treating yourself to something extra delicious.
Why Smoked Swedish Meatballs Are a Game-Changer First off, the smoke. It might sound simple, but adding woodfire smoke to a dish that’s traditionally made on a stovetop completely changes the game. That rich, campfire-kissed flavor enhances the meat, deepens the gravy, and turns this humble dish into something you’d expect at a backyard BBQ competition.
Then there’s the technique. Instead of baking or frying, we’re going straight onto the Woodfire grill. You get heat, smoke, and a little bit of that irresistible caramelized crust all in one go. Plus, since we’re already firing up the grill, why not let it do double duty? Pop the gravy on there, let it soak up some smoke, and you’ve got a dish with layers of flavor that build and build.
Bold Flavors in Every Bite of These Smoked Swedish Meatballs It’s the combination of classic and bold that makes this recipe shine. You still get that creamy, dreamy gravy, but now it’s got depth and character. You still get soft, juicy meatballs, but now they come with a kiss of smoke and a touch of grill-char. Everything is just a little bit more extra—like that cool uncle who shows up to Thanksgiving in a leather jacket and sunglasses.
And here’s the kicker: these meatballs don’t just taste great fresh off the grill. They make amazing leftovers. Toss them on a sub roll for the best meatball sandwich of your life, or serve them over egg noodles, mashed potatoes, or even rice. This dish is versatile, flavorful, and downright fun.
If you’ve been looking for a new twist on a classic or just want to show off what your Woodfire grill can really do, these smoked Swedish meatballs are the way to go. Big flavor, big smoke, and big smiles all around.
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