Looking to feed a crowd for game day or want a crowd-pleasing appetizer? Try these smoked BBQ meatballs and little smokies. They’re bold, smoky, and coated in a sticky, flavorful sauce that’s easy to make and perfect for parties.
These bites are glazed with a classic combination of BBQ sauce, grape jelly, and sweet Thai chili for a sweet, tangy, and slightly spicy finish. They reheat well and are ideal for tailgates, potlucks, or any gathering where easy, tasty food is needed.
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Why I Love This Recipe
- Simple and quick: Only five main ingredients and minimal prep—great when you need to get food on the table fast.
- Feeds a crowd: Generous yields make this perfect for parties, game day, or potlucks.
- Great leftovers: Flavors deepen after a day in the fridge, so leftovers taste fantastic.
Ingredients
You only need five ingredients and a foil pan or baking dish for easy cleanup.
- Frozen meatballs
- Little smokie sausages
- BBQ sauce
- Grape jelly
- Sweet Thai chili sauce
See recipe card below for suggested quantities.
Instructions
- Step 1: Place frozen meatballs and little smokies in the bottom of a foil pan or baking dish.
- Step 2: Pour BBQ sauce, grape jelly, and sweet Thai chili sauce over the meatballs and smokies. No need to mix yet.
- Step 3: Cook until heated through. If smoking, start at 225°F for up to two hours, then raise to 375°F for the final 30 minutes to help caramelize the sauce. If baking, bake at 350°F for 30–40 minutes.
- Step 4: Stir once halfway through cooking to ensure everything is evenly coated. Finish cooking until sauce is thickened and glossy.
Hint: If the meatballs release a lot of liquid and the sauce seems thin, remove about ½ cup of excess liquid before finishing on high heat so the glaze can properly caramelize.
“The sauce makes a great sticky, sweet and tangy combo!”
What a great recipe. We will be making this again for our next tailgate.
Variations
- Spicy: Add red pepper flakes or a dash of hot sauce to the sauce before finishing for extra heat.
- Hearty: Stir in diced onions and bell peppers or add other proteins and serve over rice for a more substantial meal.
- Kid friendly: Omit the sweet Thai chili or use milder sauce to keep flavors familiar for picky eaters.
Equipment
A pellet smoker adds great flavor, but this recipe also works in a conventional oven or slow cooker. Use a foil pan for easy cleanup or any oven-safe baking dish you prefer.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you cooked in a foil pan, covering it tightly with foil works fine for short-term storage.
Top Tip
If bringing these to a gathering, transfer the cooked mixture to a slow cooker set on low to keep them warm and saucy for hours.
Looking for other easy appetizers like this one?
Candied bacon crackers
Smoked bacon-wrapped pickles
Italian hoagie dip
Smoked pig shots
Smoked BBQ Meatballs and Little Smokies
5 from 3 reviews
- Total Time: 0 hours
- Yield: 6-8
Ingredients
- 32 oz bag frozen meatballs
- 24 oz package little smokies sausages
- 1 cup BBQ sauce
- ½ cup grape jelly
- ½ cup sweet Thai chili sauce
Instructions
- Add meatballs and smokies: Place frozen meatballs and little smokies into a foil pan or baking dish.
- Add sauces: Pour BBQ sauce, grape jelly, and sweet Thai chili sauce over the top. No need to mix yet.
- Cook: If smoking, smoke at 225°F for about 2 hours, then increase to 375°F for the final 30 minutes. If baking, bake at 350°F for 30–40 minutes until heated through and bubbly.
- Mix midway: When the mixture starts to warm, stir to coat all pieces evenly in sauce.
- Caramelize: The higher heat at the end helps thicken and caramelize the sauce—watch closely so it doesn’t burn.
- Serve: Let cool slightly before serving. Spoon extra sauce over each portion for maximum flavor.
- Author: Jordan Hanger
- Prep Time: 5 minutes
- Cook Time: 2.5 hours
- Category: Appetizer
- Method: Smoked or baked
- Cuisine: American