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Creole Italiano Spaghetti and Smoked Meatballs

Prep Time: 15 Min | Cook Time: 1.2 Hrs


  • 1
    Ground Beef - 1 Pound
  • 2
    Ground Sausage - 1 Pound
  • 3
    Grated Cheese - 1/4 Cup
  • 4
    Italian Bread Crumbs - 1/2 Cup
  • 5
    Egg - 1
  • 6
    Milk - 1/3 Cup
  • 7
    Onion Diced - 1/2 an Onion
  • 8
    Chopped Garlic - 3 Cloves
  • 9
    Chopped Parsley - 2 Ounces
  • 10
    Basil - to taste
  • 11
    Salt and Pepper - to taste
  • 12
    Italian Seasoning - to taste
  • 13
    Olive Oil
  • 14
    Spaghetti Noodles
  • 15
    Favorite Spaghetti Sauce

Spaghetti and meatballs are a classic for a reason; everybody loves them! Ambassador James Llorens of Certified Creole BBQ used his whole Hybrid Grill to make this Spaghetti and Smoked Meatballs Recipe all the way down to cooking the spaghetti and smoking the meatballs.


Prepping Directions: 

1. Gather, combine & mix the listed ingredients in a large bowl for mixing: 

Ground beef, ground sausage, grated cheese, Italian bread crumbs, egg, milk, onion, garlic, parsley, salt, black pepper, Italian seasoning, baking rack, rubber gloves.

Tip: Don’t over mix the ingredients. Stop mixing once all the the ingredients are combined. 

2. Shape meatballs into a ball to desired size. Most of the ones I made were Medium-Large in size.

3. Place meatballs on a baking rack. Using the baking rack allows easy for easy handling during the cooking process.

Cooking Directions:

1. Preheat your Char-Griller grill/smoker to 350°: ignite your charcoal using the Char-Griller Grills Chimney. 

I used Fogo Charcoal Eucalyptus blend with two mesquite wood chunks atop the grill grate. Placing the wood chunks atop grill grate provides a slow lingering smoke to prevent the meatballs from being over smoked. 

Maintain your fire temperature at 350°- 400°.

Offset your fire/charcoal: place your fire/charcoal opposite side of where your food will be placed. I placed my charcoal on the right side of the grill and the meatballs on the left. 

2. Simply place the baking rack with the meatballs on the opposite side of the fire.

Tip: Every so often easily move the baking rack in a circular motion for even cooking. Use your Char-grill Grills heat resistant gloves for easy handling.

3. Cook the meatballs until they reach internal temperature 165°. 

Tip: use the Char-Griller folding probe to take the guesswork out your cook. 

4. Warm up your favorite spaghetti sauce in your large cast iron skillet on the gas side of the grill at 260°—300°. Add basil and olive oil ingredients to your favorite sauce to kick up the flavor. 

5. Add meatballs to the sauce on the gas side of the grill and cook for 30 minutes at 260°-300°. Stir occasionally and then remove from the grill. 

6. Using the side burner add water to your large pot. 

7. Bring water to a boil with a pinch of salt then add the spaghetti noodles. 

8. Strain noodles when done. 

9. Plate and enjoy your wonderful meal. 



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