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tray of meatballs sprinkled with parsley

The trio of meat is blended with milk, whisky and breadcrumbs to keep them tender while they cook. Cheese, parsley and garlic is added for extra flavor.

tray of 3 ground meats with fireball whisky bottle near big green egg

It’s important to cook these over indirect heat, so they don’t cook too fast. If you have a ceramic cooker or pellet grill, you can use your diffuser. If you have a traditional charcoal grill, push the coals to one side and cook over the empty side. If you’re using a gas grill, turn half of the burners on, and cook on the side where the burners are turned off.

raw meatballs with cheese and parsley

These are finished in my homemade Fireball Whisky BBQ Sauce, which is sweet with a kick of cinnamon whisky and mustard.

4.12 from 35 votes

Smoked Fireball Whisky Meatballs

These are memorable meatballs. Smoked Fireball Whisky Meatballs are made with beef, pork and bacon and smothered in Fireball Whisky BBQ Sauce.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 20 meatballs


  • 1/2 cup panko breadcrumbs
  • 1/3 cup milk
  • 2 tbsp Fireball Whiskey or Jack Fire
  • 1/2 cup grated pecorino romano cheese
  • 1/4 cup fresh parsley, chopped
  • 4 cloves garlic
  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 12 ozs applewood smoked bacon, finely chopped
  • 2 tsps kosher salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1/2 cup Fireball Whiskey BBQ Sauce


  • Heat your grill to 300F degrees with an indirect heat zone. For added smoke add whisky barrel wood chips.
  • In a large bowl, soak the breadcrumbs in the milk and whiskey for 5 minutes. Blend in the cheese, parsley, garlic, beef, pork, bacon, salt and pepper. Gently pack into balls the size of golf balls. You should end up with around 20.
  • Place the meatballs on the grill over indirect heat. Smoke for 30 minutes.
  • Brush with Fireball Whisky BBQ sauce. Close lid and smoke for another 15 minutes. Brush one more time with BBQ sauce. Close lid and smoke for another 15 minutes. Serve with extra sauce on grilled Texas toast.


You can follow this recipe with any type of BBQ sauce.
If you want to omit the bacon, use an additional 3/4 pounds of beef instead.
To make these on a gas grill, cook over indirect heat, using a smoke box, maintaining a temperature of around 300F degrees.


Calories: 224kcalCarbohydrates: 5gProtein: 11gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 47mgSodium: 491mgPotassium: 198mgFiber: 0.2gSugar: 3gVitamin A: 134IUVitamin C: 1mgCalcium: 48mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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christie vanover standing against wood wall.

Hey BBQ Family

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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Recipe Rating


    1. Absolutely. I recommend searing them or broiling them first to form a slight crust. Then, toss them in the slow cooker with the sauce and cook on low for 4-6 hours.

    2. Yessssss…..As Christie Mentioned, and I will stress, sear or broil first til crust so flavor won’t bleed out. They are the bomb!!

    1. I don’t see why not. I don’t have that version of air fryer, but I can make them in my Ninja.