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Apricot BBQ Glazed Smoked Meatballs & Little Smokies

If you’re looking for a holiday appetizer that’s easy, smoky, sweet, savory, and utterly addictive, these Smoked Meatballs & Little Smokies deliver. This takes the classic grape-jelly cocktail meatball idea and lifts it with a tangy, smoky apricot BBQ glaze finished with a drizzle of balsamic for bright acidity and balance.

Smoked meatballs and little smokies in a foil pan with glaze

Everything goes into a single foil pan and smokes low and slow until the glaze becomes sticky and the meat soaks up the smoky-sweet flavor. It’s a set-it-and-forget-it appetizer that disappears fast at parties, tailgates, and family gatherings.

Why You’ll Love This Holiday Appetizer

  • Effortless prep. Everything cooks together in one foil pan for minimal cleanup.
  • Big, layered flavor. Apricot jam, BBQ sauce, and balsamic glaze combine sweet, smoky, and tangy notes.
  • Ideal for crowds. Works well for grazing tables, potlucks, and game-day spreads.
  • Great smoker flavor. Low-and-slow smoking adds depth without constant attention.

Ingredients

  • 1 bag (32 oz) frozen meatballs (homestyle or Italian)
  • 1 package little smokies
  • 1 ½ cups BBQ sauce (your favorite)
  • 1 cup apricot jam
  • 2–3 tablespoons balsamic glaze (plus extra for drizzling)
  • Optional: chopped parsley for garnish

Apricot BBQ glazed meatballs

Smoked Meatballs and Little Smokies with Apricot BBQ Glaze


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Print Recipe

Ingredients

Meatballs & Smokies

1 (32 oz) bag frozen meatballs

1 package little smokies

Apricot BBQ Glaze

1 ½ cups BBQ sauce

1 cup apricot jam

2–3 tablespoons balsamic glaze

Optional: chopped parsley for garnish

Instructions

  1. Preheat your smoker to 250°F.
  2. Place the frozen meatballs and little smokies in a foil pan in a single layer or evenly distributed.
  3. In a bowl, combine the BBQ sauce, apricot jam, and 2 tablespoons balsamic glaze; pour the mixture over the meat.
  4. Put the foil pan in the smoker and cook at 250°F for about 2 hours, stirring once halfway through so the glaze penetrates evenly.
  5. Increase the smoker temperature to 350°F and continue cooking 30–40 minutes more, until the sauce is thickened and caramelized around the meatballs and smokies.
  6. Remove from the smoker, drizzle additional balsamic glaze to taste, garnish with chopped parsley if desired, and serve warm.
  • Author: Jordan Hanger