Smoked Cheese Stuffed Meatballs

These smoked cheese stuffed meatballs take classic comfort food up a notch with a molten mozzarella surprise inside every bite. The gentle smoking process at a low temperature infuses them with deep, savory flavor while the final sweet and tangy BBQ glaze ties everything together beautifully. I first created this recipe after noticing my kids always picked the cheese off their pizza, and wanted to find a way to hide that gooey, cheesy center inside something more substantial. Now they have become a favorite at every gathering, disappearing fast and always leaving guests asking for the recipe.

I remember the last barbecue when even a neighbor who claims to avoid fancy foods ate six of these and kept asking how I managed to keep the cheese perfectly inside without leaking.

Ingredients

• Ground beef and pork blend: ideal flavor and moist texture
• Mozzarella string cheese: cut into pieces for perfectly sized gooey centers
• Italian panko breadcrumbs: to keep the meatballs tender and help bind
• Yellow onion: adds moisture and subtle sweetness
• Whole milk: softens the mixture for a better mouthfeel
• Parmesan cheese: contributes sharp umami richness
• Salt: balances the flavors throughout
• Eggs: help bind the mixture together without toughness
• Beef seasoning blend: for an extra savory punch
• Black pepper: for mild heat and depth
• Garlic powder: adds an aromatic base note
• BBQ sauce combined with honey and brown sugar: creates a sticky sweet glaze

Step-by-Step Instructions

Preheat the Smoker:

Heat your smoker to 250 degrees Fahrenheit for the ideal low and slow cooking environment that keeps the meat juicy and infuses smoke flavor.

Prepare the Meatball Mixture:

In a large bowl, gently combine ground beef, ground pork, panko crumbs, chopped onion, milk, Parmesan, salt, eggs, beef seasoning, pepper, and garlic powder. Mix with your hands just until everything is evenly combined, taking care not to overwork the meat which can make the meatballs tough.

Chill the Mixture:

Place the bowl in the freezer for about 15 minutes to firm the mixture. This chilling step makes shaping easier and helps the meatballs hold their form better during cooking.

Prep the Cheese:

Cut each mozzarella string cheese stick into five pieces to get 45 total cheese chunks. Having the cheese ready makes assembly smooth and fast.

Form and Stuff Meatballs:

Using a medium cookie scoop, portion the meat mixture. Roll each portion into a ball, then press your thumb into the center to create a cavity. Insert one piece of mozzarella, then carefully wrap the meat around to completely seal the cheese inside. Proper sealing prevents cheese from leaking out during cooking.

Smoke the Meatballs:

Place the stuffed meatballs on an oiled wire rack inside the smoker. Smoke them at 250 degrees Fahrenheit for 35 to 40 minutes, allowing the smoky flavor to permeate the meat slowly.

Prepare the Glaze:

While the meatballs smoke, mix BBQ sauce, honey, and brown sugar in a small bowl until well combined.

Glaze and Finish Smoking:

After the initial smoking, brush the BBQ glaze onto each meatball generously. Return to the smoker for another 10 minutes or until the internal temperature reaches 165 degrees Fahrenheit, ensuring they are fully cooked and the cheese is melted.

Rest Before Serving:

Remove the meatballs from the smoker and let them rest for 5 minutes. This allows the cheese to set slightly so it is molten but not too runny when you bite in.

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My first batch taught me the hard way how important it is to seal every seam tightly. Several meatballs burst open with cheese during cooking before I learned this trick.

Perfect Serving Ideas

Serve these meatballs with toothpicks for easy party finger food. They also shine as a main course accompanied by smoked vegetables like corn on the cob and a side of cornbread. The BBQ glaze pairs beautifully with classic sides like coleslaw or potato salad for a complete barbecue feast.

Making Them Different

Try swapping mozzarella for pepper jack if you want a little heat, or Swiss cheese for a milder, nuttier flavor. You can experiment with different meats too. Using all beef is classic, but Italian sausage adds a wonderful spice kick. For those who like spice, mixing diced jalapeños into the meat before forming can add an exciting bite.

Storage and Make-Ahead Tips

Formed meatballs can be refrigerated for up to two days before smoking, making them perfect for prepping ahead. Fully cooked meatballs freeze well for up to two months if you skip the BBQ glaze before freezing. Reheat gently in the oven and add fresh glaze when serving for best flavor and texture.

Smoked cheese stuffed meatballs have become my signature dish for special occasions. The joy of biting into juicy, smoky meat with a molten cheese center is unmatched and always impresses guests. This recipe is worth the effort for the delicious payoff.

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Recipe FAQs

→ Can I make these meatballs without a smoker?

Yes, you can bake them at 375°F for 20–25 minutes, then glaze and bake an additional 5 minutes. They won’t have a smoky flavor, but they’ll still be delicious.

→ How do I prevent the cheese from leaking out?

Seal the meat completely around the cheese and chill the mixture before forming the meatballs. Avoid overstuffing with cheese.

→ Can I prepare the meatballs ahead of time?

Yes, you can form the meatballs and store them in the fridge for up to 2 days, or freeze them (unglazed) for up to 2 months.

→ What other cheeses can I use?

Try cheddar, pepper jack, provolone, or Swiss—just make sure it melts well and is cut into small pieces for stuffing.

→ What’s the best way to reheat leftovers?

Reheat in a 350°F oven until warmed through. Add fresh BBQ sauce before serving for best results. Microwave works in a pinch but loses crispness.