Smoked Cheese Stuffed Meatballs (Printable Version)
Smoked meatballs filled with molten mozzarella and glazed with BBQ sauce. Savory, smoky, and party-perfect.
# Everything You’ll Need:
→ For the meatballs
01 -
2 pounds ground beef
02 -
1 pound ground pork
03 -
1 cup Italian panko breadcrumbs
04 -
1/2 cup yellow onion, chopped
05 -
1/3 cup whole milk
06 -
1/2 cup grated Parmesan cheese
07 -
1 teaspoon salt
08 -
3 large eggs
09 -
2 teaspoons beef seasoning blend
10 -
1 teaspoon black pepper
11 -
1 teaspoon garlic powder
12 -
9 mozzarella string cheese sticks, cut into 45 pieces
→ For the BBQ glaze
13 -
1 cup BBQ sauce
14 -
1 tablespoon honey
15 -
1 tablespoon brown sugar
# Steps to Cook:
01 -
Preheat your smoker to 250°F.
02 -
In a large mixing bowl, combine ground beef, ground pork, Italian panko breadcrumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix gently until just combined.
03 -
Place the meat mixture in the freezer for 15 minutes to firm up for easier handling.
04 -
Cut each mozzarella string cheese stick into 5 equal pieces to yield 45 portions.
05 -
Using a medium cookie scoop, portion the meat mixture. Form into a ball, press a cavity with your thumb, insert a cheese piece, and seal completely.
06 -
Place stuffed meatballs on an oiled wire rack and smoke at 250°F for 35–40 minutes.
07 -
While smoking, mix BBQ sauce, honey, and brown sugar in a bowl.
08 -
After 35–40 minutes, brush meatballs with the glaze and smoke an additional 10 minutes, or until internal temperature reaches 165°F.
09 -
Remove from smoker and let meatballs rest for 5 minutes before serving.
# Extra Suggestions:
01 -
Chilling the meat mixture improves handling and stuffing process.
02 -
Ensure cheese is completely sealed inside the meat to avoid leakage during smoking.
03 -
You can form the meatballs up to 48 hours in advance and refrigerate until ready to cook.
04 -
Freeze cooked meatballs without glaze for up to 2 months; glaze after reheating.