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Smoked Cheese Stuffed Meatballs Recipe

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4.6 from 95 reviews

Delicious smoked cheese stuffed meatballs made with a blend of ground beef and pork, seasoned perfectly and smoked low and slow for a flavorful and juicy bite. Each meatball is stuffed with mozzarella string cheese and finished with a homemade honey BBQ glaze, making it a perfect appetizer or main dish for any occasion.

Ingredients

Meatballs

  • 2 pounds ground beef
  • 1 pound ground pork
  • 1 cup Italian panko crumbs
  • ½ cup yellow onion, chopped
  • ⅓ cup milk
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3 large eggs
  • 2 teaspoons Beef Seasoning
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 9 sticks mozzarella string cheese

BBQ Sauce

  • 1 cup BBQ sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar

Instructions

  1. Preheat Smoker: Preheat your smoker to 250 degrees Fahrenheit to prepare it for smoking the meatballs evenly at a low temperature.
  2. Mix Meatball Ingredients: In a mixing bowl, combine ground beef, ground pork, Italian panko crumbs, chopped yellow onion, milk, grated Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix gently until just combined, being careful not to over mix to keep the meatballs tender.
  3. Chill Meat Mixture: Place the bowl in the freezer for about 15 minutes to firm up the meatball mixture, which helps in shaping the meatballs more easily.
  4. Prepare Cheese Filling: Cut each mozzarella string cheese stick into five pieces to create smaller segments for stuffing inside the meatballs.
  5. Form Stuffed Meatballs: Using a medium-size cookie scoop, portion the meat mixture, then form into a ball in your hand. Press your thumb into the center to create a cavity, place a piece of mozzarella cheese inside, and wrap the meat around it tightly to prevent cheese from oozing during cooking.
  6. Smoke Meatballs: Place the stuffed meatballs on an oiled wire rack and set them in the preheated smoker. Smoke at 250 degrees Fahrenheit for 35-40 minutes to cook the meatballs through and infuse smoky flavor.
  7. Prepare BBQ Glaze: While the meatballs smoke, mix BBQ sauce, honey, and brown sugar together in a small bowl until well combined for glazing.
  8. Glaze and Finish Cooking: After 35-40 minutes, brush the BBQ sauce mixture over the meatballs and continue cooking in the smoker for an additional 10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  9. Serve: Remove the meatballs from the smoker and serve immediately while warm and gooey inside.

Notes

  • Do not overmix the meat mixture to keep meatballs tender.
  • Chilling the meat mixture helps form uniform meatballs and prevents them from falling apart.
  • Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F.
  • Brush BBQ sauce carefully to avoid washing away smoke flavor.
  • Serve with extra BBQ sauce on the side if desired.
  • Leftover meatballs can be refrigerated for up to 3 days and reheated gently.

Find it online: https://mealoria.com/smoked-cheese-stuffed-meatballs-recipe/