Smoked Cheese Stuffed Meatballs

Smoked Cheese Stuffed Meatballs are that ultimate appetizer or main dish I pull out when I want to wow everyone at the table They are packed with smoky flavor and there is nothing better than seeing the melty cheese ooze out of the center with every bite The barbecue glaze on the outside seals the deal for sticky savory perfection

I made these for a big family BBQ and they disappeared before I even sat down Everyone kept coming back for more especially the kids who loved finding the stringy cheese in the middle

Ingredients

• Ground beef: gives the meatballs hearty flavor and moisture Look for an 80/20 blend for best tenderness
• Ground pork: adds a subtle richness and extra juiciness Ask your butcher for fresh ground pork for best results
• Italian panko crumbs: help bind the meatballs and bring gentle seasoning Choose ones with visible Italian herbs for more flavor
• Yellow onion: infuses sweetness Dice them fine for even distribution
• Milk: softens the mixture so your meatballs stay tender Whole milk is best but any milk works in a pinch
• Grated Parmesan cheese: brings depth and salty bite Always choose real Parm for a richer taste
• Salt: enhances all the flavors Kosher salt gives you good control over seasoning
• Large eggs: keep everything held together Fresh eggs bind better
• Beef seasoning: brings that classic smokehouse taste You can mix your own with paprika garlic onion powder and brown sugar
• Pepper: adds gentle heat and rounds off the flavors Use cracked black for a little extra kick
• Garlic powder: boosts the savoriness of the filling
• Mozzarella string cheese: is the secret weapon in the center Buy high quality full fat sticks for maximum melt
• BBQ sauce: brings tangy sticky sweetness Choose your favorite smoky brand for best results
• Honey: makes the glaze glossy and adds mellow sweetness
• Brown sugar: deepens the sauce and helps caramelize on the meatballs

Step-by-Step Instructions

Mix the Meatball Base:

Combine ground beef pork panko crumbs onion milk Parmesan cheese salt eggs beef seasoning pepper and garlic powder in a large bowl Gently mix to combine but do not overwork or the meatballs will become tough

Chill the Mixture:

Place the bowl with meatball mixture in your freezer for about fifteen minutes Chilling firms up the mix so shaping is much easier

Prep the Cheese:

Take your mozzarella string cheese sticks and cut each into five even pieces This gives you perfect bite sized cheesy centers

Shape and Stuff:

Use a medium cookie scoop to portion your meatball mixture Nestle a cube of cheese in the center Then wrap the meat tightly around to fully encase the cheese This keeps every bit of mozzarella inside

Arrange for Smoking:

Line up the stuffed meatballs on a lightly oiled wire rack This helps air circulate for even smoke Place them on your preheated smoker at two hundred fifty degrees Fahrenheit

Smoke the Meatballs:

Smoke the meatballs for thirty five to forty minutes This lets the meat cook through gently while soaking up rich smoky flavors

Make and Apply the Glaze:

Whisk together BBQ sauce honey and brown sugar in a bowl Brush this all over the partially cooked meatballs after thirty five to forty minutes

Finish and Serve:

Continue smoking the glazed meatballs ten minutes more or until the internal temperature is one hundred sixty five degrees Fahrenheit Cheese inside should be melty and sauce tacky Remove from the smoker and serve hot

Save

Smoked stuffed meatballs are my go to for holiday parties and family get togethers The mozzarella in the little center pocket reminds me of making surprise filled treats with my kids They always insisted on sneaking extra cheese into a few just for themselves

Storage Tips

Store cooled meatballs in an airtight container in the fridge for up to three days For longer storage freeze the cooked meatballs on a baking sheet then transfer to a freezer safe bag They keep well for up to two months If you want to prep ahead assemble the uncooked stuffed meatballs and chill for up to forty eight hours before smoking

Ingredient Substitutions

Ground turkey or chicken works if you want a lighter option Swap in gluten free panko if needed For the cheesy center try smoked gouda or pepper jack for extra flavor depth Out of BBQ sauce Mix ketchup with a splash of apple cider vinegar and a pinch of cayenne

Serving Suggestions

These make an impressive appetizer served with toothpicks and extra BBQ sauce for dipping They are also great piled over creamy mashed potatoes or tucked into toasted sub rolls with pickles and slaw You can even chop leftovers onto a pizza for a fun spin

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Cultural and Historical Context

Stuffed meatballs have roots in Italian cooking but the idea of putting a cheesy surprise inside is found around the world The American smoked version with BBQ glaze borrows southern barbecue traditions giving it that irresistible outdoor flavor and making it a staple at summer cookouts in my family

Recipe FAQs

→ How do you keep mozzarella from leaking out of meatballs during cooking?

Make sure to completely seal the meat around the mozzarella. Take extra care to press the mixture together so there are no cracks, keeping the cheese contained as it melts.

→ What type of wood chips work best for smoking meatballs?

For a mildly smoky flavor, fruit woods like apple or cherry are great choices. For deeper smoky notes, hickory or oak will complement the beef and pork blend.

→ Can these meatballs be prepared ahead of time?

Absolutely. Shape and stuff the meatballs in advance and keep them covered in the fridge for up to 48 hours until ready to smoke.

→ What's the best way to reheat these meatballs and keep them moist?

Reheat the meatballs in the oven at 325°F, covered loosely with foil, until warmed through. Add a bit more BBQ sauce if desired to maintain moisture and flavor.

→ Is it possible to freeze them after cooking?

Yes, freeze fully cooked (preferably unglazed) meatballs in an airtight container. Reheat in the oven, then finish with a fresh brush of BBQ sauce before serving.