Smoked Cheese Stuffed Meatballs (Print Format)
Juicy meatballs filled with melty mozzarella, slow smoked and brushed with savory BBQ sauce.
# Ingredients:
→ Meatballs
01 -
2 pounds ground beef
02 -
1 pound ground pork
03 -
1 cup Italian panko crumbs
04 -
½ cup yellow onion, chopped
05 -
⅓ cup milk
06 -
½ cup grated Parmesan cheese
07 -
1 teaspoon salt
08 -
3 large eggs
09 -
2 teaspoons Beef Seasoning
10 -
1 teaspoon pepper
11 -
1 teaspoon garlic powder
12 -
9 sticks mozzarella string cheese, cut into fifths
→ BBQ Sauce
13 -
1 cup BBQ sauce
14 -
1 tablespoon honey
15 -
1 tablespoon brown sugar
# Steps:
01 -
Preheat your smoker to 250°F.
02 -
In a mixing bowl, combine ground beef, ground pork, Italian panko crumbs, yellow onion, milk, Parmesan cheese, salt, eggs, Beef Seasoning, pepper, and garlic powder. Mix gently until combined, being careful not to overmix.
03 -
Place the bowl in the freezer for 15 minutes to help thicken the meat mixture and make it easier to form into meatballs.
04 -
Cut 9 sticks of mozzarella cheese into fifths.
05 -
Using a medium-sized cookie scoop, scoop the chilled meat mixture, form it into a ball, press your thumb into the center, and place a piece of mozzarella in the cavity. Wrap the meat over the cheese to seal.
06 -
Place stuffed meatballs on an oiled wire rack. Smoke at 250°F for 35 to 40 minutes.
07 -
In a small bowl, mix together the BBQ sauce, honey, and brown sugar.
08 -
After 35 to 40 minutes, brush the meatballs with the prepared BBQ sauce and continue smoking for an additional 10 minutes or until the internal temperature reaches 165°F.
09 -
Remove the meatballs from the smoker and serve immediately.
# Tips:
01 -
Cool the meat mixture before forming the meatballs to prevent sticking.
02 -
Ensure the meatballs are fully sealed to prevent cheese from oozing out during cooking.