Smoked Cheese Stuffed Meatballs

Smoked cheese stuffed meatballs are pure comfort food with a crave-worthy BBQ glaze and gooey mozzarella center. These are an absolute hit at cookouts or as a hearty dinner and bring smoky richness and a playful cheesy twist to a classic favorite.

My family is obsessed with the gooey cheese inside and the sweet tangy glaze. I made these for a family game night and now my friends ask for them at every get-together.

Ingredients

• Ground beef: good marbling adds rich flavor look for fresh bright color and no gray spots
• Ground pork: brings juiciness and tender texture use freshly ground for best results
• Italian panko crumbs: give a crispy light texture and seasoned flavor check for freshness and a crunchy feel
• Yellow onion: for subtle sweetness and moisture choose firm and heavy onions with dry skins
• Milk: keeps the meat moist whole milk gives a richer bite
• Grated Parmesan cheese: boosts umami and savory notes buy blocks and grate fresh for bold flavor
• Salt: enhances all flavors pure sea salt balances seasonings best
• Large eggs: bind the mix for perfect shaping fresh eggs will keep meatballs soft
• Beef seasoning: adds smoky earthy notes use your favorite blend or make your own with paprika garlic and pepper
• Black pepper: brightens and livens up the flavor freshly cracked is always preferred
• Garlic powder: for savory depth look for a fragrant powder with no clumping
• Mozzarella string cheese: creates cheesy gooey centers use good quality sticks for the best melt
• BBQ sauce: sweetens and glazes find a brand you love or make homemade for personal flair
• Honey: helps the glaze stick and delivers natural sweetness choose real honey for depth
• Brown sugar: intensifies the sticky sweetness dark brown gives a deeper flavor

Step-by-Step Instructions

Mix the Meatball Base:

Gently combine ground beef ground pork panko crumbs onion milk Parmesan salt eggs beef seasoning pepper and garlic powder. Take care not to overwork the mixture as this keeps the meatballs tender and juicy.

Chill the Mixture:

Place the mixing bowl in the freezer for about fifteen minutes. This allows the meat to firm up and makes shaping the meatballs much easier and less sticky.

Prep the Cheese Centers:

Cut each mozzarella string cheese stick into five pieces. A sharp knife helps create even cheese bites for each meatball.

Shape and Stuff:

Use a medium cookie scoop or your hands to portion the chilled meat mixture. Press your thumb into each meatball to make a pocket and insert a piece of mozzarella cheese. Gently close the meatball making sure all the cheese is well-sealed inside so it does not ooze out while smoking.

Arrange Meatballs for Smoking:

Set all the stuffed meatballs on an oiled wire rack. This prevents sticking and helps smoke circulate around each one evenly for that deep smoky flavor.

Smoke the Meatballs:

Place the rack with meatballs into a preheated smoker set to two hundred fifty degrees Fahrenheit. Smoke the meatballs for thirty five to forty minutes. The slow smoke infuses a classic barbecue taste.

Mix the BBQ Glaze:

In a small bowl whisk together BBQ sauce with honey and brown sugar. Stir until completely combined for a glossy sweet and tangy finish.

Glaze and Finish Cooking:

Brush the BBQ glaze generously over the meatballs after the initial smoking time. Continue to smoke for another ten minutes or until the internal temperature reaches one hundred sixty five degrees Fahrenheit for safety.

Serve Hot:

Remove the finished meatballs from the smoker. Serve immediately for the very best melty cheese pull and caramelized glaze.

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The mozzarella cheese in the center is my favorite part because it surprises everyone with that first bite. My kids still talk about the first time one of the cheese centers stretched from the meatball all the way to their mouth.

Storage Tips

For quick leftovers store smoked meatballs in an airtight container in the fridge for up to three days. If making ahead just shape the meatballs and keep chilled up to forty eight hours before smoking. Cooked meatballs freeze very well when placed on a baking sheet then moved to sealed freezer bags keep them up to two months. Always reheat fully in the oven until hot and brush on more BBQ sauce to bring back that sticky richness.

Ingredient Substitutions

You can use all beef or all pork if you prefer but a mix brings the juiciest bite. Swap panko crumbs for plain breadcrumbs if that is what is on hand though it will change the texture a bit. No string cheese just cut a block of mozzarella into even cubes for stuffing. Try a spicy BBQ sauce if you love heat or a honey barbecue for extra sweetness.

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Serving Suggestions

These meatballs work perfectly as party appetizers on toothpicks for tailgates or holidays. For a family meal try serving over creamy mashed potatoes or buttered noodles. Leftovers can be sliced up for loaded meatball subs or tucked into a cheesy pasta bake.

Smoked Meatballs in American BBQ

Stuffed meatballs are a fun twist on classic barbecue fare. Smoking imparts a depth that traditional oven baked meatballs simply cannot match. This recipe draws from American backyard cooking traditions mixing that iconic BBQ culture with an Italian-inspired cheese core for a hit at any gathering.

Recipe FAQs

→ How do I keep the cheese from leaking out of meatballs?

Carefully seal the meat mixture around the mozzarella, making sure there are no gaps. Chilling the formed meatballs before smoking helps maintain their shape and keeps the cheese inside.

→ Can I prepare these in advance?

Yes, you can assemble the stuffed meatballs up to two days ahead and store them covered in the fridge until ready to smoke.

→ What type of wood is best for smoking meatballs?

Fruitwoods like apple or cherry impart a mild smoke that pairs well with beef, pork, and cheese. Oak or hickory add a stronger smokiness if desired.

→ How do I store leftovers?

Keep cooked, cooled meatballs in an airtight container in the refrigerator for up to three days. For longer storage, freeze without the BBQ glaze for best texture.

→ What’s the ideal internal temperature for cooked meatballs?

For food safety and perfect texture, make sure meatballs reach an internal temperature of 165°F before serving.

→ Can I use other cheeses for stuffing?

Certainly! While mozzarella melts beautifully, gouda, cheddar, or pepper jack also add tasty flavor variations.