Smoked Cheese Stuffed Meatballs (Print Version)
Melty cheese filled meatballs, slowly smoked and finished with a sweet-savory BBQ glaze for rich, bold flavor.
# 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
→ BBQ Sauce
13 -
1 cup BBQ sauce
14 -
1 tablespoon honey
15 -
1 tablespoon brown sugar
# Steps:
01 -
Preheat your smoker to 250 degrees Fahrenheit.
02 -
In a mixing bowl, combine ground beef, pork, Italian panko crumbs, yellow onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix gently until combined; avoid over-mixing.
03 -
Place the bowl in the freezer for about 15 minutes to thicken the meatball mix, making it easier to form the meatballs.
04 -
Cut 9 sticks of mozzarella string cheese into fifths.
05 -
Use a medium-sized cookie scoop to portion out the meat mixture. Form a ball in your hand, press your thumb into the center, and insert a piece of string cheese into the cavity. Wrap the meat around the cheese to ensure it doesn't ooze out while cooking.
06 -
Place the stuffed meatballs onto an oiled wire rack. Smoke the meatballs at 250 degrees Fahrenheit for 35-40 minutes.
07 -
In a small bowl, mix BBQ sauce, honey, and brown sugar.
08 -
After 35-40 minutes, brush the BBQ glaze onto the meatballs. Cook for an additional 10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
09 -
Remove the meatballs from the smoker and serve immediately.
# Notes and Tips:
01 -
You can prep the meatballs in advance and store them in the fridge for up to 48 hours before smoking.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
03 -
For best results, freeze the meatballs before adding the BBQ glaze.