Smoked Cheese Stuffed Meatballs Recipe
Looking for the ultimate crowd-pleaser that’s equal parts cheesy, smoky, and utterly satisfying? These Smoked Cheese Stuffed Meatballs check every box! Succulent ground beef and pork come together around melty mozzarella cores, all kissed by smoky heat and glazed with savory-sweet BBQ sauce. Get ready for a flavor-packed bite that brings backyard BBQ and Italian comfort food together in the most irresistible way.
Ingredients You’ll Need
The beauty of these Smoked Cheese Stuffed Meatballs is how just a handful of ingredients can create such a memorable dish. A mix of everyday staples turns into a show-stopping meal with the right balance of textures and bold tastes.
- Ground Beef (2 pounds): Adds rich heartiness as the main base for your meatballs.
- Ground Pork (1 pound): Brings extra juiciness and a touch of sweetness that pairs perfectly with smoky flavors.
- Italian Panko Crumbs (1 cup): Make the meatballs tender and help soak up those tasty juices.
- Chopped Yellow Onion (½ cup): For a little savory bite and depth of flavor in every bite.
- Milk (⅓ cup): Locks in moisture and ensures soft, never dry, meatballs.
- Grated Parmesan Cheese (½ cup): Boosts the umami factor with salty, nutty notes throughout.
- Salt (1 teaspoon): The simple essential to enhance all the flavors.
- Large Eggs (3): These help bind everything together, keeping the meatballs firm yet juicy.
- Beef Seasoning (2 teaspoons): Adds that extra savory punch; use your favorite blend for best results.
- Pepper (1 teaspoon): For just the right amount of gentle heat.
- Garlic Powder (1 teaspoon): Infuses each bite with irresistible aroma and flavor.
- Mozzarella String Cheese (9 sticks): Cut into pieces, these become the oozy, melty center of each meatball.
- BBQ Sauce (1 cup): Adds a glossy, tangy finish that clings to every curve.
- Honey (1 tablespoon): Balances out the sauce with a delicate touch of sweetness.
- Brown Sugar (1 tablespoon): Deepens the BBQ glaze and helps in caramelization.
How to Make Smoked Cheese Stuffed Meatballs
Step 1: Preheat Your Smoker
Start by firing up your smoker to 250 degrees Fahrenheit. Give it plenty of time to heat up and reach that ideal gentle temperature. This controlled low-heat environment is what creates the beautiful smoky flavor and perfectly cooked meatballs, with cheese melting just right inside.
Step 2: Mix the Meatball Base
Grab a large mixing bowl and combine the ground beef, ground pork, Italian panko crumbs, chopped onion, milk, Parmesan, salt, eggs, beef seasoning, pepper, and garlic powder. Use your hands or a sturdy spoon to gently mix until everything is incorporated. Be careful not to overwork the mixture, as this can make the meatballs tough—just until everything comes together is perfect!
Step 3: Chill the Mixture
Pop the bowl of meatball mixture into your freezer for about 15 minutes. Chilling firms up the meat, making it much easier to shape without sticking to your hands. This simple step makes the upcoming cheese-stuffing process a breeze!
Step 4: Cut the Cheese (Literally!)
Take your mozzarella string cheese sticks and slice each one into fifths. That’ll give you perfectly portioned cheese centers for your batch of Smoked Cheese Stuffed Meatballs, ensuring every bite gets a gooey surprise.
Step 5: Shape and Stuff
Using a medium cookie scoop or your hands, scoop out the meat mixture and roll it into a ball. Press your thumb gently into the center and tuck a piece of mozzarella inside. Carefully wrap the meat around the cheese, making sure it’s sealed well all around to prevent any melted cheese from escaping during cooking.
Step 6: Arrange and Smoke
Place your cheese-stuffed meatballs onto a lightly oiled wire rack. Once they’re all lined up, transfer the rack into your preheated smoker. Let the meatballs smoke for 35 to 40 minutes. This is where the magic happens—the smoky aroma infuses the meat while the cheese melts beautifully inside each bite.
Step 7: Prepare the BBQ Glaze
As the meatballs smoke, whisk together the BBQ sauce, honey, and brown sugar in a small bowl. The extra sweetness from the honey and brown sugar takes your BBQ sauce from basic to brilliant, making it clingy and loaded with flavor.
Step 8: Glaze and Finish
After 35–40 minutes, brush the prepared glaze over the meatballs. Pop them back in the smoker for another 10 minutes. This step locks in that sticky, caramelized finish—and once the meatballs reach an internal temp of 165 degrees Fahrenheit, they’re ready to go!
Step 9: Serve Hot
Carefully remove your Smoked Cheese Stuffed Meatballs from the smoker and get ready for the big reveal—gooey cheese cores surrounded by tender meat. Serve them up while they’re still warm for the full oozy, smoky, and savory experience.
How to Serve Smoked Cheese Stuffed Meatballs
Garnishes
For extra flair and a fresh finish, sprinkle your Smoked Cheese Stuffed Meatballs with chopped fresh parsley or basil before serving. A flurry of grated Parmesan or a few red pepper flakes can also add a pop of flavor and color to each platter.
Side Dishes
Pair these meatballs with classic sides like creamy mashed potatoes, simple pasta tossed with olive oil, or a crisp garden salad. They’re also phenomenal atop garlic bread or alongside roasted vegetables—anything hearty enough to complement that smoky-cheesy richness.
Creative Ways to Present
Think outside the box! Slide a skewer through a few meatballs for an appetizer platter, pile them into sub rolls for irresistible sandwiches, or tuck them into slider buns for party bites. Smoked Cheese Stuffed Meatballs are also amazing atop pizza or broken up over a baked potato.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, let your Smoked Cheese Stuffed Meatballs cool completely before transferring them to an airtight container. Store in the fridge for up to four days. The flavors meld even more overnight, making next-day leftovers a real treat!
Freezing
You can absolutely freeze these meatballs for later. After cooking and cooling, arrange them on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer bag or container and keep for up to three months. When you’re craving them, you’ll have a ready-to-heat stash waiting in the freezer.
Reheating
For the best results, reheat your meatballs in a 350 degree Fahrenheit oven, covered, until warmed through (about 15–20 minutes). This helps the cheese melt again without drying out the meat. You can also microwave them individually for about a minute, but the oven will help maintain their delightful texture.
FAQs
Can I use a different type of cheese for the stuffing?
Absolutely! While mozzarella gives that classic, stretchy melt, you can try other cheeses like provolone, cheddar, or fontina. Just pick a cheese that melts smoothly for the signature ooze inside your Smoked Cheese Stuffed Meatballs.
What if I don’t have a smoker?
No smoker? No worries! You can bake these meatballs in the oven at 375 degrees Fahrenheit for about 25 minutes, then brush with BBQ glaze and broil briefly. Add a touch of liquid smoke to the mixture or BBQ sauce to mimic that signature flavor.
Can I make Smoked Cheese Stuffed Meatballs ahead of time?
Definitely. Shape and stuff the raw meatballs, then refrigerate them (covered) up to a day in advance. When you’re ready, just smoke as directed. They hold their shape well and turn out just as delicious.
How do I keep the cheese from leaking out?
Be sure to seal the meat mixture tightly around the cheese, and avoid over-stuffing. Letting the meatball mixture chill before shaping also helps, as does using cold cheese pieces right from the fridge.
Can I use only beef instead of a beef-pork blend?
You can use only ground beef, but the pork adds wonderful moisture and flavor. If skipping pork, opt for an 80/20 beef blend to keep your Smoked Cheese Stuffed Meatballs juicy and tender.
Final Thoughts
Ready to wow your family and friends? Smoked Cheese Stuffed Meatballs are a game changer for any barbecue or cozy dinner. Don’t be surprised if these become your new go-to comfort food—give them a try and enjoy every smoky, cheesy, saucy bite!
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Smoked Cheese Stuffed Meatballs Recipe
- Total Time: 1 hour 10 minutes
- Yield: Makes about 30 meatballs 1x
- Diet: None
Description
These Smoked Cheese Stuffed Meatballs are a delicious twist on traditional meatballs, filled with gooey mozzarella cheese and smoked to perfection. They make a flavorful and satisfying appetizer or main dish that’s sure to impress.
Ingredients
Meatball Mixture:
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup Italian panko crumbs
- ½ cup chopped yellow onion
- 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
Additional Ingredients:
- 9 sticks mozzarella string cheese
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
Instructions
- Preheat Smoker: Preheat smoker to 250 degrees Fahrenheit.
- Prepare Meatball Mixture: Combine ground beef, ground pork, panko crumbs, yellow onion, milk, Parmesan cheese, salt, eggs, Beef Seasoning, pepper, and garlic powder in a mixing bowl. Mix gently until combined.
- Chill Mixture: Place the bowl in the freezer for 15 minutes to help thicken the meatball mix.
- Prepare Cheese: Cut mozzarella cheese sticks into fifths.
- Form Meatballs: Scoop meat mixture, form a ball, press thumb in the middle, insert a piece of string cheese, and wrap meat around it.
- Smoke Meatballs: Arrange meatballs on an oiled wire rack in the smoker at 250°F for 35-40 minutes.
- Prepare BBQ Sauce: Mix BBQ sauce, honey, and brown sugar in a small bowl.
- Glaze and Cook: Brush BBQ sauce on smoked meatballs and cook for an additional 10 minutes or until internal temperature reaches 165°F.
- Serve: Remove from smoker and serve hot.
Notes
- You can customize the BBQ sauce with your favorite spices or heat level.
- Feel free to experiment with different types of cheese for stuffing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 55mg
Keywords: Smoked Cheese Stuffed Meatballs, BBQ Meatballs, Smoked Meatballs Recipe
