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Smoked Cheese Stuffed Meatballs

These smoky, cheese-filled meatballs combine the rich flavors of beef and pork with the indulgent surprise of melted mozzarella in every bite. Finished with a sweet BBQ glaze, they're perfect for game day gatherings or as a hearty appetizer.  
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 45 meatballs
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the meatballs
  • 2 pounds ground beef
  • 1 pound ground pork
  • 1 cup Italian panko breadcrumbs
  • ½ cup yellow onion chopped
  • ⅓ cup whole milk
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3 large eggs
  • 2 teaspoons beef seasoning blend
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 9 mozzarella string cheese sticks
  • For the BBQ glaze
  • 1 cup BBQ sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar

Method
 

  1. Preheat Smoker: Preheat your smoker to 250°F. This temperature provides the perfect balance between cooking the meatballs thoroughly and allowing enough time for them to absorb the smoky flavor without drying out.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, ground pork, Italian panko crumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix gently until just combined - don't overmix as this can make the meatballs tough.
  3. Chill Mixture: Place the bowl in the freezer for about 15 minutes to help thicken the mixture, making it easier to form the meatballs. This step is crucial for maintaining their shape during cooking.
  4. Prepare Cheese: Cut each mozzarella string cheese stick into 5 pieces, giving you 45 pieces total for stuffing. Having them ready will make the stuffing process more efficient.
  5. Form Stuffed Meatballs: Using a medium cookie scoop, portion the meat mixture. Form each portion into a ball, press your thumb into the center to create a cavity, insert a piece of cheese, and wrap the meat around to completely enclose the cheese. Ensure the cheese is fully sealed inside to prevent leakage during cooking.
  6. Begin Smoking: Place the stuffed meatballs on an oiled wire rack and smoke at 250°F for 35-40 minutes. The wire rack allows for even cooking and smoke penetration on all sides.
  7. Prepare Glaze: While the meatballs smoke, mix together BBQ sauce, honey, and brown sugar in a small bowl. This sweet and tangy glaze will caramelize slightly during the final cooking stage.
  8. Apply Glaze and Finish Cooking: After 35-40 minutes, brush the BBQ glaze on all the meatballs and continue smoking for an additional 10 minutes, or until internal temperature reaches 165°F. The glaze will set and become slightly sticky.
  9. Rest Before Serving: Remove from smoker and let rest for 5 minutes before serving to allow the cheese to set slightly. This prevents the hot cheese from immediately oozing out when bitten into.

Notes

  • For best results, use meat with around 80/20 fat content for juicier meatballs
  • If you don't have a smoker, you can bake these in an oven at 375°F for about 25-30 minutes, then glaze and finish for another 5-10 minutes
  • These meatballs can be made ahead and refrigerated before smoking for up to 24 hours
  • Try different cheese varieties like smoked gouda or pepper jack for variation
  • Adding 1-2 tablespoons of liquid smoke to the meat mixture can enhance the smoky flavor if using an oven