Smoked Cheese Stuffed Meatballs

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3 from 1 vote

Delicious Smoked Stuffed Meatballs have melty mozzarella cheese in the middle and are glazed with BBQ Sauce.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Appetizer, Main Course

Cuisine: American

Keyword: Smoked Stuffed Meatballs

Servings:

Calories: 407kcal

Author: Julie Evink

Ingredients

Meatballs

2 pounds ground beef
1 pounds ground pork
1 cup Italian panko crumbs
½ cup yellow onion chopped
⅓ cup milk
½ cup grated Parmesan cheese
1 teaspoon salt
3 large eggs
2 teaspoon Beef Seasoning
1 teaspoon pepper
1 teaspoon garlic powder
9 sticks mozzarella string cheese

BBQ Sauce

1 cups BBQ sauce
1 Tablespoon honey
1 Tablespoon brown sugar

Instructions

Preheat your smoker to 250 degrees Fahrenheit.
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, don't over mix.
Place the bowl in the freezer for about 15 minutes to help thicken the meatball mix. This helps you easily form the meatballs.
Take 9 sticks of mozzarella cheese and cut each one of them up into fifths.
Then take a medium size cookie scoop and scoop the meat mixture out of the bowl, form up a ball in your hand, press your thumb into the middle of the meatball and place in a piece of string cheese in the cavity. Wrap the meat over cheese to make sure that your cheese does not ooze out when cooking it.
Place all your stuffed meatballs on an oiled wire rack and place the balls in your smoker at 250 degrees Fahrenheit and smoke for 35-40 minutes.
Meanwhile a small bowl mix together the BBQ sauce.
After 35-40 minutes of smoking time brush prepared BBQ sauce on the meatballs and cook for an additional 10 minutes or until internal temp is 165 degrees Fahrenheit.
Remove from smoker and serve immediately.

Notes

FRIDGE: Place leftovers into an airtight container and store in the fridge for up to 3 days. You can also prep these meatballs ahead of time and store them in the fridge for 24-48 hours before smoking them.

FREEZER: Freeze fully cooked meatballs on a baking sheet. Once frozen solid, transfer to an airtight container or freezer-safe bag and freeze for up to 2 months. We recommend freezing meatballs that have not been coated in BBQ sauce for the best results.

To reheat, place in the oven or until each meatball reaches a safe internal temperature. Coat in some more BBQ sauce to make them sticky and savory sweet again.

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