Smoked Cheese Stuffed Meatballs

Juicy smoked cheese stuffed meatballs with a gooey mozzarella core and shiny BBQ glaze make the ultimate showstopper. Inspired by backyard barbeques and chilly fall evenings, this recipe delivers everything you love about comfort food with a pack of smoky depth and playful texture. Whether you need a standout appetizer for a crowd or a heartier main with a twist, these stuffed meatballs land you right in flavor nostalgia.

The first time I smoked these meatballs, we had friends over for game day. They disappeared in minutes I barely had time to put out napkins.

Ingredients

• Ground beef: Brings deep savory flavor and juiciness so choose one with some fat for best results
• Ground pork: Adds richness and a tender texture. Look for fresh pink pork with a clean smell
• Italian panko breadcrumbs: Ensure the meatballs stay light and moist. Use ones that are seasoned if possible
• Yellow onion: Brings mild sweetness to every bite. Pick onions that feel heavy with tight skin
• Whole milk: Keeps the mix tender and luxe. Use whole for the best texture
• Grated Parmesan cheese: Adds sharp salty notes and helps create a cohesive mix
• Salt: Defines the seasoning across the whole batch and supports the cheese flavor
• Large eggs: Help bind everything together. Properly sized eggs make forming meatballs easier
• Beef seasoning blend: Contributes extra dimension and backbone. Try to pick a low sodium mix
• Black pepper: Adds subtle heat. Use freshly cracked for a nice pop
• Garlic powder: Infuses deep aroma and warmth. Opt for pure garlic powder over garlic salt
• Mozzarella string cheese: Forms the perfect melty core. Look for whole milk mozzarella for ideal melt
• BBQ sauce: Creates both a sticky glaze and a smoky crowd-pleasing finish. Pick your favorite brand for signature flavor
• Honey: Adds mellow floral sweetness that complements the smokiness
• Brown sugar: Builds a glossy finish and balances the tang from BBQ sauce

Step-by-Step Instructions

Prep the Smoker:

Get your smoker up to temperature by lighting it and preheating to two hundred fifty degrees Fahrenheit. This slow even heat is what lets the cheese melt and meat turn smoky without drying out

Mix the Meatball Base:

Add ground beef, ground pork, panko, onion, milk, Parmesan, salt, eggs, beef seasoning, black pepper, and garlic powder to a large bowl. Mix lightly by hand to combine. Only mix until just blended to avoid tough meatballs

Chill for Easy Shaping:

Set the bowl of meat mixture in the freezer for about fifteen minutes. This lets the mixture stiffen slightly so shaping around the cheese is much easier

Cut the Cheese Sticks:

Take the mozzarella string cheese and cut each stick into five even pieces. You will have forty five pieces which matches the meatball count

Form and Fill the Meatballs:

Scoop a portion of chilled meat mixture in your hands. Flatten gently and press your thumb in the center to make a pocket. Pop a piece of mozzarella into the pocket and wrap the meat around to seal the cheese inside. Make sure there are no gaps or cheese will ooze out

Arrange on the Rack:

Oil a wire rack and lay the stuffed meatballs in a single layer. This allows smoke to circulate all around while fat drips below

First Smoke:

Place the rack in your preheated smoker. Let the meatballs cook for thirty five to forty minutes. This stage gently cooks the beef and fuses a smoky flavor into every bite

Mix the Glaze:

While the meatballs smoke, stir together BBQ sauce, honey, and brown sugar until smooth. This glaze creates shine and a lovely sweet finish

Glaze and Finish Smoking:

Brush the BBQ glaze generously over each meatball after that initial smoke. Return to the smoker for another ten minutes or until the meatballs hit one hundred sixty five degrees Fahrenheit inside

Let Rest and Serve:

Once done, remove the rack and let the meatballs rest for five minutes. The cheese inside will set just enough so you get perfect stretch in every bite

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Every time I smell the smoke drifting into the kitchen as these cook, it reminds me of our family summers grilling outdoors. My favorite is sneaking out a meatball mid-smoke when the cheese is at its gooey best

Frequently Asked Questions

→ How do I prevent the cheese from leaking out?

Ensure the cheese piece is fully enclosed in the meat mixture. Press the edges tightly to seal.

→ Can I substitute the ground pork in the recipe?

Yes, you can substitute ground pork with ground turkey or chicken, but the flavor and texture will vary slightly.

→ What type of smoker should I use for the meatballs?

Any smoker like pellet, electric, or charcoal works well, as long as you maintain a consistent 250°F temperature.

→ How can I make these meatballs less sweet?

Omit or reduce the honey and brown sugar in the BBQ glaze, and opt for a tangy BBQ sauce.

→ Can I freeze the meatballs for later use?

Yes, you can freeze the cooked meatballs on a tray, then transfer to an airtight container. Reheat in the oven or smoker for best results.