Smoked Cheese Stuffed Meatballs (Print Version)
# Ingredients:
→ For the meatballs
01 -
2 pounds ground beef
02 -
1 pound ground pork
03 -
1 cup Italian panko breadcrumbs
04 -
½ cup yellow onion, chopped
05 -
⅓ cup whole milk
06 -
½ cup grated Parmesan cheese
07 -
1 teaspoon salt
08 -
3 large eggs
09 -
2 teaspoons beef seasoning blend
10 -
1 teaspoon black pepper
11 -
1 teaspoon garlic powder
12 -
9 mozzarella string cheese sticks
→ For the BBQ glaze
13 -
1 cup BBQ sauce
14 -
1 tablespoon honey
15 -
1 tablespoon brown sugar
# Instructions:
01 -
Preheat your smoker to 250°F.
02 -
In a large mixing bowl, combine ground beef, ground pork, Italian panko breadcrumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix gently until just combined, avoiding overmixing.
03 -
Place the bowl in the freezer for about 15 minutes to help thicken the mixture, making it easier to form the meatballs.
04 -
Cut each mozzarella string cheese stick into 5 pieces, giving you 45 pieces total for stuffing.
05 -
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.
06 -
Place the stuffed meatballs on an oiled wire rack and smoke at 250°F for 35-40 minutes.
07 -
While the meatballs smoke, mix together BBQ sauce, honey, and brown sugar in a small bowl.
08 -
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.
09 -
Remove from the smoker and let rest for 5 minutes before serving to allow the cheese to set slightly.