Description: These Smoked Cheese Stuffed Meatballs are a delectable twist on a classic favorite, elevated by the smoky richness of a smoker. Imagine biting into a juicy, perfectly seasoned meatball to discover a molten core of gooey, smoked mozzarella cheese. This recipe combines the comforting flavors of traditional meatballs with the irresistible allure of smoky barbecue, creating a dish that’s both familiar and exciting. Perfect for game day, family gatherings, or a special weekend dinner, these meatballs are guaranteed to be a crowd-pleaser.
Ingredients:
Meatballs
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup Italian panko crumbs
- 1/2 cup chopped yellow onion
- 1/3 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 3 large eggs
- 2 teaspoons beef seasoning
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 9 sticks mozzarella string cheese, cut into fifths
BBQ Sauce
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1 tablespoon honey
- 1 tablespoon brown sugar
Preparation:
Step 1: Preheat your smoker to 250°F (121°C). Use your preferred wood chips for smoking; hickory, mesquite, or oak will impart a robust smoky flavor that complements the meat and cheese beautifully. Ensure the smoker is stable at the target temperature before proceeding.
Step 2: In a large mixing bowl, combine the ground beef, ground pork, Italian panko crumbs, chopped yellow onion, milk, grated Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Use your hands or a sturdy spoon to gently mix the ingredients together. Be careful not to overmix, as this can result in tough meatballs. The mixture should be just combined.
Step 3: Once the meatball mixture is thoroughly combined, place the bowl in the freezer for approximately 15 minutes. This step is crucial as it helps to firm up the mixture, making it easier to form the meatballs and preventing them from falling apart during the smoking process. The slight chilling also aids in maintaining a more tender texture in the final product.
Step 4: While the meat mixture is chilling, prepare the mozzarella cheese. Cut each mozzarella string cheese stick into fifths. This will give you smaller pieces of cheese that will fit comfortably inside the meatballs, ensuring that each bite is filled with molten cheesy goodness. Keep the cheese pieces refrigerated until ready to use.
Step 5: Remove the meat mixture from the freezer. Using a medium-sized cookie scoop (or your hands), scoop a portion of the meat mixture. Gently form it into a ball in your hand. Press your thumb into the center of the ball, creating a well. Place one piece of the mozzarella string cheese into the well. Carefully wrap the meat around the cheese, ensuring that the cheese is completely enclosed to prevent it from oozing out during cooking. Repeat this process until all the meat mixture and cheese are used.
Step 6: Arrange the stuffed meatballs on an oiled wire rack. The wire rack will allow the smoke to circulate evenly around the meatballs, resulting in a consistent smoky flavor throughout. Lightly oil the rack to prevent the meatballs from sticking. Place the rack with the meatballs in the preheated smoker at 250°F (121°C). Smoke for 35-40 minutes, or until the meatballs are cooked through and have a beautiful smoky color.
Step 7: While the meatballs are smoking, prepare the BBQ sauce. In a small bowl, combine your favorite BBQ sauce with honey and brown sugar. Stir until the honey and brown sugar are fully dissolved and the sauce is smooth and well-combined. The honey and brown sugar will add a touch of sweetness and help the sauce caramelize beautifully on the meatballs.
Step 8: After the meatballs have smoked for 35-40 minutes, brush them generously with the prepared BBQ sauce. Return the meatballs to the smoker and continue cooking for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure that the meatballs are fully cooked and safe to eat.
Step 9: Remove the smoked cheese stuffed meatballs from the smoker and let them rest for a few minutes before serving. This will allow the juices to redistribute, resulting in even more tender and flavorful meatballs. Serve immediately and enjoy!
Why You Will Love This Recipe
These Smoked Cheese Stuffed Meatballs offer a symphony of flavors and textures that will tantalize your taste buds. The smoky aroma and juicy, tender meat, combined with the gooey, melted cheese center, make each bite an experience to savor. They’re incredibly versatile, perfect as an appetizer, a main course, or even in sliders. The recipe is easy to follow, and the results are guaranteed to impress your family and friends. Plus, the combination of ground beef and pork creates a depth of flavor that’s simply irresistible.
COOKING Rating
- Ease of Preparation: 4/5 (Simple, but requires some attention to detail)
- Flavor: 5/5 (Smoky, savory, and cheesy – a winning combination)
- Overall: 5/5 (A standout recipe that’s worth the effort)
Serving Suggestions:
- Serve as an appetizer with toothpicks for easy snacking.
- Serve as a main course with mashed potatoes, roasted vegetables, or a side salad.
- Stuff the meatballs into slider buns for delicious mini sandwiches.
- Serve over pasta with marinara sauce for a hearty Italian-inspired meal.
- Use as a topping for pizza or flatbread.
- Pair with a side of coleslaw or potato salad for a classic barbecue spread.
Tips:
- Don’t overmix the meatball mixture, as this can result in tough meatballs.
- Chilling the meat mixture in the freezer for 15 minutes makes it easier to handle and prevents the meatballs from falling apart during cooking.
- Ensure the cheese is completely enclosed in the meat to prevent it from oozing out during smoking.
- Use a meat thermometer to ensure the meatballs are cooked to an internal temperature of 165°F (74°C).
- Experiment with different types of wood chips for smoking to find your favorite flavor combination.
- For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
- If you don’t have a smoker, you can bake the meatballs in the oven at 375°F (190°C) for 25-30 minutes, or until cooked through.
- Make a big batch and freeze the cooked meatballs for a quick and easy meal.
- Try using different types of cheese, such as cheddar, pepper jack, or provolone, for a flavor variation.
- Add finely diced jalapeños to the meatball mixture for a spicy twist.
Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 380 per serving
- Protein: Approximately 30g per serving
- Sodium: Approximately 600mg per serving
Conclusion
Smoked Cheese Stuffed Meatballs are a must-try recipe for anyone who loves the combination of smoky barbecue flavors and cheesy goodness. These meatballs are easy to make, incredibly versatile, and guaranteed to be a hit at your next gathering. Whether you serve them as an appetizer, a main course, or in sliders, they’re sure to be a crowd-pleaser. So fire up your smoker and get ready to enjoy a truly unforgettable culinary experience!
Questions and Answers:
Q1: Can I use ground turkey or chicken instead of ground beef and pork?
A: Yes, you can substitute ground turkey or chicken for the ground beef and pork. However, keep in mind that the flavor and texture will be slightly different. Ground turkey and chicken are leaner meats, so the meatballs may be a bit drier. To compensate, you can add a tablespoon of olive oil or another binder to the mixture to help keep them moist.
Q2: What if I don’t have a smoker? Can I still make this recipe?
A: Absolutely! If you don’t have a smoker, you can bake the meatballs in the oven. Preheat your oven to 375°F (190°C), arrange the meatballs on a baking sheet, and bake for 25-30 minutes, or until they are cooked through and the internal temperature reaches 165°F (74°C). While they won’t have the same smoky flavor, they will still be delicious. You can add a dash of liquid smoke to the BBQ sauce to mimic the smoky flavor.
Q3: Can I make these meatballs ahead of time?
A: Yes, you can make the meatballs ahead of time. You can either prepare the meatball mixture and store it in the refrigerator for up to 24 hours before forming the meatballs, or you can fully cook the meatballs and store them in the refrigerator for up to 3 days. When ready to serve, simply reheat them in the oven or microwave.
Q4: What kind of wood chips are best for smoking these meatballs?
A: The best wood chips for smoking these meatballs depend on your personal preference. Hickory, mesquite, and oak are all popular choices that impart a robust smoky flavor that complements the meat and cheese well. Fruit woods like apple or cherry can also be used for a slightly sweeter and milder smoky flavor. Experiment with different types of wood chips to find your favorite combination.
Q5: Can I freeze these meatballs?
A: Yes, these meatballs freeze very well. Allow the cooked meatballs to cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to use, thaw them in the refrigerator overnight or reheat them directly from frozen in the oven or microwave.
