Smoked Stuffed Meatballs

If you love smoky, savory, and juicy bites with a surprise inside, these Smoked Stuffed Meatballs are just what you need! Loaded with melty cheese and slow-smoked to perfection, these meatballs are packed with bold flavors that will steal the show at any BBQ, game day, or dinner table.

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Why You’ll Love This Recipe
Flavor Explosion – Smoky exterior, juicy beef, and gooey cheese centers.
BBQ Favorite – Perfect for grilling season or backyard gatherings.
Versatile Dish – Serve as appetizers, main course, or sandwich filling.
Family-Friendly – Everyone loves a cheesy surprise inside!
Make Ahead Friendly – Prep ahead and smoke when ready.

Ingredients You’ll Need

For the Meatball Mixture:

• 1.5 lbs ground beef (80/20 for juicy texture)
• 1 cup breadcrumbs (plain or Italian style)
• 2 large eggs
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• ½ small onion, finely chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp BBQ seasoning or dry rub
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)

For the Stuffing:

• 6 oz mozzarella cheese, cut into small cubes
• 2 oz cheddar cheese (optional, for a sharp contrast), cut into cubes

For Smoking:

• ¼ cup BBQ sauce (for glazing)
• Wood chips (hickory or applewood recommended)

Optional Garnishes:

• Fresh parsley, chopped
• Extra BBQ sauce for dipping
• Grated Parmesan cheese

Tools You’ll Need

• Large mixing bowl
• Grill or smoker with lid
• Wood chips or pellets
• Sheet pan or foil tray
• Meat thermometer
• Tongs
• Basting brush

Step-by-Step Instructions

Step 1: Preheat Your Smoker or Grill
Preheat your smoker or grill to 250°F. Add wood chips or pellets according to your equipment’s instructions. Aim for indirect heat and steady smoke.

Step 2: Make the Meatball Mixture
In a large bowl, combine ground beef, breadcrumbs, eggs, Parmesan, garlic, onion, Worcestershire sauce, BBQ seasoning, salt, pepper, oregano, and red pepper flakes.
Mix with your hands or a spoon until just combined—don’t overmix to avoid tough meatballs.

Step 3: Form and Stuff the Meatballs
Grab about 2 tablespoons of the meat mixture and flatten slightly in your palm.
Place a cube of mozzarella or cheddar in the center, then wrap the meat around it, sealing well.
Roll into a ball and repeat until all meatballs are formed. You should get around 18-20 meatballs.

Step 4: Smoke the Meatballs
Place meatballs on a wire rack, sheet pan, or directly on the smoker grate.
Smoke at 250°F for 1.5 to 2 hours, or until the internal temperature reaches 160°F.
Avoid opening the smoker too often to maintain consistent heat and smoke.

Step 5: Glaze with BBQ Sauce
During the last 20 minutes of cooking, brush meatballs with BBQ sauce.
This gives them a sweet, sticky glaze and helps lock in moisture.

Step 6: Rest and Serve
Once done, remove from the smoker and let rest for 5 minutes.
Garnish with chopped parsley, more Parmesan, and serve with extra BBQ sauce if desired.

Tips for Perfect Smoked Stuffed Meatballs
Seal the Cheese – Make sure meat fully covers the cheese to prevent leaks.
Consistent Size – Use a scoop or spoon to keep all meatballs the same size for even cooking.
Use a Thermometer – Ensure internal temp reaches 160°F for safe, juicy results.
Don’t Overmix – Gently combine ingredients to keep meatballs tender.
Let Smoke Work – Low and slow cooking brings out the best flavor, so be patient.

Serving Suggestions
BBQ Platter – Serve with grilled corn, coleslaw, and baked beans.
Appetizer Style – Spear with toothpicks and serve with dipping sauce.
Meatball Subs – Load into a toasted roll with more cheese and sauce.
Over Pasta – Place on top of spaghetti with marinara for a smoky twist.
Party Snack – Great addition to game-day spreads or potlucks.

How to Store & Reheat

Storing:
Refrigerate: Place leftovers in an airtight container for up to 4 days.
Freeze: Wrap meatballs in foil or store in freezer bags for up to 3 months.

Reheating:
Oven: Bake at 300°F for 10-15 minutes until warmed through.
Microwave: Heat in 30-second intervals, covering to retain moisture.
Air Fryer: Reheat at 350°F for 5-6 minutes for a slightly crisp finish.

Frequently Asked Questions

1. Can I use ground chicken or turkey instead?
   Yes, just make sure to adjust cooking time and use a thermometer, since poultry must reach 165°F.
2. What cheese works best for stuffing?
   Mozzarella is classic for gooey texture, but try pepper jack, gouda, or even a blue cheese crumble for variety.
3. Do I need a smoker to make these?
   No, a grill with indirect heat and a smoker box (or foil pouch of wood chips) can work just fine.
4. How do I keep meatballs from falling apart?
   Make sure your mixture has enough binders (egg and breadcrumbs) and don’t skip chilling them for 10-15 minutes before smoking if your mixture feels soft.
5. Can I prep them ahead of time?
   Absolutely. Form and refrigerate overnight or freeze uncooked meatballs, then smoke when ready.

Final Thoughts

Smoked Stuffed Meatballs are the ultimate comfort food with a smoky, cheesy twist. Whether you’re hosting a backyard BBQ, tailgate party, or just want to elevate your weeknight dinner, these meatballs deliver big flavor in every bite. The juicy meat, hidden cheese centers, and smoky BBQ glaze make them an unforgettable dish that everyone will rave about.

Try it once, and it’ll become a go-to in your smoky recipe lineup. Don’t forget to snap a photo and tag your dish—I’d love to see your version!

Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 22g | Carbohydrates: 8g | Fat: 28g | Fiber: 1g | Sodium: 520mg

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