Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Cuisine: American