Smoked Stuffed Meatballs
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
Description
Smoked Stuffed Meatballs are juicy, smoky, cheese-filled meatballs coated in rich barbecue glaze and cooked low and slow until perfectly tender. These flavorful meatballs are loaded with melty cheese in the center and packed with smoky BBQ flavor, making them perfect for appetizers, party platters, game day snacks, or hearty family dinners.
Ingredients
- 1 pound ground beef
- 1/2 pound ground sausage
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
For the Filling
- 6 ounces mozzarella cheese, cut into small cubes
For the Glaze
- 3/4 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
Instructions
Preheat your smoker to 250°F. Hickory, cherry, or apple wood work especially well for these meatballs because they add rich smoky flavor without overpowering the meat.
In a large mixing bowl, combine the ground beef, sausage, breadcrumbs, egg, milk, garlic powder, onion powder, smoked paprika, salt, black pepper, and parsley. Mix gently until fully combined. Avoid overmixing because it can make the meatballs dense instead of tender.
Scoop out portions of the meat mixture and flatten slightly in your hand. Place one cube of mozzarella cheese in the center, then wrap the meat around the cheese and roll into a ball. Make sure the cheese is completely sealed inside so it does not leak while cooking.
Place the stuffed meatballs on a tray or baking sheet while you finish shaping the rest.
Arrange the meatballs directly on the smoker grates or on a wire rack. Leave a little space between them so the smoke and heat circulate evenly.
Smoke for about 45 minutes to 1 hour until the meatballs begin to brown and develop a smoky crust.
In a small bowl, stir together the barbecue sauce, honey, and brown sugar until smooth.
Brush the meatballs generously with the glaze during the final 15 minutes of cooking. The sauce will caramelize beautifully and create a sticky BBQ coating.
Continue cooking until the meatballs reach an internal temperature of 165°F and the cheese inside is melted and gooey.
Remove from the smoker and let rest for about 5 minutes before serving.
Serve warm with extra barbecue sauce or ranch dressing if desired.
Notes
- Use cold cheese cubes so they stay inside longer while smoking
- Do not overmix the meat mixture or the meatballs may become tough
- A wire rack makes cleanup easier and helps with even smoking
- Smoke at low temperature for the best flavor and juicy texture
- Brush sauce near the end to avoid burning the glaze
Variations
- Stuff with pepper jack cheese for spicy meatballs
- Use cheddar cheese instead of mozzarella
- Add chopped jalapeños into the meat mixture
- Swap barbecue sauce for buffalo sauce
- Use Italian seasoning for an Italian-style version
Serving Suggestions
- Serve with ranch or blue cheese dressing
- Pair with mac and cheese or mashed potatoes
- Add to slider buns for mini meatball sandwiches
- Serve alongside smoked vegetables
- Add toothpicks for party appetizers or game day snacks
Tips
- Wet your hands slightly when rolling the meatballs for easier shaping
- Use equal-sized meatballs so they cook evenly
- Chill the meatballs before smoking for better structure
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat slowly so the cheese center stays creamy
Prep Time / Cook Time / Total Time
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Serving Size
Serves: 6 servings
Nutritional Info (Approx.)
Calories: 430 per serving
Protein: 28g
Carbohydrates: 12g
Fat: 30g
FAQs
Can I make Smoked Stuffed Meatballs without a smoker?
Yes. You can bake them in the oven at 375°F until fully cooked. However, the smoker adds a deep smoky flavor that makes these meatballs extra special.
What cheese works best for stuffed meatballs?
Mozzarella is popular because it melts beautifully and creates a gooey center. Cheddar, pepper jack, provolone, or gouda also work very well depending on the flavor you want.
How do I stop the cheese from leaking out?
Make sure the cheese cube is fully sealed inside the meat mixture with no cracks or openings. Chilling the meatballs before smoking also helps them hold their shape better.
Can I prepare these ahead of time?
Yes. You can fully assemble the meatballs a day ahead and keep them refrigerated until ready to smoke. This makes them perfect for parties and gatherings.
What wood works best for smoking meatballs?
Fruit woods like apple or cherry create a balanced smoky flavor, while hickory gives a stronger BBQ taste. Both pair wonderfully with beef and barbecue glaze.