Smoked stuffed meatballs are the ultimate bite-sized comfort food with a smoky, savory twist. Juicy ground beef or pork is seasoned and wrapped around a cheesy, melty center—then slow-smoked to perfection. These meatballs are perfect for parties, appetizers, sandwiches, or hearty dinners that bring serious flavor to your smoker.

Why You’ll Love This Recipe

Packed with bold, smoky flavor and a cheesy surprise inside
Great as an appetizer, main dish, or game day snack
Easy to prepare ahead and throw on the smoker
Customizable with different cheeses and fillings
Delicious with BBQ sauce, marinara, or on their own

ingredients

Smoked Stuffed Meatballs 10 Smoked stuffed meatballs are the ultimate bite-sized comfort food with a smoky, savory twist. Juicy ground beef or pork is seasoned and wrapped around a cheesy, melty center—then slow-smoked to perfection. These meatballs are perfect for parties, appetizers, sandwiches, or hearty dinners that bring serious flavor to your smoker.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef (or a mix of beef and pork)
Breadcrumbs
Egg
Milk
Garlic (minced)
Onion powder
Salt and black pepper
Worcestershire sauce
Cheese cubes (mozzarella, cheddar, pepper jack, etc.)
Optional: BBQ rub, fresh parsley, red pepper flakes

directions

Preheat your smoker to 250°F using your preferred wood chips (hickory, cherry, or oak work great).
In a large bowl, combine ground meat, breadcrumbs, egg, milk, garlic, onion powder, Worcestershire sauce, salt, and pepper. Mix until just combined—don’t overwork.
Scoop out about 2 tablespoons of meat mixture and flatten into a small patty. Place a cube of cheese in the center and wrap the meat around it to seal. Roll into a ball.
Optionally, coat each meatball in your favorite BBQ rub for extra flavor.
Place meatballs on a wire rack or directly on the smoker grates. Smoke for 1.5 to 2 hours, or until they reach an internal temperature of 165°F.
During the last 15 minutes, brush with BBQ sauce if desired.
Remove from smoker, rest for 5 minutes, and serve hot.

Servings and timing

This recipe makes about 16–20 meatballs (4–6 servings).
Prep time: 15 minutes
Cook time: 1.5–2 hours
Total time: 1 hour 45 minutes – 2 hours 15 minutes

Variations

Spicy kick: Add jalapeños inside or mix hot sauce into the meat mixture
Italian style: Use Italian seasoning and stuff with mozzarella, serve with marinara
Bacon-wrapped: Wrap meatballs in a half slice of bacon before smoking
BBQ bombs: Stuff with cheddar and brush with smoky BBQ sauce before finishing
Low-carb: Skip the breadcrumbs or use almond flour for a keto version

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 300°F oven or on the stovetop over low heat until warmed through.
You can also freeze smoked meatballs for up to 3 months. Thaw in the fridge before reheating.

FAQs

What kind of cheese works best for stuffing?

Mozzarella is classic, but cheddar, gouda, pepper jack, or even blue cheese are all delicious.

Can I bake these instead of smoking?

Yes, bake at 375°F for 20–25 minutes or until fully cooked. You’ll miss the smoke flavor but still get great results.

Can I use ground turkey or chicken?

Yes, just be sure to cook to an internal temp of 165°F. Add extra seasoning since leaner meats need more flavor.

How do I keep the cheese from leaking out?

Seal the meat tightly around the cheese and don’t over-stuff. Letting the meatballs rest after cooking also helps.

What wood chips are best for smoking meatballs?

Hickory, cherry, or oak all work well. For a stronger smoke flavor, go with mesquite.

Can I make these ahead?

Yes, prep and form the meatballs up to a day in advance. Store covered in the fridge until ready to smoke.

Do I need a binder in the meatballs?

Yes—egg and breadcrumbs help hold them together and keep them juicy.

Can I serve these with sauce?

Absolutely! BBQ sauce, marinara, ranch, or a garlic cream sauce are all excellent pairings.

How do I know when they’re done?

Use a meat thermometer—internal temperature should be 165°F.

Are smoked meatballs good for meal prep?

Yes! They store well and reheat beautifully. Add to rice bowls, pasta, wraps, or serve on their own.

Conclusion

Smoked stuffed meatballs are the perfect combo of tender meat, smoky flavor, and gooey melted cheese—all wrapped into a craveable, crowd-pleasing bite. Whether you serve them as appetizers, over pasta, or as a main course, this easy smoker recipe brings big flavor with minimal effort. Fire up your smoker—you’re going to love these.

Smoked Stuffed Meatballs