Description

These Smoked Stuffed Meatballs are juicy, smoky, and bursting with melty cheese in the center. Ground beef (or a beef/pork blend) is seasoned, stuffed with cheese, and slow-smoked for next-level flavor. Serve them with BBQ sauce, marinara, or as sliders—this is comfort food with a smoky twist!

Ingredients

2 lbs ground beef (or 1 lb beef + 1 lb ground pork)
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tbsp Worcestershire sauce
4 oz mozzarella cheese, cut into small cubes (or use string cheese pieces)
BBQ rub (optional, for outside coating)

Fresh parsley or chopped basil, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat smoker: Set smoker to 250°F using hickory, oak, or cherry wood for best flavor.

Make the meatball mix: In a large bowl, combine ground meat, breadcrumbs, milk, egg, Parmesan, garlic, onion powder, salt, pepper, paprika, and Worcestershire. Mix just until combined—don’t overwork.

Stuff the meatballs: Take about 2 tbsp of meat mixture and flatten slightly in your hand. Place a cube of mozzarella in the center and wrap the meat around it, sealing well. Roll into a firm meatball. Repeat until all are made.

Optional rub coating: Lightly sprinkle the outside of each meatball with your favorite BBQ rub for extra flavor and bark.

Smoke the meatballs: Place meatballs directly on the smoker grate or on a wire rack. Smoke for 1.5 to 2 hours, or until internal temp reaches 165°F and cheese is melty inside.

Serve: Remove from smoker, garnish with fresh herbs if desired, and serve hot with BBQ sauce, marinara, or on slider buns.

Notes

Want a saucy finish? Brush with warm BBQ sauce or marinara during the last 15 minutes of smoking.

These freeze great—make a double batch and reheat in the oven or air fryer.

For extra heat, use pepper jack cheese inside or add crushed red pepper to the mix.