Elevate your meatball game with these Smoked Stuffed Meatballs! Juicy and flavorful, these meatballs are made with a blend of ground beef and pork, stuffed with gooey mozzarella cheese, and finished with a smoky, sweet BBQ glaze. Whether you’re hosting a backyard BBQ, game day gathering, or just craving a hearty treat, these smoked meatballs are sure to impress.
Ingredients:
Meatballs:
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup Italian panko crumbs
- ½ cup yellow onion, chopped
- ⅓ cup milk
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- 3 large eggs
- 2 teaspoons beef seasoning
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 9 sticks mozzarella string cheese, cut into thirds
BBQ Sauce:
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
Instructions:
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, panko crumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix until well combined but avoid overmixing to keep the meatballs tender.
- Stuff the Meatballs: Take a small portion of the meat mixture (about the size of a golf ball) and flatten it in your hand. Place a piece of mozzarella string cheese in the center and wrap the meat mixture around it, forming a ball. Ensure the cheese is fully enclosed. Repeat with the remaining mixture and cheese.
- Preheat the Smoker: Preheat your smoker to 250°F (120°C) and add your choice of wood chips for flavor (hickory, mesquite, or cherry wood work well).
- Smoke the Meatballs: Place the stuffed meatballs on the smoker grates or a wire rack. Smoke for 1.5–2 hours, or until the internal temperature reaches 165°F (74°C).
- Prepare the BBQ Sauce: While the meatballs smoke, combine the BBQ sauce, honey, and brown sugar in a saucepan over medium heat. Stir until the sugar is dissolved and the sauce is slightly thickened. Remove from heat.
- Glaze the Meatballs: During the last 20 minutes of smoking, brush the meatballs generously with the prepared BBQ glaze.
- Plate and Enjoy: Once the meatballs are fully cooked and glazed, remove them from the smoker. Let them rest for 5 minutes before serving. Enjoy as an appetizer, main dish, or sandwich filling!
Conclusion:
These Smoked Stuffed Meatballs with a Sweet BBQ Glaze are a smoky, cheesy, and flavorful delight. The tender meatball exterior pairs perfectly with the gooey mozzarella center and sweet barbecue glaze, making them a crowd-pleaser for any occasion. Try them once, and they’ll become a staple in your recipe collection!
Smoked Stuffed Meatballs with a Sweet BBQ Glaze
Juicy smoked meatballs stuffed with meltedmozzarella cheese and coated in a sweet, smoky BBQ glaze. Perfect as anappetizer or a hearty main course.
Meatballs:
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup Italian panko crumbs
- ½ cup yellow onion (chopped)
- ⅓ cup milk
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- 3 large eggs
- 2 teaspoons beef seasoning
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 9 sticks mozzarella string cheese (cut into thirds)
BBQ Sauce:
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, panko crumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix until well combined but avoid overmixing to keep the meatballs tender.
- Stuff the Meatballs: Take a small portion of the meat mixture (about the size of a golf ball) and flatten it in your hand. Place a piece of mozzarella string cheese in the center and wrap the meat mixture around it, forming a ball. Ensure the cheese is fully enclosed. Repeat with the remaining mixture and cheese.
- Preheat the Smoker: Preheat your smoker to 250°F (120°C) and add your choice of wood chips for flavor (hickory, mesquite, or cherry wood work well).
- Smoke the Meatballs: Place the stuffed meatballs on the smoker grates or a wire rack. Smoke for 1.5–2 hours, or until the internal temperature reaches 165°F (74°C).
- Prepare the BBQ Sauce: While the meatballs smoke, combine the BBQ sauce, honey, and brown sugar in a saucepan over medium heat. Stir until the sugar is dissolved and the sauce is slightly thickened. Remove from heat.
- Glaze the Meatballs: During the last 20 minutes of smoking, brush the meatballs generously with the prepared BBQ glaze.
- Plate and Enjoy: Once the meatballs are fully cooked and glazed, remove them from the smoker. Let them rest for 5 minutes before serving. Enjoy as an appetizer, main dish, or sandwich filling!