Description
These smoked stuffed meatballs are packed with flavor and filled with melty cheese for a fun surprise inside. Slow-smoked on your pellet grill or smoker, they’re juicy, smoky, and totally irresistible. Great for game day, cookouts, or topping off your favorite pasta!
Ingredients
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1 1/2 pounds ground beef (80/20)
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1/2 pound ground pork
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1 cup Italian breadcrumbs
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1/2 cup grated Parmesan cheese
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2 large eggs
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3 garlic cloves, minced
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon Italian seasoning
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1 teaspoon onion powder
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12-16 small cubes of mozzarella or cheddar cheese (for stuffing)
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Your favorite BBQ sauce or marinara (optional for basting or serving)
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Fresh parsley, for garnish (optional)
Instructions
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Preheat smoker to 250°F.
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Mix the meatball mixture: In a large bowl, combine ground beef, pork, breadcrumbs, Parmesan, eggs, garlic, Worcestershire, salt, pepper, Italian seasoning, and onion powder. Mix just until combined—don’t overwork.
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Form and stuff: Scoop about 2 tablespoons of the meat mixture and flatten slightly. Place a cube of cheese in the center, then wrap the meat around it and roll into a ball. Repeat with remaining mix.
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Smoke the meatballs: Place stuffed meatballs directly on the smoker grates or on a wire rack. Smoke for about 1½ to 2 hours, or until internal temp hits 160°F.
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Optional glaze: In the last 15 minutes, brush with BBQ sauce or marinara for extra flavor.
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Serve hot: Garnish with fresh parsley and serve with extra sauce for dipping or over pasta.
Notes
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For spicier meatballs, mix in crushed red pepper or use pepper jack cheese.
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These can be made ahead and refrigerated before smoking.
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Try them in subs, sliders, or over mashed potatoes for a hearty meal.