One fall afternoon at a roadside antique show just outside of Asheville, I struck up a chat with an older gentleman selling cast iron skillets and smoked pepper jelly. His stories were warm as the sun, but it was the aroma from a nearby grill that truly got my attention. He told me his wife made smoked meatballs with cheese tucked inside—said it was their potluck specialty for over 30 years. I’d never heard of such a thing. Cheese? Inside the meatball?
That evening, back in my little kitchen, I couldn’t shake the idea. I scribbled down notes, pulling from my mother’s meatloaf recipe and my own Sunday meatball routine. But I kept circling back to one thing: how to keep that cheesy center molten, not messy. After some tinkering—freezing the cheese, adjusting the meat blend, dialing in the smoker’s low, steady heat—it all came together.
Now, it’s a staple around here. These smoked cheese stuffed meatballs are rich, smoky, and downright comforting. They’ve got a crisp edge from the smoker and a gooey center that oozes just right when you bite in. They’re the kind of food that quiets a noisy table, if only for a moment.
And every time I make them, I think about that couple and the cast iron table. Recipes have a funny way of sticking to your soul like that.
Short Description
Smoked cheese stuffed meatballs are tender beef-and-pork bites filled with melted mozzarella and brushed in a sweet BBQ glaze—perfect for parties, tailgates, or backyard cookouts.
Key Ingredients
For the Meatballs:
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup Italian panko breadcrumbs
- ½ cup yellow onion, chopped
- ⅓ cup whole milk
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- 3 large eggs
- 2 teaspoons beef seasoning blend
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 9 mozzarella string cheese sticks
For the BBQ Glaze:
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
Tools Needed
- Large mixing bowl
- Medium cookie scoop
- Sharp knife
- Wire rack
- Baking sheet or smoker-safe tray
- Smoker or grill with a lid
- Basting brush
- Meat thermometer
Cooking Instructions
Step 1: Prepare the Meat Mixture
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, milk, Parmesan, salt, eggs, beef seasoning, pepper, and garlic powder. Mix until just combined. Avoid overworking the mixture.
Step 2: Chill the Mixture
Place the bowl in the freezer for about 15 minutes. This firms it up a bit, making the meat easier to shape and less sticky when rolling.
Step 3: Prep the Cheese
Cut each mozzarella string cheese stick into 5 equal pieces. You should have 45 small chunks ready for stuffing.
Step 4: Shape and Fill the Meatballs
Use a medium cookie scoop to portion the meat. Flatten each scoop slightly, press your thumb in the center, tuck a piece of mozzarella inside, and seal the meat completely around it. Roll gently into a firm ball.
Step 5: Preheat the Smoker
Heat your smoker to 250°F. Use a mild wood like hickory, cherry, or applewood for a nice balance.
Step 6: Smoke the Meatballs
Place the meatballs on an oiled wire rack over a baking sheet or directly on smoker grates. Smoke at 250°F for 35–40 minutes.
Step 7: Make the BBQ Glaze
While meatballs are smoking, stir together BBQ sauce, honey, and brown sugar in a small bowl.
Step 8: Glaze and Finish Smoking
After the initial 35–40 minutes, brush each meatball with the BBQ glaze. Continue smoking for another 10 minutes, or until the internal temperature reaches 165°F.
Step 9: Rest and Serve
Remove from smoker and let rest for 5 minutes. This gives the cheese time to settle and keeps it from spilling out too quickly when served.
Why You’ll Love This Recipe
– Smoky exterior with juicy, cheesy centers
– Crowd-pleasing flavor with minimal fuss
– Great make-ahead option for parties or game day
– Balanced seasoning—savory, sweet, and a little tangy
– Customizable with different cheeses or sauces
– Kid-friendly and adult-approved
– Easy to scale up for a large group
Mistakes to Avoid & Solutions
Overmixing the meat
Makes the texture tough. Mix just until combined.
Skipping the chill time
Warm meat mixture is harder to shape. A short chill firms it up for clean rolling.
Cheese leaking out
Seal the meatball completely and firmly around the cheese. Press and pinch seams closed.
Smoking too hot
High temps can dry out the meatballs. Keep the smoker steady at 250°F.
Glaze applied too early
If added too soon, it can burn. Wait until the last 10 minutes of smoking.
Serving and Pairing Suggestions
Serve these meatballs warm right off the smoker, arranged on a wooden board or in a big bowl with toothpicks for parties. They also shine over creamy mashed potatoes or buttered noodles for a heartier meal.
Pair them with coleslaw, baked beans, or roasted corn on the cob. For drinks, iced tea, craft beer, or a cold cider work beautifully. If serving buffet-style, keep them warm in a slow cooker set to “warm.”
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooked meatballs in a single layer, then transfer to a freezer-safe bag. Good for up to 3 months.
Reheat in oven at 325°F for 10–12 minutes until warmed through.
Microwave in 30-second intervals, covered with a damp paper towel to prevent drying.
Avoid overcooking when reheating, or cheese may leak.
FAQs
1. Can I make these meatballs ahead of time?
Yes, shape and stuff them a day ahead. Store covered in the fridge and smoke when ready.
2. What if I don’t have a smoker?
Use your oven at 375°F. Bake for 20 minutes, glaze, then finish under the broiler for 3–4 minutes.
3. Can I use ground turkey or chicken instead?
Yes, but reduce the milk slightly, and add a tablespoon of olive oil for moisture.
4. What BBQ sauce works best?
Use your favorite! A smoky, slightly sweet sauce complements the cheese best.
5. How do I know when they’re done?
Use a meat thermometer. The internal temp should read 165°F right in the center.
Tips & Tricks
Lightly oil your hands when rolling meatballs to prevent sticking.
Freeze cheese chunks for 15 minutes for cleaner stuffing.
Use a digital thermometer to avoid overcooking.
Try adding a pinch of red pepper flakes for subtle heat.
Let the meatballs rest after cooking—cheese settles and flavors deepen.
Recipe Variations
Spicy Jalapeño Version
Swap mozzarella with pepper jack. Add 1 finely diced jalapeño to the meat mixture. Skip the sweet glaze and use chipotle BBQ sauce instead.
Italian-Inspired Version
Replace BBQ glaze with marinara. Use fresh basil, oregano, and a cube of provolone in the center. Serve with spaghetti and extra Parmesan.
Breakfast Meatballs
Use maple breakfast sausage in place of ground pork. Stuff with cheddar and glaze with a maple syrup–mustard blend. Serve with scrambled eggs or biscuits.
Tex-Mex Twist
Add 1 teaspoon cumin and ½ teaspoon chili powder to the mix. Stuff with queso fresco. Serve with guacamole and a side of salsa.
Final Thoughts
I never expected meatballs to remind me of that crisp fall day with the antique seller and his smoky roadside booth. But food has a funny way of capturing little moments like that. These meatballs—smoky on the outside, gooey at the center—have become something I come back to whenever I want to share a meal that feels special but grounded.
They’re not flashy or complicated, just good. Reliable. And they always get a few raised eyebrows when people discover the melted cheese tucked inside.
If they make it to your table and bring about a few smiles or quiet nods of approval, then they’ve done their job. I suppose we all just want our recipes to feel like home.
Smoked Cheese Stuffed Meatballs
Print ThisIngredients
- For the Meatballs:
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup Italian panko breadcrumbs
- ½ cup yellow onion, chopped
- ⅓ cup whole milk
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- 3 large eggs
- 2 teaspoons beef seasoning blend
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 9 mozzarella string cheese sticks
- For the BBQ Glaze:
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
Instructions
Step 1: Mix the Meat
Combine beef, pork, breadcrumbs, onion, milk, Parmesan, salt, eggs, seasoning, pepper, and garlic powder. Mix just until combined.
Step 2: Chill
Freeze the mixture for 15 minutes to firm it up.
Step 3: Prep Cheese
Cut each mozzarella stick into 5 chunks (you’ll need 45 pieces).
Step 4: Shape & Stuff
Scoop meat, flatten slightly, add cheese, and seal. Roll into firm balls.
Step 5: Preheat Smoker
Set smoker to 250°F using mild wood like hickory or cherry.
Step 6: Smoke
Place meatballs on a rack and smoke for 35–40 minutes.
Step 7: Make Glaze
Mix BBQ sauce, honey, and brown sugar.
Step 8: Glaze & Finish
Brush glaze on meatballs. Smoke 10 more minutes or until they reach 165°F.
Step 9: Rest & Serve
Let meatballs rest 5 minutes before serving.
