These juicy, Smoked Cheese Stuffed Meatballs are loaded with melty mozzarella, glazed with sweet and tangy BBQ sauce, and smoked to perfection for a flavor-packed appetizer or main dish. I first made them for a backyard cookout last summer, and they disappeared so fast I barely got one for myself. The combination of ground beef and pork keeps them tender and flavorful, the mozzarella center gets gooey and melty, and the BBQ glaze adds that perfect sweet-smoky finish.
If you love bold, dinner recipes, you'll also enjoy my Chicken Pillows and Corned Beef and Cabbage Casserole for easy, comforting meals that everyone devours.
Why You will Love This Smoked Cheese Stuffed Meatballs
These meatballs are everything you want in a party appetizer or main course: they're juicy, smoky, cheesy, and glazed with a sticky-sweet BBQ sauce that makes every bite addictive. The blend of ground beef and pork keeps them tender and flavorful, and the mozzarella center adds a fun surprise that makes them feel special. Smoking them low and slow infuses them with a rich, smoky flavor you can't get from baking or frying, and the BBQ glaze caramelizes beautifully in the last few minutes of cooking.
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Smoked Cheese Stuffed Meatballs Ingredients
Here's everything for the meatballs and the BBQ glaze.
See Recipe Card Below This Post For Ingredient Quantities
Meatballs:
- Ground beef: Two pounds give the meatballs their hearty, beefy flavor and structure.
- Ground pork: One pound keeps the meatballs juicy and tender. The fat content in pork adds moisture and richness.
- Italian panko breadcrumbs: These keep the meatballs light and tender while helping them hold their shape. Regular breadcrumbs work, but panko gives a better texture.
- Yellow onion: Adds sweetness and moisture to the meatball mixture.
- Milk: Helps bind everything together and keeps the meatballs moist.
- Grated Parmesan cheese: Adds savory, salty flavor and helps bind the mixture.
- Salt: Seasons the meat from the inside out.
- Eggs: Bind the meatball mixture together so they hold their shape while smoking.
- Beef seasoning: Adds extra savory depth. You can use any beef rub or steak seasoning you like.
- Pepper: Adds a little sharpness and heat.
- Garlic powder: Adds savory, garlicky flavor without needing to chop fresh garlic.
- Mozzarella string cheese: Nine sticks, cut into pieces, create the gooey, melty cheese center. String cheese works better than shredded mozzarella because it holds its shape and doesn't leak out.
BBQ Sauce:
- BBQ sauce: Use your favorite brand. A sweet, tangy sauce works best for this recipe.
- Honey: Adds extra sweetness and helps the sauce caramelize on the meatballs.
- Brown sugar: Adds depth and a sticky, caramelized finish.
How to Make Smoked Cheese Stuffed Meatballs
Follow these steps for juicy, smoky, cheese-stuffed meatballs with a sticky BBQ glaze.
- Prep the smoker: Preheat your smoker to 250°F (121°C). Use your favorite wood chips—hickory, mesquite, or applewood all work beautifully.
- Mix the meat: In a large mixing bowl, combine the ground beef, ground pork, Italian panko breadcrumbs, chopped onion, milk, grated Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix everything together gently with your hands or a spoon. Don't overmix, or the meatballs will be tough.
- Chill the mixture: Place the bowl in the freezer for about 15 minutes to firm up the mixture. This makes it easier to shape the meatballs and helps them hold together around the cheese.
- Prepare the cheese: While the mixture chills, cut each mozzarella stick into 5 pieces. You should have about 45 pieces total.
- Form the meatballs: Use a medium cookie scoop or your hands to scoop out a portion of the meat mixture. Flatten it slightly in your palm, press a piece of mozzarella into the center, then wrap the meat around it, making sure the cheese is completely sealed inside. Roll it into a smooth ball and place it on a wire rack. Repeat with the remaining mixture.
- Smoke the meatballs: Lightly oil a wire rack and place the meatballs on it. Put the rack in the smoker and smoke at 250°F for 35 to 40 minutes.
- Prepare the BBQ sauce: While the meatballs smoke, mix the BBQ sauce, honey, and brown sugar in a small bowl. Stir until the sugar is dissolved and the sauce is smooth.
- Glaze the meatballs: After 35 to 40 minutes, brush the smoked meatballs generously with the BBQ sauce. Return them to the smoker and cook for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is sticky and caramelized.
- Serve: Remove the meatballs from the smoker and serve them hot. They're perfect on their own, with toothpicks for easy serving, or over rice, pasta, or mashed potatoes.
Substitutions and Variations
Here are a few simple swaps and add-ins to make these meatballs your own.
Ground meat: Use all beef or all pork if you prefer, or swap in ground turkey or chicken for a lighter option. Just know that leaner meats will be slightly drier.
Cheese: Mozzarella is classic, but you can also use pepper jack for a spicy kick, smoked Gouda for extra smokiness, or cheddar for a sharper flavor.
Breadcrumbs: Use regular breadcrumbs, crushed crackers, or gluten-free breadcrumbs if needed.
Milk: Swap it for almond milk, oat milk, or even chicken broth.
BBQ sauce: Use a spicy BBQ sauce, honey mustard BBQ sauce, or even teriyaki sauce for a different flavor profile.
Add jalapeños: Mix diced jalapeños into the meat mixture or stuff a jalapeño slice in with the cheese for a spicy twist.
Bake instead of smoke: If you don't have a smoker, bake the meatballs at 375°F for 25 to 30 minutes, then brush with the glaze and bake for another 5 to 10 minutes.
Equipment
Here's what makes this recipe come together smoothly.
- Smoker: Any smoker works—pellet, charcoal, or electric. Set it to 250°F.
- Mixing bowl: For combining the meat mixture.
- Wire rack: Lets the smoke circulate around the meatballs evenly and prevents them from sitting in grease.
- Cookie scoop or large spoon: Helps you portion the meatballs evenly.
- Knife and cutting board: For cutting the mozzarella sticks and chopping the onion.
- Small bowl: For mixing the BBQ sauce glaze.
How to Store Smoked Cheese Stuffed Meatballs
These meatballs store well and reheat beautifully.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze the cooked meatballs in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheating: Warm the meatballs in a 350°F oven for 10 to 15 minutes, or heat them in the microwave in 30-second intervals. You can also reheat them on the grill or in the smoker for a few minutes to refresh the smoky flavor.
Serving Suggestions
These meatballs are delicious on their own, but here are a few ways to serve them.
- Serve them as an appetizer with toothpicks and extra BBQ sauce for dipping.
- Pile them on top of spaghetti or penne for a smoky twist on spaghetti and meatballs.
- Serve them over mashed potatoes, rice, or polenta for a hearty main course.
- Add them to a sub roll with melted cheese and marinara for a meatball sandwich.
- Pair them with a simple green salad or roasted vegetables for a complete meal.
If you're planning a party or game day spread, these pair wonderfully with my Breakfast Pizza with Hash Brown Crust or Seafood Bisque for a fun, flavorful menu.
Expert Tips
Here's what I've learned after making these meatballs many times.
Chill the mixture: Freezing the meat mixture for 15 minutes makes it easier to shape the meatballs and helps them hold together around the cheese.
Seal the cheese completely: Make sure the cheese is fully wrapped in the meat with no gaps. If any cheese is exposed, it will leak out during cooking.
Use string cheese: String cheese holds its shape better than shredded mozzarella and is less likely to leak out.
Don't overmix the meat: Overmixing makes the meatballs dense and tough. Mix just until everything is combined.
Oil the wire rack: This prevents the meatballs from sticking and makes cleanup easier.
Check the internal temperature: Use a meat thermometer to make sure the meatballs reach 165°F for safe eating.
Glaze at the end: Adding the BBQ sauce in the last 10 minutes prevents it from burning and gives you a sticky, caramelized finish.
Make them ahead: You can form the meatballs the night before, cover them tightly, and refrigerate until you're ready to smoke.
FAQ
Chill the meat mixture before forming the meatballs, make sure the cheese is completely sealed inside, and don't overmix the meat. Using eggs and breadcrumbs also helps bind everything together so the meatballs hold their shape.
Absolutely! Smoking meatballs at 250°F for 35 to 40 minutes infuses them with rich, smoky flavor. Just make sure to use a wire rack so the smoke circulates evenly around them.
Mozzarella is classic because it melts beautifully and has a mild flavor. Other great options include pepper jack for heat, smoked Gouda for extra smokiness, provolone for a mild, melty option, or cheddar for a sharper taste.
Smoked meatballs pair well with pasta, rice, mashed potatoes, polenta, roasted vegetables, garlic bread, or a simple green salad. They're also great on their own as an appetizer with BBQ sauce or marinara for dipping.
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Smoked Cheese Stuffed Meatballs
Ingredients
Method
- Preheat your smoker to 250°F (120°C).
- In a large mixing bowl, combine ground beef, ground pork, panko crumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, black pepper, and garlic powder. Mix gently until evenly combined.
- Chill the meat mixture in the freezer for 15 minutes to firm up, making it easier to form meatballs.
- Cut each mozzarella string cheese stick into five pieces.
- Using a medium cookie scoop, form meat mixture into balls. Press your thumb into the center, insert a piece of mozzarella, and carefully wrap meat around the cheese to seal.
- Place meatballs on a lightly oiled wire rack and arrange them in the smoker. Smoke at 250°F for 35–40 minutes.
- Meanwhile, whisk together BBQ sauce, honey, and brown sugar in a small bowl.
- After 35–40 minutes, brush the prepared BBQ sauce over the meatballs. Continue cooking for an additional 10 minutes or until internal temperature reaches 165°F.
- Remove meatballs from the smoker and serve immediately.
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