Description
If you’re craving bold, smoky flavors wrapped up in juicy, cheesy bites, these Smoked Stuffed Meatballs will hit the spot. They’re loaded with melty cheese inside, seasoned to perfection, and slow-smoked until irresistibly tender. Whether you’re serving them as a main dish, party appetizer, or game-day snack, these meatballs bring mouthwatering flavor in every bite.
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Ingredients
For the Meatballs:
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1½ lbs ground beef (80/20 blend for best flavor)
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½ cup plain breadcrumbs
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¼ cup whole milk
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1 egg
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2 cloves garlic, minced
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1 tsp onion powder
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1 tsp dried oregano
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½ tsp smoked paprika
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1 tsp salt
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½ tsp black pepper
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1 tbsp Worcestershire sauce
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½ cup shredded mozzarella cheese (for mixing)
For the Filling:
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6 oz mozzarella cheese, cut into ½-inch cubes
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Optional: ½ cup cooked spinach (squeezed dry and chopped)
For Smoking & Glaze:
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BBQ rub of choice (about 2 tbsp)
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1 cup BBQ sauce (your favorite variety)
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Wood chips or pellets (hickory or applewood work great)
For Garnish & Serving:
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Chopped fresh parsley
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Extra BBQ sauce on the side
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Slider buns, hoagie rolls, or spaghetti (optional serving base)
Instructions
Step 1: Prep the Meatball Mixture
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In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to soften.
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Add ground beef, egg, minced garlic, onion powder, oregano, smoked paprika, salt, pepper, Worcestershire sauce, and shredded mozzarella.
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Mix gently with your hands or a fork until just combined—don’t overmix to keep them tender.
Step 2: Shape and Stuff the Meatballs
4. Take about 2 tablespoons of meat mixture and flatten it in your palm.
5. Place a cube of mozzarella (and optional spinach) in the center.
6. Wrap the meat around the filling and roll into a ball, sealing completely.
7. Repeat with the remaining mixture—you should get about 16 large meatballs.
Step 3: Season and Chill
8. Roll each meatball lightly in BBQ rub, coating all sides.
9. Place on a parchment-lined tray and refrigerate for 20–30 minutes to help them hold their shape during smoking.
Step 4: Preheat Your Smoker
10. Preheat your smoker to 250°F (121°C) using hickory, applewood, or your favorite wood chips.
11. Set up for indirect heat cooking if using a grill.
Step 5: Smoke the Meatballs
12. Arrange the meatballs on a grill-safe tray or directly on the smoker grates.
13. Smoke at 250°F for about 1 hour, or until the internal temperature reaches 160°F.
14. Brush generously with BBQ sauce during the last 15 minutes of cooking for a glossy glaze.
Step 6: Rest and Serve
15. Remove meatballs from the smoker and let rest for 5 minutes.
16. Garnish with chopped parsley and serve with extra BBQ sauce.
17. Enjoy them as-is, or serve over pasta, in a sub roll, or as sliders.
Notes
Keep It Juicy – Don’t overmix the meat, and let the breadcrumbs soak properly.
Seal Well – Make sure the cheese is fully enclosed to avoid leaks.
Chill Before Smoking – Helps the meatballs stay firm and round.
Use a Thermometer – Perfect doneness is 160°F; don’t rely on time alone.
Glaze Late – Adding BBQ sauce too early can burn it; brush it on near the end.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Cuisine: American