There’s something undeniably satisfying about biting into a perfectly cooked meatball only to discover a gooey, melted cheese center waiting inside. These Smoked Cheese Stuffed Meatballs take the classic comfort food to an entirely new level with a smoky, savory surprise in every bite.
Whether you’re serving them over pasta, nestled in a sub sandwich, or presenting them as appetizers at your next gathering, these meatballs deliver big flavor with minimal effort. The combination of seasoned meat and rich, smoked cheese creates a perfect harmony that will have everyone asking for seconds.
Why You’ll Love This
- Simple preparation with impressive results – perfect for both weeknight dinners and special occasions
- The smoked cheese adds a depth of flavor that elevates ordinary meatballs
- Kid-friendly while still sophisticated enough for adults
- Can be prepared ahead of time and cooked when needed
- Versatile – works as an appetizer, main dish, or in sandwiches
Ingredients
- 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
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
Instructions
- Preheat your smoker to 250°F.
- In a large mixing bowl, combine ground beef, ground pork, Italian panko crumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix gently until just combined – don't overmix.
- Place the bowl in the freezer for about 15 minutes to help thicken the mixture, making it easier to form the meatballs.
- Cut each mozzarella string cheese stick into 5 pieces, giving you 45 pieces total for stuffing.
- Using a medium cookie scoop, portion the meat mixture. Form each portion into a ball, press your thumb into the center to create a cavity, insert a piece of cheese, and wrap the meat around to completely enclose the cheese.
- Place the stuffed meatballs on an oiled wire rack and smoke at 250°F for 35-40 minutes.
- While the meatballs smoke, mix together BBQ sauce, honey, and brown sugar in a small bowl.
- After 35-40 minutes, brush the BBQ glaze on all the meatballs and continue smoking for an additional 10 minutes, or until internal temperature reaches 165°F.
- Remove from smoker and let rest for 5 minutes before serving to allow the cheese to set slightly.
Tips & Variations
- For a spicier version, add 1/2 teaspoon of red pepper flakes to the meat mixture or use pepper jack as your stuffing cheese
- Keep your hands slightly wet when forming the meatballs to prevent sticking
- Make sure to seal the cheese completely inside the meat to prevent leaking during cooking
- Try different smoked cheeses – smoked gouda, mozzarella, or provolone all work beautifully
- For a lighter option, substitute ground turkey or chicken for the beef and pork
- These can be baked instead of pan-fried: arrange on a baking sheet and cook at 400°F for about 20 minutes before adding to sauce
Serving Suggestions
These smoked cheese stuffed meatballs are incredibly versatile. Serve them over your favorite pasta with extra marinara sauce for a hearty main dish. They also make excellent sliders or sub sandwiches – just add them to a toasted roll with some melted provolone on top.
For an appetizer presentation, serve them with toothpicks alongside a small bowl of warm marinara for dipping. Add a simple green salad and garlic bread for a complete Italian-inspired meal that’s sure to impress.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days
- These freeze beautifully – either before or after cooking. Freeze cooked meatballs in sauce for up to 3 months
- To test for doneness, cut one meatball in half – it should be no longer pink inside and have reached 165°F
- For best flavor development, let the mixed meat mixture rest in the refrigerator for 30 minutes before forming meatballs
FAQs
Can I make these meatballs ahead of time?
Yes! You can form the meatballs up to a day ahead and refrigerate them covered, or freeze them uncooked for up to a month. You can also fully cook them and reheat when needed.
What’s the best cheese to use for stuffing?
Any good melting cheese with smoky flavor works well. Smoked gouda, smoked mozzarella, or smoked cheddar are excellent choices. Choose based on how pronounced you want the smoke flavor to be.
Why did my cheese leak out during cooking?
This usually happens when the meatballs aren’t sealed properly. Make sure the cheese is completely enclosed in the meat mixture and that there are no cracks or thin spots in your meatballs.
Can I cook these in a slow cooker?
Absolutely! Brown them first in a skillet, then transfer to a slow cooker with the sauce. Cook on low for 4-6 hours or on high for 2-3 hours.
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