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Smoked Cheese Stuffed Meatballs

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Beef and pork meatballs stuffed with mozzarella cheese, smoked at 250°F and glazed with BBQ sauce. Takes 1 hour 40 minutes, makes 45 meatballs.

Tags: #beef #cheese #cookies

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Clare Greco
Updated on Fri, 06 Jun 2025 15:24:38 GMT
Smoked Cheese Stuffed Meatballs
Smoked Cheese Stuffed Meatballs | recipesbyclare.com
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Smoked Cheese-Stuffed Meatballs combine beef, pork, Italian panko, onion, milk, Parmesan, eggs, and seasonings around individual mozzarella centers. A low 250°F smoke cooks the 45 meatballs gently before a sweet barbecue, honey, and brown-sugar glaze gives them a glossy finish.

The recipe yields 45 meatballs, or 12 servings, with 20 minutes of preparation and 80 minutes of listed cooking time, for 100 minutes total. Chilling the meat mixture and completely enclosing every cheese piece make the large batch easier to shape and less likely to leak.

Smoked Cheese-Stuffed Meatball Ingredients

Ground beef, ground pork, Italian panko, onion, milk, Parmesan, three eggs, seasonings, nine mozzarella sticks, barbecue sauce, honey, and brown sugar
Ground beef, ground pork, Italian panko, onion, milk, Parmesan, three eggs, seasonings, nine mozzarella sticks, barbecue sauce, honey, and brown sugar | Recipes by Clare
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Use 2 pounds ground beef, 1 pound ground pork, 1 cup Italian panko breadcrumbs, ½ cup chopped yellow onion, ⅓ cup whole milk, ½ cup grated Parmesan, 1 teaspoon salt, 3 large eggs, 2 teaspoons beef seasoning blend, 1 teaspoon black pepper, and 1 teaspoon garlic powder.

For the centers, use exactly 9 mozzarella string-cheese sticks. The glaze needs 1 cup BBQ sauce, 1 tablespoon honey, and 1 tablespoon brown sugar.

If you enjoy this recipe, you may also like Ham and Mozzarella Cheese Sticks.

How to Make Smoked Cheese-Stuffed Meatballs

Four stages showing meat mixture with forty-five cheese pieces, forty-five stuffed meatballs, meatballs smoking in a five-by-nine grid, and forty-five glazed meatballs
Four stages showing meat mixture with forty-five cheese pieces, forty-five stuffed meatballs, meatballs smoking in a five-by-nine grid, and forty-five glazed meatballs | Recipes by Clare
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  1. Preheat the smoker to 250°F.
  2. Gently combine beef, pork, panko, onion, milk, Parmesan, salt, eggs, beef seasoning, pepper, and garlic powder.
  3. Freeze the bowl about 15 minutes.
  4. Cut each of 9 cheese sticks into 5 pieces, making exactly 45.
  5. Scoop 45 meat portions, make a cavity in each, insert one cheese piece, and seal completely.
  6. Arrange on an oiled wire rack and smoke at 250°F for 35–40 minutes.
  7. Mix BBQ sauce, honey, and brown sugar.
  8. Brush every meatball and smoke 10 minutes more, until centers reach 165°F.
  9. Rest 5 minutes before serving.

For storage details after serving, the USDA leftovers and food safety guidance.

Preheat the Smoker to 250°F

Mix Beef, Pork, and Binders Gently

Chill the Mixture for Fifteen Minutes

Cut Nine Cheese Sticks into Forty-Five Pieces

Portion and Shape Forty-Five Meatballs

Smoke the First Thirty-Five to Forty Minutes

Mix the Three-Ingredient BBQ Glaze

Finished smoked cheese-stuffed meatballs coated with glossy barbecue glaze
Finished smoked cheese-stuffed meatballs coated with glossy barbecue glaze | recipesbyclare.com
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Glaze and Smoke Ten Minutes More

Rest Five Minutes Before Serving

Make Ahead and Freeze Within the Guidance

Conclusion

At 250°F, gently mix the meatball ingredients and freeze the bowl 15 minutes. Cut 9 cheese sticks into 5 pieces each. Form exactly 45 stuffed, completely sealed meatballs and smoke on an oiled rack for 35–40 minutes. Mix 1 cup BBQ sauce with 1 tablespoon each honey and brown sugar, brush all meatballs, smoke 10 minutes more to 165°F, and rest 5 minutes.

Frequently Asked Questions

→ How many meatballs does the recipe make?

It makes exactly 45 mozzarella-stuffed meatballs, divided into 12 servings.

→ Why chill the meat mixture?

About 15 minutes in the freezer firms the mixture so it is easier to shape securely around cheese.

→ How long do the meatballs smoke?

Smoke 35–40 minutes unglazed, then glaze and smoke for another 10 minutes.

→ What internal temperature is required?

Continue smoking until the center of the meatballs reaches exactly 165°F.

4.80 from 134 votes

Smoked Cheese Stuffed Meatballs

Preparation Time:
20 Minutes
Cook Time:
80 Minutes
Total Cooking Time:
100 Minutes
Number of Servings:
12
Smoked Cheese Stuffed Meatballs
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Juicy smoked meatballs with melted mozzarella centers and sweet BBQ glaze. Perfect party food or impressive dinner.

Ingredients You'll Need

  • For the meatballs

  • For the BBQ glaze

How to Make It

1.

1. Prepare the smoker: Preheat your smoker to 250°F.

2.

2. Make the meatball mixture: 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.

3.

3. Chill the mixture: Place the bowl in the freezer for about 15 minutes to help thicken the mixture, making it easier to form the meatballs.

4.

4. Prepare the cheese: Cut each mozzarella string cheese stick into 5 pieces, giving you 45 pieces total for stuffing.

5.

5. Form stuffed meatballs: 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.

6.

6. First smoke session: Place the stuffed meatballs on an oiled wire rack and smoke at 250°F for 35-40 minutes.

7.

7. Prepare BBQ glaze: While the meatballs smoke, mix together BBQ sauce, honey, and brown sugar in a small bowl.

8.

8. Glaze and finish: 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.

9.

9. Rest and serve: Remove from smoker and let rest for 5 minutes before serving to allow the cheese to set slightly.

Extra Information

  1. Chilling the meat mixture makes it much easier to handle and form around the cheese.
  2. Make sure to completely seal the cheese inside the meat to prevent it from oozing out during cooking.
  3. You can prep these meatballs 24-48 hours ahead and store in the fridge before smoking.
  4. These freeze well for up to 2 months - freeze without the BBQ sauce for best results.

Essential Tools

  • Smoker
  • Large mixing bowl
  • Wire rack
  • Medium cookie scoop
  • Meat thermometer
  • Pastry brush

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from panko breadcrumbs
  • Contains eggs
  • Contains dairy from cheese and milk

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 407
  • Total Fat: 26 g
  • Total Carbohydrate: 18 g
  • Protein: 23 g