Smoked Cheese Stuffed Meatballs (Print Version)

# Ingredients:

→ For the meatballs

01 - 2 pounds ground beef
02 - 1 pound ground pork
03 - 1 cup Italian panko breadcrumbs
04 - ½ cup yellow onion, chopped
05 - ⅓ cup whole milk
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon salt
08 - 3 large eggs
09 - 2 teaspoons beef seasoning blend
10 - 1 teaspoon black pepper
11 - 1 teaspoon garlic powder
12 - 9 mozzarella string cheese sticks

→ For the BBQ glaze

13 - 1 cup BBQ sauce
14 - 1 tablespoon honey
15 - 1 tablespoon brown sugar

# Instructions:

01 - Preheat your smoker to 250°F.
02 - 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.
03 - Place the bowl in the freezer for about 15 minutes to help thicken the mixture, making it easier to form the meatballs.
04 - Cut each mozzarella string cheese stick into 5 pieces, giving you 45 pieces total for stuffing.
05 - 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.
06 - Place the stuffed meatballs on an oiled wire rack and smoke at 250°F for 35-40 minutes.
07 - While the meatballs smoke, mix together BBQ sauce, honey, and brown sugar in a small bowl.
08 - 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.
09 - Remove from smoker and let rest for 5 minutes before serving to allow the cheese to set slightly.

# Notes:

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

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