Smoked Cheese Stuffed Meatballs

I grew up in a small house with a backyard big enough for two things—my dad’s beat-up smoker and a folding table covered in mismatched plates. Every Sunday, he’d roll up his sleeves, toss meat on the smoker, and send me inside with one job: bring out the cheese. Cheese was our secret weapon.

We stuffed it into jalapeños, folded it into bread dough, and tucked it into meat patties long before “stuffed” became a buzzword. Fast forward a couple of decades, now I’m the one manning the smoker on weekends, especially when I’m trying to stretch a pack of ground beef into something that actually gets my kids excited to eat.

These Smoked Cheese Stuffed Meatballs are pure weeknight gold. They’re easy enough to pull together after work, but still feel special when dinner’s a little “blah” and everyone’s tired. I make a big batch, throw half in the freezer, and watch the rest disappear faster than I can set the table.

My youngest always tries to guess which one’s got the biggest cheese pocket. My husband hovers by the smoker with a fork like it’s a tasting booth. I like recipes that feel like a win without turning the kitchen into chaos—and this one fits that bill.

Short Description

Smoked Cheese Stuffed Meatballs are tender, flavor-packed meatballs filled with gooey mozzarella, slow-smoked to juicy perfection, and glazed with a sweet, sticky BBQ sauce. Ideal for family dinners, meal prep, or party appetizers.

Key Ingredients

For the Meatballs:

• 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 (cut into 5 pieces each)

For the BBQ Glaze:

• 1 cup BBQ sauce
• 1 tablespoon honey
• 1 tablespoon brown sugar

Tools Needed

• Smoker or pellet grill
• Large mixing bowl
• Wire rack
• Medium cookie scoop
• Sharp knife
• Basting brush
• Food thermometer

Cooking Instructions

Step 1: Preheat the Smoker
Set your smoker to 250°F. Let it fully preheat while you prepare the meatballs.

Step 2: Mix the Meatball Base
In a large bowl, combine the ground beef, pork, breadcrumbs, onion, milk, Parmesan, salt, eggs, seasoning blend, pepper, and garlic powder. Mix just until combined—overmixing makes meatballs tough.

Step 3: Chill the Mixture
Place the bowl in the freezer for 15 minutes. This firms up the mixture, making it easier to roll.

Step 4: Prepare the Cheese
Cut each mozzarella string cheese stick into 5 equal pieces, giving you 45 small chunks to stuff into the meatballs.

Step 5: Form and Stuff the Meatballs
Scoop out the meat mixture using a medium cookie scoop. Roll into balls, press your thumb into the center, and insert a cheese piece. Mold the meat around it to seal completely.

Step 6: Arrange and Smoke
Place the meatballs on a lightly oiled wire rack. Smoke at 250°F for 35–40 minutes.

Step 7: Make the BBQ Glaze
While the meatballs smoke, mix together the BBQ sauce, honey, and brown sugar in a small bowl until smooth.

Step 8: Glaze and Finish Cooking
Brush the glaze over each meatball and smoke for another 10 minutes, or until the internal temperature reaches 165°F.

Step 9: Rest and Serve
Remove from the smoker and let rest for 5 minutes. This helps the cheese set slightly so it doesn’t ooze out immediately.

Why You’ll Love This Recipe

– Super cheesy and juicy inside

– Smoky flavor with a sweet glaze

– Great for parties, dinners, or meal prep

– Freezer-friendly for future meals

– Family-approved and kid-friendly

– Uses simple, pantry-staple ingredients

– Flexible—serve alone or in sandwiches

Mistakes to Avoid & Solutions

Overmixing the meat
Too much mixing makes meatballs dense. Gently fold ingredients until just combined.

Cheese leaking out during smoking
Seal the meat tightly around the cheese. If there are cracks, reshape before smoking.

Dry meatballs
Don’t skip the pork or milk—they add moisture. Use a thermometer to avoid overcooking.

Using cold glaze
Brush warm or room-temp glaze so it spreads evenly and sticks.

Skipping the chill step
Warm meat mixture is sticky and harder to shape. A short freeze firms it up without freezing solid.

Serving and Pairing Suggestions

Serve these meatballs straight from the smoker with toothpicks for a party tray, or pile them on toasted buns for smoky sliders. They’re fantastic with mashed potatoes, pasta, or grilled vegetables.

For drinks, pair with iced tea, beer, or a bold red wine like Zinfandel. If serving at a party, add a tangy slaw or crisp pickles on the side to balance the richness.

Storage and Reheating Tips

Refrigerate: Store in an airtight container up to 4 days.

Freeze: Place cooled meatballs in a freezer-safe bag. Freeze up to 2 months.

Reheat (Oven): Bake at 325°F for 10–12 minutes, covered loosely with foil.

Reheat (Microwave): Heat in 30-second bursts with a damp paper towel on top to retain moisture.

Reheat (Air fryer): 350°F for 5–6 minutes for a slightly crisp outside.

FAQs

1. Can I use just ground beef?
Yes, but the pork adds fat and flavor. If skipping pork, add an extra egg or tablespoon of milk to help with moisture.

2. What kind of wood chips should I use?
Hickory or applewood works beautifully. Hickory adds bold smokiness, while applewood gives a sweeter, lighter flavor.

3. Can I bake these instead of smoking?
Absolutely. Bake at 375°F for 20–25 minutes. Brush with BBQ glaze halfway through.

4. How do I keep the cheese from leaking out?
Fully enclose the cheese in meat, pinching any seams shut. Let them rest before slicing.

5. What’s the best BBQ sauce for this?
Use your favorite! I love a thick, smoky Kansas City-style sauce or a tangy vinegar-based one for contrast.

Tips & Tricks

Lightly oil your hands when rolling meatballs to prevent sticking.

Don’t crowd the smoker—space them out for even cooking.

Add a pinch of red pepper flakes for a hint of heat.

Let the cheese sit out for 10 minutes before stuffing—it’s easier to work with.

Use a cookie scoop for evenly sized meatballs that cook at the same rate.

Recipe Variations

Spicy Jalapeño Version:
Add 1 finely diced jalapeño to the meat mixture and use pepper jack cheese instead of mozzarella. Brush with chipotle BBQ sauce for extra kick.

Italian Style:
Use Italian sausage instead of plain pork, swap mozzarella with provolone, and skip the BBQ glaze. Serve with marinara sauce and pasta.

Mini Party Bites:
Use a small cookie scoop for bite-sized meatballs. Cut the string cheese into smaller pieces. Smoke for 25–30 minutes instead, then glaze.

Bacon-Wrapped Version:
After stuffing, wrap each meatball in a half-slice of thin bacon before smoking. The bacon crisps up and adds a rich, smoky layer.

Low-Carb/Keto:
Swap panko breadcrumbs with almond flour or crushed pork rinds. Use sugar-free BBQ sauce and skip the honey/brown sugar in the glaze.

Final Thoughts

We didn’t even make it to the dining table. The four of us stood around the counter, eating meatballs right off the tray, still warm from the smoker. My older son asked if we could have them again next weekend. My daughter just gave me a thumbs-up between bites. That’s all I needed. Some meals are fancier, some are healthier, but this one? It’s ours.