Smoked Stuffed Meatballs offer a mouthwatering combination of juicy, flavorful meat, melty cheese, and a rich smoky finish that’s sure to delight anyone who tries them. These meatballs are slow-cooked on the smoker, infusing them with an irresistible smoky flavor that takes them far beyond traditional meatball recipes. Whether you serve them as a standalone appetizer, as part of a hearty meal with pasta, or piled high on a sub roll, these cheesy delights are packed with flavor in every bite.
Why You’ll Love This Recipe
- Smoky, Rich Flavor: Slow smoking infuses these meatballs with a deep, savory taste.
- Gooey, Melted Cheese Inside: The warm, gooey cheese adds a delightful surprise with each bite.
- Versatile Serving Options: Serve as an appetizer, with pasta, or on a sub roll for a complete meal.
- Great for Special Occasions: Perfect for BBQs, game days, or meal prepping.
- Simple, Flavorful Ingredients: Minimal ingredients with maximum flavor.
- Juicy on the Inside: The meat stays tender and moist, while the outside becomes slightly crisp.
- Customizable Fillings: Switch up the cheese or seasoning to suit your tastes.
- Impressive Yet Easy: You can impress guests with minimal preparation.
- Leftover-Friendly: Holds up well and tastes amazing the next day.
- Works with Any Ground Meat: You can use any ground meat of your choice for flexibility.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or a combination of ground beef and ground poultry)
- Eggs
- Italian-style breadcrumbs
- Freshly grated Parmesan cheese
- Minced garlic
- Onion powder
- Salt
- Ground black pepper
- Italian seasoning
- Mozzarella cheese cubes (for stuffing)
- BBQ sauce or marinara sauce (optional, for glazing)
Directions
- Preheat the Smoker: Set your smoker to 250°F. Use wood like hickory or oak to provide a rich, smoky flavor.
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, minced garlic, onion powder, salt, pepper, and Italian seasoning. Mix the ingredients thoroughly, but avoid overworking the meat to keep the texture light and tender.
- Stuff the Meatballs: Take a small portion of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and wrap the meat around it, forming a ball. Repeat until all the meatballs are formed, ensuring each one has a nice center of melted cheese.
- Place on the Smoker: Arrange the stuffed meatballs on a wire rack or directly on the smoker grates.
- Smoke the Meatballs: Smoke the meatballs at 250°F for 1.5 to 2 hours, or until the internal temperature reaches 160°F for ground beef or pork. The meatballs should be firm on the outside and tender on the inside.
- Optional Glaze: During the last 15 minutes of smoking, brush your meatballs with BBQ sauce or warm marinara sauce. This step adds a delicious glaze that enhances the flavor and gives the meatballs a beautiful finish.
- Rest and Serve: Once the meatballs are cooked, remove them from the smoker and let them rest for about 5 minutes. Serve the meatballs hot, either as an appetizer, with pasta, or in a sandwich with extra sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 1.5–2 hours
- Total Time: Approximately 2 hours and 20 minutes
Variations
- Lighten It Up: Use ground turkey or chicken instead of beef or pork for a leaner alternative.
- Flavor Options: Try stuffing the meatballs with different cheeses like cheddar, gouda, or pepper jack to suit your taste.
- Extra Decadence: Wrap each meatball with bacon before smoking to add an extra layer of richness and flavor.
- Spicy Kick: Add some finely chopped jalapeños into the meat mixture for a touch of heat.
- Meal Options: Serve the meatballs with garlic bread, over a bowl of pasta, or on a toasted sub roll for a heartier meal.
Storage and Reheating
- Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, place the meatballs in an oven set to 350°F or use an air fryer for the best texture. Heat for about 10–15 minutes, or until they’re heated through. You can also microwave them in short intervals, but oven or skillet reheating will preserve the texture better.
- Freezing: These meatballs freeze well! Once cooled, freeze them in a single layer on a tray, then transfer them to a freezer-safe bag for up to 2 months.
Smoked Stuffed Meatballs
Ingredients
- 1 1/2 pounds ground beef
- 1 large egg
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 8 oz mozzarella cubes (for stuffing)
- 1/4 cup BBQ sauce or marinara (optional)
Instructions
- Preheat your smoker to 250°F using hickory or oak wood for flavor.
- In a large bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, garlic, onion powder, salt, pepper, and Italian seasoning. Mix until fully incorporated.
- Take a small portion of the meat mixture, flatten it into a patty, and place a cube of mozzarella cheese in the center. Wrap the meat around the cheese and roll it into a firm ball. Repeat with the remaining meat mixture.
- Place the stuffed meatballs on a wire rack or directly on the smoker grate.
- Smoke the meatballs at 250°F for 1.5 to 2 hours, or until they reach an internal temperature of 160°F.
- In the last 15 minutes of smoking, brush the meatballs with BBQ sauce or marinara sauce, if desired.
- Remove the meatballs from the smoker and let them rest for 5 minutes before serving.
Notes
Nutrition
FAQs
What’s the best type of wood for smoking meatballs?
Hickory, oak, or a mix of fruitwoods like apple and cherry will impart a balanced, slightly sweet smoke flavor that complements the richness of the meatballs without overpowering them.
Can I use frozen mozzarella for stuffing?
Yes! In fact, frozen mozzarella holds its shape better when you stuff the meatballs and melts perfectly during the smoking process.
How do I prevent meatballs from falling apart?
To keep the meatballs from falling apart, make sure you’re using the right balance of breadcrumbs and eggs. Be sure to mix just until combined; overmixing can cause them to become dense and lose their shape.
Can I prepare these meatballs in advance?
Absolutely! You can prep the meatballs and store them in the refrigerator for up to 24 hours before smoking them. If you want to freeze them, you can shape and freeze them uncooked, then smoke them directly from the freezer.
Can I make these without a smoker?
No smoker? No problem! You can use a grill with indirect heat and some wood chips to achieve a similar smoky effect, or bake the meatballs in the oven if that’s more convenient for you.
What internal temperature should my meatballs reach?
For beef and pork meatballs, they should reach an internal temperature of 160°F. If using poultry, aim for 165°F for safety.
What’s the best cheese for stuffing?
Mozzarella is a classic choice, but you can also use cheddar, gouda, or even blue cheese for something more unique.
Can I glaze the meatballs with BBQ sauce and marinara?
Yes! Both BBQ sauce and marinara work beautifully as a glaze or dip. BBQ adds a smoky-sweet kick, while marinara gives a tangy, Italian flair. You can use either, or both!
Can I cook these on a pellet smoker?
Pellet smokers work great for smoking meatballs. They provide a consistent, even cooking temperature and infuse the meatballs with excellent smoke flavor.
How should I serve these meatballs?
These smoky, cheesy meatballs are versatile! Serve them as appetizers, on top of pasta, in a toasted sub roll, or alongside mashed potatoes for a filling meal.
Conclusion
Smoked Stuffed Meatballs are a show-stopping dish that combines rich flavors and a cheesy surprise inside. Whether you’re looking to impress guests at your next BBQ, preparing for game day, or simply want a comforting meal, these meatballs hit all the right notes. Easy to prepare and bursting with flavor, they’re a must-try for anyone with a smoker or grill. Grab your ingredients and fire up that smoker—you’re in for a treat!