Smoked Stuffed Meatballs

If you’re craving bold, smoky flavors wrapped up in juicy, cheesy bites, these Smoked Stuffed Meatballs will hit the spot. They’re loaded with melty cheese inside, seasoned to perfection, and slow-smoked until irresistibly tender. Whether you’re serving them as a main dish, party appetizer, or game-day snack, these meatballs bring mouthwatering flavor in every bite.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Smoky Goodness – The slow smoking process gives these meatballs incredible depth of flavor.
Cheese-Stuffed Center – A melty, cheesy surprise in every bite.
Crowd-Pleaser – Perfect for gatherings, potlucks, or backyard BBQs.
Make-Ahead Friendly – Prep in advance and smoke when ready.
Versatile – Serve as sliders, over pasta, or on their own.

Ingredients You’ll Need

For the Meatballs:

• 1½ lbs ground beef (80/20 blend for best flavor)
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• 1 egg
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• ½ cup shredded mozzarella cheese (for mixing)

For the Filling:

• 6 oz mozzarella cheese, cut into ½-inch cubes
• Optional: ½ cup cooked spinach (squeezed dry and chopped)

For Smoking & Glaze:

• BBQ rub of choice (about 2 tbsp)
• 1 cup BBQ sauce (your favorite variety)
• Wood chips or pellets (hickory or applewood work great)

For Garnish & Serving:

• Chopped fresh parsley
• Extra BBQ sauce on the side
• Slider buns, hoagie rolls, or spaghetti (optional serving base)

Tools You’ll Need

• Mixing bowls
• Grill or smoker
• Baking sheet or grill-safe pan
• Instant-read thermometer
• Foil or parchment paper

Step-by-Step Instructions

Step 1: Prep the Meatball Mixture

1. In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to soften.
2. Add ground beef, egg, minced garlic, onion powder, oregano, smoked paprika, salt, pepper, Worcestershire sauce, and shredded mozzarella.
3. Mix gently with your hands or a fork until just combined—don’t overmix to keep them tender.

Step 2: Shape and Stuff the Meatballs
4. Take about 2 tablespoons of meat mixture and flatten it in your palm.
5. Place a cube of mozzarella (and optional spinach) in the center.
6. Wrap the meat around the filling and roll into a ball, sealing completely.
7. Repeat with the remaining mixture—you should get about 16 large meatballs.

Step 3: Season and Chill
8. Roll each meatball lightly in BBQ rub, coating all sides.
9. Place on a parchment-lined tray and refrigerate for 20–30 minutes to help them hold their shape during smoking.

Step 4: Preheat Your Smoker
10. Preheat your smoker to 250°F (121°C) using hickory, applewood, or your favorite wood chips.
11. Set up for indirect heat cooking if using a grill.

Step 5: Smoke the Meatballs
12. Arrange the meatballs on a grill-safe tray or directly on the smoker grates.
13. Smoke at 250°F for about 1 hour, or until the internal temperature reaches 160°F.
14. Brush generously with BBQ sauce during the last 15 minutes of cooking for a glossy glaze.

Step 6: Rest and Serve
15. Remove meatballs from the smoker and let rest for 5 minutes.
16. Garnish with chopped parsley and serve with extra BBQ sauce.
17. Enjoy them as-is, or serve over pasta, in a sub roll, or as sliders.

Tips for Perfect Smoked Meatballs
Keep It Juicy – Don’t overmix the meat, and let the breadcrumbs soak properly.
Seal Well – Make sure the cheese is fully enclosed to avoid leaks.
Chill Before Smoking – Helps the meatballs stay firm and round.
Use a Thermometer – Perfect doneness is 160°F; don’t rely on time alone.
Glaze Late – Adding BBQ sauce too early can burn it; brush it on near the end.

Serving Suggestions

• Slider-Style: Serve on mini buns with pickles and coleslaw.
• Pasta Night: Plate over spaghetti with extra BBQ sauce or marinara.
• Game-Day Platter: Set them out with toothpicks and dipping sauces like ranch or chipotle mayo.
• Stuffed Subs: Load into a toasted hoagie roll with melted provolone and grilled onions.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze uncooked or cooked meatballs (without sauce) for up to 2 months.

Reheating:
Oven: Bake at 350°F for 10-15 minutes until heated through.
Microwave: Use a microwave-safe dish and cover loosely. Heat in 30-second intervals.
Smoker/Grill: Warm over indirect heat until hot.

Frequently Asked Questions

1. Can I make these in the oven instead of a smoker?
Yes! Bake at 375°F for 20-25 minutes, then broil briefly to get a smoky, charred flavor.

2. What’s the best cheese for stuffing?
Mozzarella is classic, but you can also use cheddar, gouda, or pepper jack for extra kick.

3. Can I prep these ahead of time?
Absolutely! Assemble and refrigerate them up to 24 hours ahead. They can also be frozen before smoking.

4. Do I need a smoker to get smoky flavor?
Not necessarily. Use a smoking box or wrap wood chips in foil with holes and place over grill heat for a similar effect.

5. What kind of BBQ sauce works best?
A smoky, slightly sweet BBQ sauce pairs beautifully with the meat and cheese.

Final Thoughts
These Smoked Stuffed Meatballs are the ultimate comfort food with a flavorful twist. Whether you’re hosting friends, feeding the family, or just craving something hearty and delicious, they’re guaranteed to satisfy. The tender beef, gooey cheese center, and smoky BBQ glaze make every bite unforgettable.

Give them a try and let me know how they turn out! Don’t forget to leave a review and share your creations on social media—can’t wait to see your version.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Cuisine: American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 24g | Carbohydrates: 10g | Fat: 25g | Fiber: 1g | Sodium: 520mg

Print