We finally broke out the smoker this weekend, and Max declared these Smoked Stuffed Meatballs his new favorite food group. He calls them "meatball volcanoes" because when you bite into them, a river of melted cheese erupts from the center. These aren't your average spaghetti toppers; they are massive, smoky, BBQ-glazed beef bombs filled with gooey mozzarella.
Jump to:
- Why You Will Love This Smoked Stuffed Meatballs
- How To Make Smoked Stuffed Meatballs
- What Pairs Well With Smoked Stuffed Meatballs
- Smoked Stuffed Meatballs Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Smoked Stuffed Meatballs
- Smoked Stuffed Meatballs FAQs
- A BBQ Masterpiece
- Related
- Smoked Stuffed Meatballs
Why You Will Love This Smoked Stuffed Meatballs
You will love this recipe because it takes the classic comfort of a meatball and gives it a backyard BBQ upgrade. The low-and-slow smoking process infuses the meat with an incredible wood-fired flavor that you just can't get from an oven. The contrast between the savory, smoky exterior with its sticky BBQ glaze and the creamy, melted cheese center is absolute perfection. Whether you serve them as a hearty appetizer or a main dish, they are guaranteed to be the star of the show.
How To Make Smoked Stuffed Meatballs
To get that mouthwatering look from the picture, we start with a mix of ground beef and pork seasoned with our favorite BBQ rub. The trick is wrapping the meat around a cube of mozzarella cheese, sealing it tightly so no cheese escapes too early. We smoke them on a pellet grill (like a Traeger or Pit Boss) to cook them gently, then brush them generously with BBQ sauce in the final minutes to create a glossy, sticky bark.
Smoked Stuffed Meatballs Ingredients
The Meat Mixture
- 1 lb ground beef (80/20 is best for moisture)
- 1 lb ground pork (adds tenderness)
- ½ cup breadcrumbs (panko or Italian)
- 1 large egg
- ¼ cup milk
- 2 tablespoons BBQ dry rub (sweet and smoky works best)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
The Stuffing & Glaze
- 8 oz block Mozzarella cheese; cut into 1-inch cubes (or string cheese cut into chunks)
- 1 cup BBQ Sauce (your favorite thick, sticky brand)
- Fresh chives or green onions; chopped for garnish
Step by Step Method
Prep the Meat
- Preheat your smoker (Traeger, Pit Boss, or charcoal) to 225°F (107°C). Use hickory or cherry wood pellets for the best flavor.
- In a large bowl, mix the ground beef, ground pork, breadcrumbs, egg, milk, BBQ rub, garlic powder, and onion powder. Mom Tip: Mix gently with your hands just until combined—don't overwork it or the meatballs will be tough.
Stuff the Meatballs
- Take a handful of the meat mixture (about ¼ cup) and flatten it into a patty in your palm.
- Place a cube of mozzarella cheese in the center.
- Wrap the meat around the cheese, pinching the seams together tightly. Roll it between your palms to ensure it is completely sealed and smooth. This prevents the "volcano" from erupting too early!
Smoke
- Place the meatballs directly on the grill grates (or on a wire rack for easy transport).
- Smoke for 45 minutes to 1 hour. You want them to absorb that smoke flavor.
Glaze and Finish
- Increase the smoker temperature to 350°F (175°C).
- Brush each meatball generously with BBQ sauce.
- Cook for another 10–15 minutes until the sauce is tacky and the internal temperature of the meat reaches 165°F (74°C).
- Remove from the grill and garnish with fresh chopped chives immediately.
MAX’S REACTION
"Look at the cheese stretch! It's like a pizza inside a burger inside a meatball. I ate three of them before we even sat down for dinner!"
What Pairs Well With Smoked Stuffed Meatballs
Since these are rich and smoky, they need fresh sides. We love serving them with our vibrant Mexican Street Corn Chicken Salad (minus the chicken) or a crisp coleslaw. For a hearty dinner, pile them over our savory Texas Roadhouse Smothered Chicken style mashed potatoes or keep it light with Chicken Tzatziki Bowls veggie base.
Smoked Stuffed Meatballs Variations
Pit Boss / Traeger Style
Whether you are making Pit boss smoked stuffed meatballs or Traeger smoked stuffed meatballs, the method is the same. The key is the two-step temp: low smoke first, high heat to set the sauce.
Italian Twist
Swap the BBQ rub for Italian seasoning and the BBQ sauce for marinara. Use Smoked mozzarella stuffed meatballs for an extra layer of flavor.
Oven Baked
No smoker? No problem. Make Oven baked cheese stuffed meatballs by baking at 400°F for 20–25 minutes. You'll miss the smoke ring, but they will still be delicious.
Spicy Kick
Add a slice of jalapeño inside with the cheese block or use a spicy BBQ sauce for the glaze.
Equipment
- Pellet Grill / Smoker (or Oven)
- Meat Thermometer (essential for safety)
- Basting Brush
- Mixing Bowl
- Mom Tip: If you don't have a smoker, you can add a drop of liquid smoke to the meat mixture to mimic the flavor in the oven.
Storage / Make Ahead / Serving Tips
Make Ahead
You can assemble the raw stuffed meatballs up to a day in advance. Store them covered in the fridge until you are ready to fire up the smoker.
Refrigerator Storage
Leftovers keep well in an airtight container for 3–4 days.
Reheating
Reheat in the microwave or air fryer. If microwaving, cut them in half first so the cheese doesn't explode inside the microwave!
Top Tips for Best Smoked Stuffed Meatballs
The most critical step is sealing the meat around the cheese. If there is even a tiny crack, the cheese will leak out onto your grill grates. Roll them until they are perfectly smooth. Also, use block cheese instead of shredded; block cheese melts slower and stays inside the meatball better than shredded cheese, which tends to disappear into the meat.
Smoked Stuffed Meatballs FAQs
What kind of wood pellets should I use?
Hickory, Mesquite, or Cherry wood pair beautifully with the beef and BBQ sauce profile.
Can I use frozen meatballs?
No, you can't stuff frozen meatballs. This recipe requires fresh ground meat to enclose the cheese.
How do I know when they are done?
Use an instant-read thermometer. The meat should reach 165°F. Be careful not to puncture the cheese center too many times or it will leak!
Are these the same as Moink balls?
Similar! Moink balls are usually wrapped in bacon. You can definitely wrap these Smoked meatballs in bacon before smoking for an extra indulgent treat.
A BBQ Masterpiece
These meatballs are a showstopper appetizer or a fun family dinner. They are messy, cheesy, and packed with bold flavors. If you are looking for more protein-packed meals, try our hearty Chicken Tzatziki Bowls, the crowd-pleasing Texas Roadhouse Smothered Chicken, or the fresh and zesty Mexican Street Corn Chicken Salad.
Share your Smoked Stuffed Meatballs! Tag us @HannahCooking with #SmokedMeatballs; we’re dying to see that cheese pull!
⭐️ Rate this Smoked Stuffed Meatballs recipe and let us know what wood pellets you used!
Related
Looking for other recipes like Smoked Stuffed Meatballs? Try these:
- Pizza Hut Cheese Sticks25 Minutes
- Shrimp and Spinach Stuffed Pasta Rolls45 Minutes
- Chili Chicken Thighs30 Minutes
- One Pan Parmesan Orzo with Shrimp25 Minutes
Smoked Stuffed Meatballs
Equipment
- 1 Smoker (Pellet grill or charcoal)
- 1 Thermometer (Instant read)
- 1 Basting brush (For sauce)
Ingredients
- 1 lb ground beef - 80/20 blend
- 1 lb ground pork - For tenderness
- ½ cup breadcrumbs - Binder
- 1 egg - Binder
- 2 tablespoon BBQ rub - Seasoning
- 8 oz mozzarella cheese - Cubed block cheese
- 1 cup BBQ sauce - For glazing
- 2 tablespoon chives - Chopped garnish
Instructions
- Preheat smoker to 225°F. Mix beef, pork, crumbs, egg, and spices in a bowl.
- Form meat patties, place a cheese cube in the center, and seal tightly into a ball.
- Smoke meatballs directly on the grate for 45-60 minutes.
- Increase heat to 350°F. Brush meatballs with BBQ sauce and cook 10 more minutes until 165°F internal.
- Remove from grill, garnish with chives, and serve hot.
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