Smoked Cheese Stuffed Meatballs with BBQ Glaze Recipe

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The Comfort of Smoked Cheese Stuffed Meatballs with BBQ Glaze Recipe

There’s something truly magical about meatballs—especially when they’re kissed by the gentle embrace of smoke and filled with velvety, molten cheese. I love how this Smoked Cheese Stuffed Meatballs with BBQ Glaze Recipe takes the classic comfort food up a notch, offering that golden, lightly crisp exterior with a luscious, cheesy center that pulls you in with every bite.

When you fire up the smoker low and slow, a whole new world of aroma unfolds—smoky, earthy, yet sweet from the BBQ glaze. It’s the kind of dish that quietly steals the show at any gathering, or just turns an ordinary weekend dinner into an occasion. You’ll notice how the mozzarella inside stays delightfully stretchy, while the smoky seasoning blends seamlessly with the sweetness of the glaze.

I’ve made these meatballs on lazy Sunday afternoons, and they’ve never failed to satisfy my craving for something both hearty and comforting. Once you try this recipe, you’ll find yourself reaching for it whenever you want to impress without fussing over complicated steps.

Ingredient Guide

• Ground beef & pork: The mix creates a juicy, flavorful base with balanced fat content for tender meatballs.
• Italian panko crumbs: Light texture helps bind without heaviness; you can substitute plain panko if needed.
• Yellow onion: Adds subtle sweetness and moisture—freshly chopped is best to keep that aroma alive.
• Milk: Moisturizes the crumbs, keeping meatballs tender and not dry.
• Parmesan cheese: Sharp, nutty notes that elevate overall flavor complexity.
• Salt & seasonings (Beef Seasoning, pepper, garlic powder): These enhance and round out the savory profile—adjust to your taste.
• Eggs: Natural binder, helps maintain shape during smoking and cooking.
• Mozzarella string cheese: The gooey, melty heart of each meatball—cut into portions for even stuffing.
• BBQ sauce, honey & brown sugar: Creates sticky-sweet glaze layers for smoky, caramelized finish.

Prep Before You Begin

Timing is everything here. Allow yourself about 20 minutes to prep your ingredients and get your smoker ready at 250°F. I like to have all my components organized — that classic mise en place really smooths out the process. Setting your smoker early ensures it’s stable at the right temp, so your meatballs develop that perfect smoke ring and stay juicy inside.

How to Make Smoked Cheese Stuffed Meatballs with BBQ Glaze Recipe

1. Preheat your smoker to 250 degrees Fahrenheit. A steady, low temp ensures your meatballs absorb just the right amount of smoke without drying out.
2. Combine the meat mixture: In a large bowl, gently mix ground beef, ground pork, Italian panko crumbs, chopped yellow onion, milk, grated Parmesan, salt, eggs, beef seasoning, pepper, and garlic powder. Be careful not to overmix; that keeps your meatballs tender, not dense.
3. Chill the mixture: Pop the bowl into the freezer for 15 minutes—this firms up the mix and makes forming the meatballs a much cleaner, less sticky process.
4. Prepare the cheese: Cut each mozzarella string cheese stick into 5 equal pieces. This bite-sized portion melts perfectly inside each meatball.
5. Form the meatballs: Using a medium cookie scoop, portion out the meat mixture. Take each scoop and gently press your thumb into the center to create a cavity. Nestle a piece of string cheese inside, then carefully wrap the meat around, sealing that cheesy surprise within. This step is crucial to prevent the cheese from leaking during cooking.
6. Place meatballs on an oiled wire rack: Give yourself some room between each ball to allow smoke to circulate evenly. Then slide the rack into the smoker.

7. Smoke the meatballs for 35-40 minutes at 250°F. You’ll notice the outside turning lightly crisp and golden, while that smoky aroma builds up beautifully.
8. Mix your BBQ glaze: In a small bowl, stir together BBQ sauce, honey, and brown sugar until smooth and glossy.
9. Brush the glaze over each meatball. This final touch caramelizes under heat, adding a sticky, sweet counterpoint to the smoke.
10. Return meatballs to smoker and cook for an additional 10 minutes, or until the internal temperature reaches a safe 165°F. This ensures the meat is juicy and fully cooked, while the glaze sets perfectly.
11. Remove from smoker and serve immediately. The cheese inside is hot and melty—perfect when paired with simple sides or tossed on a crusty bun.

Creative Variations for Smoked Cheese Stuffed Meatballs with BBQ Glaze Recipe

• Swap mozzarella for smoked gouda or pepper jack to dial up the smoky or spicy vibes.
• Add fresh chopped herbs like basil or oregano to the meat mixture for a fresh herbal lift.
• Use a spicy BBQ sauce and toss with pickled jalapeños for a fiery twist.
• Serve these meatballs over creamy polenta or garlic mashed potatoes for a comforting meal.
• Try mixing turkey and pork instead of beef for a lighter but juicy option.
• For a vegetarian spin, stuff large grilled mushrooms with smoked cheese and brush with BBQ glaze.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or air fryer to maintain crispness.
• Freeze: After smoking but before glazing, freeze meatballs individually on a sheet tray. Once solid, store in a zip-top freezer bag for up to 3 months.
• Reheat from frozen: Bake at 375°F for about 20 minutes, then brush with warmed BBQ glaze and finish with 5 more minutes of cooking for a fresh finish.
• Glaze fresh before serving: To preserve that sticky-sweet layer, always apply BBQ glaze right before serving rather than before freezing.

Smoked Cheese Stuffed Meatballs with BBQ Glaze Recipe FAQs

• Can I use just beef or just pork? Absolutely! Using both balances fat and flavor well, but single meat options work if adjusted for fat content.
• What if I don’t have a smoker? You can bake these in a 375°F oven on a wire rack for about 25-30 minutes, then brush with glaze and broil briefly to caramelize.
• How do I prevent cheese from oozing out? Make sure you seal meat around the cheese tightly and chill the meatball mix before forming. Using a meat scoop helps form uniform balls.
• Can I prepare these ahead of time? Yes! Form the meatballs and keep them refrigerated up to 24 hours before smoking; it actually lets flavors deepen.
• What sides pair well? Fresh garden salad, grilled veggies, baked beans, or soft rolls all complement these smoky, cheesy bites.

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