Description
Hearty Smoked Stuffed Meatballs deliver an explosive blend of smoky flavors and cheesy surprises that elevate classic comfort cuisine. Meat enthusiasts will savor these juicy, perfectly seasoned spheres packed with melting cheese and rich, deep smokiness.
Ingredients
Scale
Meat and Protein:
- 1.5 pounds ground beef (80/20)
- 0.5 pound ground pork
- 2 large eggs
- 12–16 small cubes of mozzarella or cheddar cheese (for stuffing)
Dry Ingredients and Seasonings:
- 1 cup Italian breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
Flavor Enhancers and Garnish:
- 3 garlic cloves, minced
- Your favorite BBQ sauce or marinara (optional for basting or serving)
- Fresh parsley, for garnish (optional)
Instructions
- Prepare a culinary workspace by assembling all required ingredients and equipment, ensuring the smoker is calibrated precisely to 250 degrees Fahrenheit for optimal cooking environment.
- Craft the foundational meat mixture by gently combining ground beef, ground pork, breadcrumbs, grated Parmesan, eggs, minced garlic, Worcestershire sauce, salt, black pepper, Italian seasoning, and onion powder in a spacious mixing vessel, incorporating ingredients with minimal manipulation to preserve meat tenderness.
- Transform the meat mixture into individual spherical parcels by delicately scooping approximately two tablespoons of the blend, creating a gentle indentation to nestle a compact cheese cube at the core, then methodically enveloping the cheese with meat and rolling into a symmetrical ball.
- Position the meticulously crafted stuffed meatballs directly onto smoker grates or a perforated wire rack, allowing consistent heat circulation and smoke penetration for approximately 90 to 120 minutes.
- Monitor internal temperature diligently, aiming for a precise 160 degrees Fahrenheit to ensure complete protein doneness and food safety.
- During the final quarter-hour of smoking, enhance flavor complexity by delicately brushing meatballs with either tangy barbecue sauce or robust marinara.
- Present the aromatic meatballs immediately, garnishing with freshly chopped parsley and accompanying with complementary dipping sauce or serving atop al dente pasta.
Notes
- Select high-quality ground meats with balanced fat content for juicier, more flavorful meatballs that won’t dry out during smoking.
- Keep meat mixture cold and handle gently to prevent tough, dense texture by chilling ingredients and mixing minimally with fingertips.
- Use firm, low-moisture cheese like mozzarella or provolone that melts smoothly without leaking completely during smoking process.
- Consider gluten-free breadcrumb alternatives like almond flour or crushed pork rinds for low-carb dietary needs while maintaining excellent binding properties.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 210 mg