Smoked Stuffed BBQ Meatballs Recipe

Smoked Stuffed BBQ Meatballs Recipe

from vindulge.com
Appetizer
70 min
214 kcal / serving

Smoked meatballs stuffed with mozzarella cheese, slowly smoked on the grill, and then finished with a BBQ sauce glaze. These are the ultimate game day food or appetizer for your next gathering. 

Ingredients

  • 1 lbground beef (80/20)
  • ⅓ lbground pork
  • ¼ cuppork panko (if gluten-free), otherwise regular panko breadcrumbs are fine
  • 1 tablespoondry rub (we used the one in the notes below)
  • ½ teaspoondried thyme
  • ⅓red onion, diced
  • 2 clovesgarlic, finely diced
  • 2 tablespoonsworcestershire sauce
  • 1egg
  • 1 tablespoonparmesan cheese, shredded
  • 4mozzarella cheese sticks, cut into roughly 1" pieces (adjust to the size of your meatballs)
  • 1 cupbarbecue sauce

Directions

  1. 1

    Preparation: Preheat your smoker to 225 degrees F. We used apple wood chunks with lump charcoal on our Big Green Egg.

  2. 2

    Make Meatballs: While the smoker is warming, prepare the meatballs by combining all ingredients (less the BBQ sauce and mozzarella cheese) and combine with your hands. Be gentle just mix enough so it's all together.

  3. 3

    Roll: Prepare meatballs by rolling a little over a tablespoon in size and then using your thumb, press a small indent and place cheese in the fold. Then work the meatball again around the cheese so you have the meat surrounding the cheese. That's why we go with larger meatballs.

  4. 4

    Smoke: Place meatballs in the smoker until the internal temperature reaches 155 degrees (about 45 minutes) when checking the internal temperature of the meat. Then place the meatballs in a heat proof dish (or cast iron skillet) with the BBQ sauce and return to your smoker and close lid.

  5. 5

    Serve: When the meatballs reach an internal temperature of 160 degrees (or about 15 more minutes) they are done. Serve warm!!!