Smoked Cheese Stuffed Meatballs 🍖🧀🔥

My neighbor’s husband, who claims he doesn’t like “fancy” food, ate six of these at our last barbecue. He kept saying he couldn’t figure out how I got the cheese inside without it leaking out everywhere. Now he specifically asks when I’m making “those cheese bomb meatballs” whenever he sees me firing up the smoker.

What You Need

• Ground beef and pork combo: The mix gives you the best flavor and texture, with pork adding moisture
• Mozzarella string cheese: These work perfectly because they’re already the right size and shape for stuffing
• Italian panko breadcrumbs: Keeps the meatballs tender and helps bind everything together
• Good BBQ sauce: You’ll mix it with honey and brown sugar for that perfect glaze
• Classic meatball seasonings: Parmesan, garlic powder, and Italian herbs tie it all together

Getting Them Ready

Making the meatball mixture

Combine your ground beef, pork, Italian panko crumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder in a large mixing bowl. Mix everything together gently with your hands, don’t overwork it or the meatballs will be tough. Pop the whole bowl in the freezer for about 15 minutes to firm up the mixture, which makes forming the meatballs much easier.

Prepping the cheese

Take your 9 sticks of mozzarella string cheese and cut each one into fifths, giving you plenty of cheese pieces for stuffing. Having them all ready to go makes the assembly process much smoother.

Assembly technique

Using a medium cookie scoop, portion out the meat mixture, then form it into a ball in your hands. Press your thumb into the center to create a cavity, place a piece of string cheese inside, then carefully wrap the meat around it, making sure to seal all the edges completely. This sealing step is crucial, any gaps will let the cheese ooze out during cooking.

Smoking process

Place all your stuffed meatballs on an oiled wire rack and smoke them at 250°F for about 35-40 minutes. While they’re smoking, mix together your BBQ sauce, honey, and brown sugar for the glaze. After the initial smoking time, brush each meatball with the BBQ mixture and smoke for another 10 minutes until they hit 165°F internal temperature.

I learned through messy experience that properly sealing the cheese inside is absolutely critical. My first batch had several meatballs that basically exploded cheese all over the smoker grates because I didn’t take enough care with the sealing. Now I spend extra time making sure every seam is closed tight.

Perfect Serving Ideas

These work great as appetizers with toothpicks for easy grabbing, or as a main course with some smoked vegetables and cornbread on the side. The sweet BBQ glaze makes them perfect for dipping in extra sauce, and they pair beautifully with coleslaw or potato salad for a complete barbecue meal.

Making Them Different

You can easily customize the cheese – try pepper jack for some heat, or Swiss for a milder flavor. Different meat combinations work too – all beef if you prefer, or add some Italian sausage to the mix for extra flavor. Sometimes I add diced jalapeños to the meat mixture for people who like things spicy.

Storage and Make-Ahead

These are perfect for meal prep because you can form them completely and refrigerate for up to two days before smoking. You can also freeze the fully cooked meatballs (without the BBQ glaze) for up to two months. Just thaw, reheat in the oven, and add fresh BBQ sauce when serving.

These smoked cheese stuffed meatballs have become my signature dish because they deliver that perfect combination of familiar comfort food with an exciting surprise element. There’s something really satisfying about the technique of hiding molten cheese inside seasoned meat, and the smoky flavor takes them to a completely different level than regular baked meatballs. They’re the kind of food that makes people remember your cookouts and specifically request them for future gatherings.

Frequently Asked Questions

→ Can I make these without a smoker?

Yes! You can bake them at 375°F for 20-25 minutes, then brush with BBQ sauce and bake 5 more minutes. They won’t have the smoky flavor but still taste great.

→ How do I prevent the cheese from leaking out?

Make sure to completely seal the meat around the cheese and chill the mixture first. Don’t overstuff – one small piece of cheese per meatball is plenty.

→ Can I prep these ahead of time?

Absolutely! Form the meatballs and refrigerate for up to 2 days before smoking. You can also freeze them for up to 2 months.

→ What other cheeses work well?

Cheddar, pepper jack, or provolone all work great. Just make sure to use cheese that melts well and cut it into small pieces.

→ How do I reheat leftover meatballs?

Reheat in a 350°F oven until warmed through, then brush with fresh BBQ sauce. The microwave works but won’t keep them as crispy.