Description
Hearty Smoked Stuffed Meatballs showcase Italian culinary traditions with a smoky twist. Cheese-filled spheres of ground beef deliver rich, savory flavors that will make any gathering memorable.
Ingredients
Scale
- 1.5 lbs (680 g) ground beef (80/20)
- 0.5 lb (227 g) ground pork
- 2 large eggs
- 12–16 small cubes mozzarella or cheddar cheese (for stuffing)
- 1 cup Italian breadcrumbs
- 0.5 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp onion powder
- Your favorite BBQ sauce or marinara
- Fresh parsley (for garnish)
Instructions
- Smoker Preparation: Calibrate the smoker to a steady 250°F, creating an ideal low-heat environment for even cooking and optimal smoke infusion.
- Meat Mixture: Tenderly blend ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, Worcestershire sauce, salt, black pepper, Italian seasoning, and onion powder in a large bowl. Mix with a gentle hand to preserve the meat’s delicate texture.
- Meatball Crafting: Divide the mixture into uniform portions, each approximately two tablespoons. Embed a cheese cube at the center of each portion, carefully encasing it with meat to form seamless, perfectly rounded spheres.
- Smoking Process: Position the meatballs on smoker grates, ensuring adequate spacing for smoke circulation. Slow-cook until the internal temperature reaches 160°F, typically requiring 1.5 to 2 hours of patient smoking.
- Flavor Finishing: During the final cooking stage, brush the meatballs with barbecue sauce or marinara, creating a glossy, caramelized exterior that intensifies the overall flavor profile.
- Serving Presentation: Remove the meatballs from the smoker and transfer to a serving platter. Garnish with fresh parsley and serve alongside additional sauce or atop pasta for a complete culinary experience.
Notes
- Gentle Mixing Technique: Lightly blend meat mixture to prevent tough, dense meatballs. Overmixing can break down proteins, resulting in a dense, rubbery texture.
- Cheese Placement Strategy: Center cheese cube precisely in meat mixture, ensuring complete coverage to prevent melting and leaking during smoking.
- Temperature Precision: Use a meat thermometer to accurately monitor internal temperature. Reaching 160°F guarantees food safety while maintaining juicy, tender meatballs.
- Smoke Circulation Hack: Leave adequate space between meatballs on smoker grates for even smoke penetration and consistent cooking throughout the entire batch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg