Mouthwatering Smoked Cheese Meatballs

Ever since I started making these gooey smoked cheese-filled meatballs, folks never just eat one. Slice through that tasty smoky crust and bam—hello, melty mozzarella hidden inside. Friends keep wanting these at every party. I came up with the idea after catching my kids steal all the cheese off their pizza. Decided to put that stretchy-good surprise in something way heartier. Now, people snack these up before I even get a second batch going. The cheesiness really makes 'em special.

At our last cookout, my buddy's husband—who swears by simple food—wolfed down six of these. He kept asking how on earth I packed cheese in there without it leaking everywhere. Now every time he sees my smoker, he asks for those special "cheese bomb meatballs."

Must-Have Ingredients

• Combo of ground beef and pork: Using both makes the meatballs juicy—pork keeps them moist
• String mozzarella: The shape and size work perfectly for stuffing right into the middle
• Italian-style panko: These breadcrumbs make the meatballs soft and hold them together
• Top BBQ sauce: You mix this with brown sugar and honey for an epic glaze
• Classic Italian flavorings: Parmesan, dried herbs, and garlic powder tie it all up

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Kick-Off Steps

Getting the cheese ready

Slice up nine mozzarella string cheeses into five pieces each before you start. When they're all cut up, stuffing is a breeze.

Mixing your meatball base

In a big bowl, toss together your pork, beef, Italian panko, onion bits, milk, eggs, Parmesan, beef spice, garlic powder, pepper, and salt. Go easy with your hands—just mix to combine so it doesn't get tough. Chill the bowl in the freezer for a quarter hour. It makes the mixture easier to shape.

Forming and stuffing

Use a cookie scoop to portion the meat. Make each scoop into a ball and poke a hole in the center with your thumb. Tuck a cheese bit in, then squish the meat all around it—no cracks, or the cheese will escape.

How to smoke 'em

Set the meatballs on a greased wire rack and smoke at 250°F about 35 to 40 minutes. As they cook, mix BBQ sauce, honey, and brown sugar for the glaze. When time’s up, brush glaze on each meatball and smoke another 10 minutes, until they're 165°F inside.

If you skip sealing the cheese in, you'll regret it. My first try, I rushed and had cheese explosions all over my smoker. Now I always double-check for sneaky gaps and seal those seams good and tight.

Best Ways to Serve Them

Stick toothpicks in these for party snacks, or make it a meal with smoky veggies and cornbread. Grab extra BBQ sauce for dipping—these really love it. They also taste awesome next to coleslaw or potato salad if you're into a classic BBQ vibe.

Switch Things Up

Try swapping in pepper jack if you want a little heat, or Swiss if you like things mild. You can go all beef or toss in some Italian sausage for a punch of flavor. Sometimes I dice up jalapeños and mix them in when I'm making a spicy version.

Make Ahead & Store

You can prep these in advance—shape them and stash in the fridge up to two days before you cook. Cooked meatballs (minus glaze) freeze for two months—just defrost and heat in the oven, then drizzle your fresh BBQ sauce before eating.

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This is my go-to crowd-pleaser because it takes your average comfort food and adds an awesome hidden-cheese twist. Wrapping melted cheese up in seasoned meat just feels cool, and that smoky layer beats oven-baking every time. People remember these as the best thing on the menu and always want more at the next BBQ.

Recipe FAQs

→ What can I do if I don't have a smoker?

You can bake them at 375°F for about 20-25 minutes. Add BBQ sauce after baking and return to the oven for a quick 5 minutes. No smoke flavor, but still delicious!

→ How do I keep the cheese inside while cooking?

Cover the cheese fully with the meat mixture and chill before cooking. Use only a small bit of cheese in each for less risk of leaks.

→ Can these be prepped in advance?

Of course! Roll them up and keep them in the fridge for 2 days max before cooking. Or freeze them and they'll last fine for 2 months.

→ What cheeses can I try instead?

Cheddar, provolone, or pepper jack are all great options. Pick one that melts easily and cut it into bite-sized pieces.

→ What's the best way to warm up leftovers?

Warm them in the oven at 350°F until hot, and top with a fresh coat of BBQ sauce. A microwave works too, but won't make them crispy.