Let’s talk comfort food with a smoky twist: smoked cheese stuffed meatballs. If you’ve never had a meatball ooze molten mozzarella while infused with that irresistible smoky aroma—well, buckle up, because this BBQ treat is about to change your appetizer game forever.

Whether you’re hosting a summer cookout, tailgate party, or just want something indulgently satisfying, these mozzarella-stuffed meatballs check every box. Juicy, flavorful, stuffed with gooey cheese, and bathed in a sweet-and-smoky BBQ glaze—what more could you want?

Why You’ll Love These Smoked Cheese Stuffed Meatballs

Cheesy centers that surprise with every bite
Smoked to perfection for deep, savory flavor
Perfect as a party smoked appetizer or a hearty dinner
Freezer-friendly and crowd-approved

Ingredients You’ll Need

For the meatballs:

900 g ground beef
450 g ground pork
100 g Italian panko breadcrumbs
80 g chopped yellow onion
80 ml milk
50 g grated Parmesan cheese
1 tsp salt
3 large eggs
2 tsp beef seasoning
1 tsp black pepper
1 tsp garlic powder
9 sticks of mozzarella string cheese

For the BBQ glaze:

240 ml BBQ sauce
1 tbsp honey
1 tbsp brown sugar

How to Make Smoked Cheese-Stuffed Meatballs

Preheat the Smoker
Set your smoker to 121°C (250°F) and let it come to temperature.
Mix the Meatball Base
In a large bowl, gently combine beef, pork, breadcrumbs, onion, milk, Parmesan, salt, eggs, beef seasoning, pepper, and garlic powder. Don’t overmix—it can make the meatballs tough.
Chill the Mixture
Pop the bowl into the freezer for 15 minutes. It firms up the mix and makes shaping a breeze.
Stuff the Cheese
Cut each mozzarella stick into 5 equal chunks. Scoop a meatball, press your thumb into the center, insert a cheese chunk, and seal it well.
Smoke the Meatballs
Arrange your stuffed meatballs on a greased wire rack. Place them in the smoker for 35–40 minutes.
Make the Glaze
While they’re smoking, whisk together BBQ sauce, honey, and brown sugar.
Glaze and Finish
Brush the meatballs with the glaze, then smoke for 10 more minutes or until they hit 74°C (165°F) inside.
Serve
Let them rest a minute or two, then serve hot with extra sauce on the side.

Tips for Smoky, Cheesy Success

Seal them tight. You don’t want any of that cheese leaking out before it gets to your plate.
Low and slow is the way to go. This keeps them moist and lets that smoky flavor soak in.
Don’t skip the chill. Cold meat holds its shape better and helps trap the cheese inside.
No smoker? Use a grill with indirect heat and wood chips for a similar effect.

Meatballs With a Memory

The first time I made these smoked cheese-stuffed meatballs was for a family BBQ. I was nervous, mainly about the cheese leaking out. But the moment those smoky, melty beauties hit the table, they disappeared faster than I could say “BBQ MVP.”

Since then, they’ve become my go-to for everything from holiday parties to game days. There’s something about that mix of smoky, cheesy, and sweet-savory glaze that hits everyone’s comfort zone.

What to Serve With These BBQ Meatballs

Creamy coleslaw: Adds a crunchy, tangy contrast
Mac and cheese: Because why not double down on cheese?
Grilled veggies: Lighten things up with skewers of zucchini and bell peppers
Cornbread or rolls: Great for soaking up that extra sauce

How to Store Leftovers

Fridge: Store in an airtight container for up to 4 days.
Reheat: Microwave or reheat gently on the stove with a splash of water or BBQ sauce.
Freeze: Flash freeze meatballs on a tray, then transfer to a freezer bag. Reheat from frozen in a 175°C (350°F) oven for 20 minutes.

FAQs

Can I use only beef?

Sure! It’ll still taste great, though pork adds extra juiciness.

Can I make them ahead?

Yes, shape and stuff them a day in advance. Just chill until you’re ready to smoke.

What kind of wood is best?

Hickory or applewood gives great flavor without overpowering.

Can I use other cheese?

Yes—try cheddar or gouda for fun flavor twists.

Cheesy, Smoky, and Oh-So-Satisfying

Smoked cheese-stuffed meatballs bring together everything we love about BBQ and comfort food. Whether you’re out to impress guests or just want something mouthwatering on your plate, this smoked appetizer delivers in every bite.

Smoked Cheese Stuffed Meatballs That’ll Make You the BBQ MVP

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Author: Amanda Thompson
Total Time: 1 hour 15 minutes
Yield: About 45 stuffed meatballs 1x

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Description

Smoky, cheesy, and irresistibly juicy, these smoked cheese-stuffed meatballs are the ultimate BBQ comfort food. Filled with melty mozzarella and glazed in a sweet BBQ sauce, they’re perfect as a party appetizer, game day snack, or indulgent dinner. Crowd-pleasing, freezer-friendly, and flavor-packed.

Ingredients

Scale

For the meatballs:

900 g ground beef
450 g ground pork
100 g Italian panko breadcrumbs
80 g chopped yellow onion
80 ml milk
50 g grated Parmesan cheese
1 tsp salt
3 large eggs
2 tsp beef seasoning
1 tsp black pepper
1 tsp garlic powder
9 mozzarella string cheese sticks (cut into 5 pieces each)

For the BBQ glaze:

240 ml BBQ sauce
1 tbsp honey
1 tbsp brown sugar

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Instructions

Preheat smoker to 250°F (121°C).
In a large bowl, combine beef, pork, breadcrumbs, onion, milk, Parmesan, salt, eggs, seasoning, pepper, and garlic powder. Mix gently.
Chill the meat mixture in the freezer for 15 minutes.
Cut mozzarella sticks into chunks. Form meatballs around cheese pieces, sealing tightly.
Place meatballs on a greased wire rack and smoke for 35–40 minutes.
While smoking, mix BBQ sauce, honey, and brown sugar for the glaze.
Brush meatballs with glaze, then smoke for 10 more minutes or until internal temp reaches 165°F (74°C).
Let rest briefly, then serve hot with extra sauce.

Notes

Seal meatballs well to avoid cheese leaks.

Chill mixture for easier shaping.

Use hickory or applewood chips for the best smoky flavor.

No smoker? Use indirect heat on a grill with wood chips.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Smoking
Cuisine: American, BBQ