Smoked Stuffed Meatballs Recipe
Introduction
Smoked Stuffed Meatballs offer a delightful twist on a classic favorite. By combining flavorful ground meat with a cheesy center and smoking them to perfection, you create a dish that’s juicy, smoky, and irresistibly satisfying.
Ingredients
- 1 pound ground meat (beef, pork, or a mix)
- 1 cup cheese, cut into small cubes (mozzarella or cheddar works well)
- Seasonings to taste (salt, pepper, garlic powder, paprika)
Instructions
- Step 1: In a large bowl, mix the ground meat with your preferred seasonings until well combined.
- Step 2: Take a small portion of the meat mixture and flatten it in your hand. Place a cube of cheese in the center and mold the meat around it to form a filled meatball.
- Step 3: Preheat your smoker to 225°F (107°C).
- Step 4: Arrange the stuffed meatballs on the smoker racks, leaving some space between each one.
- Step 5: Smoke the meatballs for about 1.5 to 2 hours, or until they reach an internal temperature of 160°F (71°C) and are cooked through.
- Step 6: Remove the meatballs from the smoker and let them rest for a few minutes before serving.
Tips & Variations
- For extra flavor, try adding chopped fresh herbs like parsley or basil to the meat mixture.
- Use a mix of cheeses for a more complex melted center, such as combining mozzarella with smoked gouda.
- Serve with your favorite dipping sauce like marinara or barbecue for added taste.
Storage
Store leftover smoked stuffed meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a microwave or oven until heated through, being careful not to overcook to maintain juiciness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen meatballs for this recipe?
It’s best to prepare fresh stuffed meatballs so you can properly stuff and season them before smoking. Frozen pre-made meatballs won’t have the cheese stuffed inside.
What type of wood works best for smoking these meatballs?
Fruitwoods like apple or cherry add a mild, sweet smoke flavor that pairs well with meatballs, but hickory or pecan can also be used for a stronger smoky taste.
PrintSmoked Stuffed Meatballs Recipe
Smoked Stuffed Meatballs are a flavorful and juicy twist on classic meatballs, featuring a savory cheese center and seasoned ground meat exterior, cooked to perfection using a smoking technique that imparts a rich, smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: About 20 stuffed meatballs 1x
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Ingredients
Meatball Mixture
- 1 lb ground beef
- 1 lb ground pork
- 1 cup finely chopped onions
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
Cheese Stuffing
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground beef, ground pork, finely chopped onions, minced garlic, breadcrumbs, chopped parsley, egg, salt, black pepper, smoked paprika, and dried oregano. Mix well until all ingredients are evenly incorporated.
- Form meatballs and stuff with cheese: Take a small handful of the meat mixture and flatten it in your palm. Place about a teaspoon of the shredded mozzarella and provolone cheese (and Parmesan if using) in the center, then carefully mold the meat around the cheese, sealing it completely to form a meatball. Repeat until all mixture and cheese are used.
- Preheat the smoker: Heat your smoker to 225°F (107°C) and prepare it with wood chips or chunks of your choice such as hickory or applewood for a balanced smoke flavor.
- Smoke the meatballs: Arrange the stuffed meatballs on the smoker rack without overcrowding. Smoke the meatballs at 225°F for approximately 1.5 to 2 hours, or until the internal temperature of the meatballs reaches 160°F (71°C), ensuring they are fully cooked and the cheese inside is melted.
- Rest and serve: Remove the meatballs carefully from the smoker and let them rest for 5 minutes. This allows the juices to redistribute. Serve warm as appetizers or as part of a main dish with your preferred sides.
Notes
- Use a meat thermometer to check for doneness to avoid undercooked meat.
- Choose cheese types that melt well and compliment the smoky flavor.
- Keep the smoker temperature steady for consistent cooking results.
- Can be served alone, with dipping sauces, or over pasta.
- Make sure the meatballs are sealed tightly to prevent cheese from leaking out during smoking.
Keywords: smoked meatballs, stuffed meatballs, smoked appetizers, cheese stuffed meatballs, barbecue, picnic food
