Cheesy, smoky, sweet, and savory — these tender meatballs are stuffed with gooey mozzarella and finished with a sticky BBQ glaze. Smoked low and slow for the ultimate flavor bomb.
📋 Recipe Card
Yield: 40–45 meatballs
Prep Time: 25 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour 15 minutes
Dietary Tags: Gluten-Friendly (with GF panko), High-Protein
✅ Ingredients Checklist
🧆 For the Meatballs
2 lbs ground beef
1 lb ground pork
1 cup Italian panko breadcrumbs
½ cup yellow onion, chopped
⅓ cup whole milk
½ cup Parmesan cheese, grated
1 tsp salt
3 large eggs
2 tsp beef seasoning blend (like Montreal steak seasoning)
1 tsp black pepper
1 tsp garlic powder
9 mozzarella string cheese sticks, cut into 5 pieces each
🔥 For the BBQ Glaze
1 cup BBQ sauce (your favorite)
1 tbsp honey
1 tbsp brown sugar
🔪 Instructions
Preheat your smoker to 250°F.
Mix the Meatball Base
In a large bowl, combine beef, pork, breadcrumbs, onion, milk, Parmesan, salt, eggs, seasoning blend, pepper, and garlic powder. Mix until just combined — do not overwork.
Chill the mixture in the freezer for 15 minutes. This firms it up for easier shaping.
Prep the Cheese
Cut each mozzarella stick into 5 equal pieces (you’ll need about 45 total).
Form the Meatballs
Scoop out the meat mixture (medium scoop size). Press a cavity into the center, insert one cheese piece, and wrap the meat around it fully. Seal well to prevent cheese leaks.
Smoke
Place on a greased wire rack or grill-safe tray. Smoke at 250°F for 35–40 minutes.
Make the Glaze
While smoking, stir together BBQ sauce, honey, and brown sugar in a bowl.
Glaze & Finish
After 35–40 mins, brush each meatball generously with the glaze. Smoke another 10 minutes, until internal temp reaches 165°F.
Rest & Serve
Let meatballs rest for 5 minutes before serving. This helps the cheese settle and the glaze set.
🧠 Notes & Tips
Chill the meat before shaping — it’s less sticky and holds together better.
Seal the cheese well inside the meat to avoid ooze-out.
Use gluten-free breadcrumbs if needed for dietary needs.
Great make-ahead option: form the meatballs a day ahead and store in the fridge.
🧀 Ingredient Deep Dive
Ground beef + pork: This combo gives the perfect balance of flavor and fat.
String cheese: Easy to portion and melts evenly. Feel free to swap with cubed mozzarella.
BBQ glaze: The sweet-savory finish takes the smoky flavor over the top.
🧊 Storage & Reheating
Refrigerate leftovers up to 4 days in an airtight container.
Freeze (before glazing) up to 2 months. Thaw in the fridge and reheat gently.
Reheat in a 300°F oven for 10–15 minutes or until hot.
🍴 Variations & Serving Suggestions
Variations:
Swap mozzarella for pepper jack for a spicy kick.
Use ground turkey or chicken for a leaner version (adjust cooking time).
Try an Asian twist with hoisin glaze and green onions.
Serve With:
Mashed potatoes or garlic bread
Over pasta or rice
As sliders in a toasted bun with extra BBQ sauce
❓ Frequently Asked Questions
Q: Can I bake these instead of smoking?
Yes — bake at 375°F for 25–30 minutes, then glaze and broil briefly for a caramelized top.
Q: How do I stop the cheese from leaking out?
Make sure the cheese is fully encased in meat and that the meatballs are chilled before cooking.
Q: Can I use a different cheese?
Yes! Try cubed cheddar, gouda, or even a spicy jalapeño jack.
❤️ Why You’ll Love These
These meatballs hit every note: melty cheese, tender meat, smoky depth, and a sweet-savory glaze. Whether you’re feeding a crowd, meal-prepping, or just indulging your BBQ cravings — this one’s a keeper.