Smoked Stuffed Meatballs Recipe
Introduction
Smoked stuffed meatballs offer a delightful twist on a classic favorite. These juicy meatballs are filled with gooey cheese and infused with smoky flavors, making them perfect for a satisfying appetizer or main dish.
Ingredients
- 1 lb ground meat (beef, pork, or a blend)
- Cheese cubes (about 1-inch pieces, such as mozzarella or cheddar)
- Seasoning of your choice (salt, pepper, garlic powder, paprika)
Instructions
- Step 1: In a bowl, combine the ground meat with your preferred seasoning. Mix gently until just combined.
- Step 2: Take a portion of the meat mixture and flatten it in your hand. Place a cheese cube in the center and carefully mold the meat around it to form a ball, sealing the cheese inside.
- Step 3: Preheat your smoker to 225°F (107°C). Place the stuffed meatballs on the smoker rack, leaving space between each one.
- Step 4: Smoke the meatballs for about 1.5 to 2 hours, or until they reach an internal temperature of 160°F (71°C) and the cheese inside is melted.
- Step 5: Remove from the smoker and let them rest for a few minutes before serving.
Tips & Variations
- Use a mix of ground meats like beef and pork for added flavor and juiciness.
- Try different cheeses such as pepper jack or gouda for varied taste.
- Adding fresh herbs like parsley or oregano to the meat mixture can brighten the flavor.
- If you don’t have a smoker, you can bake the meatballs at 350°F (175°C) until cooked through and then briefly broil for a smoky crust.
Storage
Store leftover smoked stuffed meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 300°F (150°C) until heated through to avoid drying out the meat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-shredded cheese instead of cubes?
Pre-shredded cheese may not melt as well inside the meatballs and could leak out during cooking. Cubes help keep the cheese contained and create a nice molten center.
What type of wood is best for smoking meatballs?
Mild woods like apple, cherry, or hickory work well to add a subtle smoky flavor without overpowering the meatballs.
PrintSmoked Stuffed Meatballs Recipe
Smoked Stuffed Meatballs are a flavorful twist on a classic favorite, featuring juicy ground meat balls filled with gooey cheese cubes and infused with delicious smoky flavors. Perfect as an appetizer or main dish, these meatballs combine the richness of melted cheese with the deep aroma of smoked meat for an irresistible bite.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 meatballs 1x
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Ingredients
Meatball Mixture
- 1 lb ground meat (beef, pork, or a blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup bread crumbs
- 1 large egg
Filling
- 1 cup cheese cubes (mozzarella or cheddar works well)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground meat, salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes if using, bread crumbs, and egg. Mix gently until all ingredients are well incorporated but avoid overmixing to keep the meatballs tender.
- Shape and stuff the meatballs: Take about 2 tablespoons of the meat mixture and flatten it slightly in your palm. Place one cheese cube in the center and fold the meat around it, rolling gently to form a smooth ball, completely enclosing the cheese inside. Repeat with the remaining meat and cheese cubes.
- Preheat and prepare the smoker: Preheat your smoker to 225°F (107°C). Use wood chips such as hickory or applewood to add a mild smoky flavor that complements the meat and cheese perfectly.
- Smoke the meatballs: Place the stuffed meatballs on the smoker rack, ensuring they do not touch each other. Smoke for about 1.5 to 2 hours, or until the meatballs reach an internal temperature of 160°F (71°C) and are cooked through. The cheese inside will be melted and gooey.
- Rest and serve: Remove the meatballs from the smoker and let them rest for 5 minutes before serving. This will help the juices to redistribute and prevent the cheese from spilling out immediately when bitten into.
Notes
- Choose cheese that melts well, such as mozzarella or cheddar, for the best filling texture.
- Use a meat thermometer to ensure meatballs are fully cooked for safety.
- You may substitute the smoker with an oven set to low temperature with wood chips for a similar smoked effect if a smoker is unavailable.
- Serve with your favorite dipping sauce like marinara or a spicy aioli for extra flavor.
Keywords: smoked meatballs, stuffed meatballs, cheese stuffed meatballs, smoky appetizer, ground meat recipe
