Description
Recipe for meatballs stuffed with cheese and smoked.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese (for stuffing)
- 4 oz cream cheese, softened (for stuffing)
- Wood chips for smoking (hickory or apple)
Instructions
- Soak wood chips in water for at least 30 minutes.
- In a bowl, mix ground beef, breadcrumbs, milk, egg, Parmesan cheese, salt, and pepper until just combined. Do not overmix.
- In a separate small bowl, mix the shredded mozzarella and cream cheese for the stuffing.
- Take a portion of the meat mixture and flatten it in your palm. Place a small spoonful of the cheese stuffing in the center.
- Carefully wrap the meat around the stuffing, forming a tight ball. Repeat until all meat mixture is used.
- Prepare your smoker according to the manufacturer’s directions for a temperature of 225°F (107°C). Add the soaked wood chips.
- Place the meatballs on the smoker grates, ensuring they do not touch.
- Smoke the meatballs for 1.5 to 2 hours, or until the internal temperature reaches 160°F (71°C).
- Remove from the smoker and serve.
Notes
- You can use a pellet grill set to smoke mode for this recipe.
- If you do not have a smoker, bake the meatballs at 375°F (190°C) for 20 minutes, then finish under the broiler until browned.
- Prep Time: 20 min
- Cook Time: 120 min
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 300
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 22
- Cholesterol: 80
Keywords: smoked meatballs, stuffed meatballs, ground beef recipe, cheese stuffed, barbecue