Cheese Stuffed Meatballs

This cheese stuffed meatballs recipe is one of my favorite appetizers. The cheesy center creates the perfect instagram-worthy cheese pull.

What are cheesy meatballs?

Cheese-stuffed meatballs are the perfect appetizer, because they’re meaty and full of ooey gooey cheese.

This is by far my favorite meatball recipe. I’ve smoked up a small batch for friends, and I’ve made a big batch by the hundreds to serve a crowd.

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• Panko Breadcrumbs: With all of my meatball recipes, I start with a combination of panko breadcrumbs and milk. This provides moisture and acts as a binder.
• Milk: Use whole milk for the best flavor, or low-fat milk if you want to reduce calories.
• Meat: This base recipe uses a combination of ground pork and ground beef. For extra flavorful meatballs, use meat that is either 70% lean and 30% fat or 80/20. You can experiment with other meats like chorizo, chicken or Italian sausage.
• Herbs and Garlic: Fresh parsley and fresh garlic cloves add natural brightness.
• Seasonings: My pork rub is a perfect blend for these meatballs. You can play around with the flavor profile and use other blends like taco seasoning or Italian seasoning or simple salt, black pepper and garlic powder.
• Sauce: Choose your favorite BBQ sauce or glaze.

1. STEP ONE: In a large mixing bowl, combine the panko breadcrumbs and milk. Let it soak for five minutes until the breadcrumbs soak up the liquid.

2. STEP TWO: Open the Oaxaca cheese from the packaging and cut it into 24 1/2-inch pieces. These will be stuffed inside the meatballs.

3. STEP THREE: In the bowl with the breadcrumbs, add in the ground meat, parsley, garlic and seasonings. Mix it all together. It works best if you use your hands.

4. STEP FOUR: Once everything is mixed together, pinch off a couple tablespoons of meat and roll it into a ball. Use your thumb to create an indention in the center of each meatball. Add in a piece of cheese. And re-roll the meatball, covering all of the cheese.

This recipe will make about 24 meatballs. Refrigerate the meatballs while you heat up your grill.

PRO TIP: You can make the meatballs in advance up to this point and keep them in the refrigerator for 2-3 days. You can also freeze the raw meatballs at this point. Then, let them thaw in the refrigerator overnight before smoking. 

5. STEP FIVE: Heat your grill or smoker to 300F degrees. Add a couple chunks of cherry wood or use cherry pellets or wood chips for added flavor. Be sure to set the grill up with an indirect heat zone.

6. STEP SIX: Add the meatballs to the smoker over indirect heat, and sprinkle on a little more BBQ rub. Smoke for 15 minutes. Flip. Add more rub, and smoke for 15 more minutes.

Adding rub creates layers of flavor inside the meat and on the crust as it forms.

PRO TIP: While the meatballs are smoking, some may start to ooze cheese. If this happens, just rotate the meatballs so the cheese is on top. 

7. STEP SEVEN: Flip the meatballs one more time, and brush with your favorite barbecue sauce. Cook for 10-15 more minutes, until the sauce sets and becomes tacky.

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How to serve smoked cheese stuffed meatballs

Remove the meatballs from the grill to a serving plate. Garnish with a little chopped fresh parsley for color. Serve with toothpicks and extra barbecue sauce.

If you’re serving these cheesy, juicy meatballs as a main course, plan on 4 per person, depending on how many sides you have. If you’re serving them as an appetizer, plan on two per person.

You can also pile them into a hoagie roll for a meatball sub.

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Variations of cheese stuffed meatballs

There are several ways you can make this recipe with just a few tweaks to change the flavor profile. Here are some of my favorite combinations.

Mozzarella Stuffed Meatballs

Use ground beef and ground sausage. Substitute the BBQ rub for 2 teaspoons Italian seasoning and 1 teaspoon black pepper. Instead of Oaxaca cheese, use mozzarella cheese. Skip the BBQ sauce and serve with marinara sauce. For the garnish, sprinkle with Parmesan cheese and fresh herbs.

Mexican Meatballs

Use ground beef and ground chorizo. Substitute the BBQ rub with taco seasoning. Instead of fresh parsley, add in cilantro or roasted green chiles or poblano peppers. Use the same cheese. Instead of barbecue sauce, brush with raspberry chipotle sauce.

Thai Meatballs

Use ground beef and pork, but add in 1 teaspoon fresh ginger, 1 tablespoon soy sauce and use cilantro instead of parsley. Instead of the BBQ rub, use a combination of kosher salt, black pepper, turmeric and lime zest. Replace the barbecue sauce with sweet chili sauce.

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Storage

Cooked meatballs can be stored in an airtight container in the refrigerator for up to five days. You can then reheat them in the microwave.

You can also freeze cooked meatballs for up to six months in a freezer bag. To reheat them, let them thaw in the refrigerator overnight and then warm them in a microwave or oven. Keep an eye on them though, because the cheese may ooze out, so you may need to rotate them as they’re heating.

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