Cheese Stuffed Meatballs

4.67 from 3 votes

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

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer

Cuisine: American

Servings:

Author: Christie Vanover

Ingredients

3/4 cup panko breadcrumbs
1/2 cup milk
10 oz Oaxaca cheese cubed
1 lb ground beef
1 lb ground pork
1/4 cup fresh parsley chopped
4 cloves garlic minced
1 tbsp BBQ rub
1 tsp kosher salt
1/2 cup barbecue sauce

Instructions

Soak: Place the breadcrumbs and milk in a large mixing bowl. Stir and let soak for 5 minutes. While that's soaking, cut the Oaxaca cheese into 1/2-inch cubes.
Mix: Add the beef, pork, parsley, garlic and seasonings to the bowl. Mix until well combined.
Shape: Pinch off a couple tablespoons of the meatball mixture. Shape it into a ball. Then, flatten it, add in a piece of Oaxaca cheese and roll it back into a ball. Repeat with all of the meat and cheese to make 24 balls. Refrigerate while you light the smoker.
Heat Smoker: Heat your smoker to 300F degrees with an indirect heat zone. Cherry wood is great for this recipe.
Smoke: Place the meatballs on the smoker. Sprinkle with a little BBQ rub. Smoke for 15 minutes. Flip. Sprinkle with a little more rub. Smoke for 15 more minutes.
Sauce: Flip one more time and brush with sauce. Continue cooking for 10-15 minutes.
Serve: Remove to a platter and garnish with fresh parsley. Serve with toothpicks and extra BBQ sauce for dipping.

Video

Notes

If you want to make Italian stuffed meatballs, can use mozzarella cheese instead of Oaxaca and mix in 2 teaspoons of Italian seasoning and 1 teaspoon black pepper, instead of the BBQ rub.

It's important to completely cover the cheese with the meat as you roll the balls to prevent the cheese from oozing out as they smoke. You still may lose a little cheese, but you can prevent that by flipping the meatballs to place any oozes on top.

Nutrition