Smoked Meatballs with Gooey Cheddar

As if smoked meatballs weren’t already irresistible, these are stuffed with a generous cube of cheese in the center. The melted interior elevates the flavor and texture — you truly have to try these to understand the difference.

• Prep Time: 35 minutes
• Cook Time: 1.5 – 2 hours (see notes)
• Smoker Temperature: 225–240°F
• Finish Internal Temperature: 160°F
• Recommended Wood: Apple (other fruit woods, pecan or oak also work)

• 1 lb 85/15 ground chuck (80/20 can be used)
• ¼ lb ground pork or ground breakfast sausage
• ⅓ cup bread crumbs
• ½ cup grated Parmesan
• ½ cup shredded cheddar or a cheddar blend
• ½ cup finely chopped onion
• ⅓ cup finely chopped jalapeño
• ⅓ cup plain yogurt (Greek-style works well)
• 1 large egg
• ¼ cup Worcestershire sauce
• ¼ cup of your favorite rub (adds depth)
• ½ cup barbecue sauce (optional to brush during smoking or serve on the side)
• ¼–½ inch cubes of cheddar, pepper jack, or your preferred melting cheese (sharp cheddar recommended)

In a large mixing bowl combine the ground chuck, ground pork (or sausage), egg, grated Parmesan, shredded cheddar, finely chopped onion, jalapeño, bread crumbs, yogurt, Worcestershire and your rub. Add about ½ cup barbecue sauce if you want the meat mixture slightly saucy; otherwise reserve the sauce for glazing or serving.

Mix thoroughly with clean hands until everything is evenly distributed and the mixture holds together. Proper mixing ensures uniform texture and helps the meatballs keep their shape while smoking.

Portion the mixture into balls about 1.5 inches in diameter. An ice cream scoop is helpful to portion evenly; roll each portion between cupped palms to round them.

This recipe made roughly 20–24 small meatballs for me. Adjust the mixture and quantities to make more or fewer meatballs as needed.

Press a ¼–½ inch cube of cheese into the center of each meatball, then reshape and roll between your palms to seal the cheese inside. The goal is a smooth exterior so the cheese stays contained while cooking.

Once formed, you can place the meatballs on a rack or on a baking sheet to carry them to the smoker without deforming them.

Preheat your smoker to about 225°F and use apple wood if available for a mild, fruity smoke. Other fruit woods, pecan or oak will also add great flavor. Place the meatballs directly on the smoker grates or on a rack.

Keep a steady supply of smoke and do your best to maintain the target temperature throughout the cook. Low-and-slow smoking lets the meat absorb smoke without drying out, and the cheese will melt perfectly inside the meatballs.

Brushing on barbecue sauce is optional. You can serve sauce on the side or glaze the meatballs while they smoke. If glazing, brush sauce at around the 30- and 45-minute marks so the sauce has time to set into a light glaze rather than becoming overly sticky.

Use an instant-read thermometer to check the internal temperature. The meatballs are done when they reach 160°F. Depending on size and smoker conditions, this usually takes around 1.5 hours, but check periodically to learn how your setup behaves.

The total cook time depends on:

• Initial temperature of the meat mixture
• How often you open the smoker
• Size and uniformity of the meatballs

Having a reliable thermometer makes it easy to hit the correct finish temperature without overcooking.

Bring the meatballs indoors and serve warm. They make a great appetizer at parties, perfect finger food for gatherings, or a delicious topping for subs and pasta.

• Wrap meatballs in half slices of bacon before smoking for extra savory flavor.
• Use them in meatball subs with melted cheese and sauce.
• Swap beef for ground turkey or chicken for a lighter option.
• Serve over pasta like spaghetti or linguine with extra sauce.
• Add 2–3 tablespoons red pepper flakes for a spicy kick.
• Stir in 3–4 teaspoons fresh minced garlic, or more to taste.