Smoked Cheesy Meatballs

I love football season and tailgating! This is the first in a series of my favorite recipes to serve at tailgate parties or when friends come over to watch the game. Today I’ll show you how to make these amazing cheesy smoked meatballs. The beef, pork, spices and 3 kinds of cheese combine to create a complex and addictive taste. Ready? DSC_0136_-_Copy

Combine the following into a large mixing bowl:

  • 1 pound of ground beef (85/15)
  • 1/4 pound of ground pork sausage
  • 1/3 cup of panko style bread crumbs
  • 1/2 cup of grated paemesan and romano cheeses
  • 1/2 cup shredded 3 Cheddar Cheese Mix from Kraft
  • 1/2 cup finely chopped onion
  • 1/3 cup of finely chopped jalapeno (I used red ones for a little extra heat)
  • 1/3 cup of plain yogurt
  • 1 large egg
  • 1/4 cup of Worcestershire sauce
  • 1/4 cup of Head Country General Purpose rub (or your favorite) from BBQ PIt Stop
  • 1/2 cup of Brady’s BBQ Sauce (or your favorite) from BBQ Pit Stop

Next mix all these ingredients together really well with your hands. The next step is to form the meatballs but I find that it goes easier if you place the mixture in the fridge for 15 minutes to chill.


Now form meatballs that are about 1 1/2 inch around. Try to get them as close to the same size as you can so that they’ll cook evenly. Place 1/4 inch cube of sharp cheddar cheese into the center of each meatball. Roll the meatballs with your hands to make them round again.


Place the racks of meatballs into a 250* smoker. I smoked this batch in my Stump’s XL Baby over charcoal and hickory wood but pecan also works really well with this recipe. Because these contain ground beef and pork it’s important to smoke them until they reach an internal temp of 165*. This will take about an hour at 250*. About 45 minutes into the cook brush the meatballs with a thin coating of the Brady’s BBQ (or whatever sauce you use) and close up the smoker until they’ve reached 165*DSC_0130

Once they’ve reached 165* they’re ready to take out and serve to your friends. This recipe will make about 2 dozen meatballs. Check back next week to see how to make sriracha based hot wings with fresh gorgonzola cheese sauce.


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