These cheese stuffed meatballs are packed with melty Oaxaca cheese, seasoned with BBQ rub, and smoked low and slow until they\u2019re glazed in barbecue sauce. I stuff a beef-and-pork mix with cheese, seal the seams, chill the balls, then smoke them so you get a clean cheese pull instead of a cheese volcano.<\/p>\n
Tired of stuffed meatballs that blow out the second you bite into them? These hold their cheese every time.<\/strong><\/p>\n I\u2019m Christie, a girl who loves to grill, and this is by far my favorite meatball recipe. I\u2019ve smoked up small batches for friends and made big batches by the hundreds to cater events, so I\u2019ve worked out exactly how to keep the cheese inside instead of on your sheet pan.<\/p>\n Cheese stuffed meatballs are exactly what they sound like: a seasoned meatball with a cube of cheese tucked into the center instead of mixed throughout. As the meatball smokes, the cheese melts into a pocket of gooey filling, so every bite has that pull instead of just a hint of cheese flavor mixed into the meat.<\/p>\n The technique is simple, but it takes a little care to get right. Stuff too much cheese in, skip the chill time or smoke over direct heat, and you\u2019ll end up with cheese pooled on your sheet pan instead of inside the meatball. Below, I\u2019ll walk through the method I use to get a clean cheese pull every time.<\/p>\n Soak: <\/strong>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.<\/span><\/p>\n<\/li>\n Mix: <\/strong>Add the beef, pork, parsley, garlic and seasonings to the bowl. Mix until well combined. <\/span><\/p>\n<\/li>\n Shape: <\/strong>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.<\/span><\/p>\n<\/li>\n Heat Smoker: <\/strong>Heat your smoker to 300F degrees with an indirect heat zone. Cherry wood is great for this recipe.<\/span><\/p>\n<\/li>\n Smoke: <\/strong>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. <\/span><\/p>\n<\/li>\n Sauce: <\/strong>Flip one more time and brush with sauce. Continue cooking for 10-15 minutes. <\/span><\/p>\n<\/li>\n Serve: <\/strong>Remove to a platter and garnish with fresh parsley. Serve with toothpicks and extra BBQ sauce for dipping. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Calories: <\/span>162<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>11<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>32<\/span>mg<\/span><\/span>Sodium: <\/span>303<\/span>mg<\/span><\/span>Potassium: <\/span>136<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>82<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>27<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n See the full recipe card above for servings and a full list of ingredients<\/em>.<\/p>\n I like smoking these on a charcoal grill setup with Cowboy Charcoal Apple Hardwood Briquets<\/a> and 2-4 chunks of cherry wood<\/a>. The cherry wood gives them a beautiful mahogany color. <\/p>\n You can also smoke these on a pellet grill with apple or cherry wood pellets. Or, cook them over indirect heat on a gas grill with cherry wood chips in a foil pouch<\/a>.<\/p>\n You\u2019ll need a mixing bowl, a sheet pan, tongs a small bowl for the sauce and a basting brush. <\/p>\n<\/div>\n Disclosure: I am a paid ambassador for\u00a0Cowboy Charcoal.<\/a><\/em><\/p>\n In a large mixing bowl, combine the panko breadcrumbs and milk. Let it soak for five minutes until the breadcrumbs soak up the liquid.<\/p>\n<\/div>\n Open the Oaxaca cheese from the packaging and cut it into 24 pieces, each about 1\/2-inch. These will be stuffed inside the meatballs. Refrigerate them while you mix the meat. <\/p>\n<\/div>\n In the bowl with the bread crumbs, add in the ground meat, parsley, garlic and seasonings. Mix it all together. It works best if you use your hands.<\/p>\n<\/div>\n Once everything is mixed together, pinch off a couple tablespoons of meat and roll it into a ball. Use your thumb to create an indentation in the center of each meatball. Add in a piece of cold cheese, then re-roll the meatball, covering all of the cheese.<\/p>\n<\/div>\n This recipe will make about 24 meatballs. Refrigerate the meatballs while you heat up your grill.<\/p>\n 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.<\/p>\n<\/div>\n Add the meatballs to the smoker over indirect heat, and sprinkle on a little more BBQ rub<\/a>. Smoke for 15 minutes, flip, add more rub, and smoke for 15 more minutes.<\/p>\n<\/div>\n Adding rub creates layers of flavor inside the meat and on the crust as it forms.<\/p>\n 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.<\/p>\n<\/div>\n 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<\/a>.<\/p>\n If you\u2019re serving these cheesy, juicy meatballs as a main course, plan on 4 per person, depending on how many sides you have. If you\u2019re serving them as an appetizer, plan on 2 per person. <\/p>\n You can also pile them into a hoagie roll for a meatball sub.<\/p>\n 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.<\/p>\n Use ground beef and ground sausage. Substitute the BBQ rub with 2 teaspoons Italian seasoning and 1 teaspoon black pepper. Instead of Oaxaca cheese, use a mozzarella cube. Skip the BBQ sauce and serve with marinara sauce. For the garnish, sprinkle with Parmesan cheese and fresh herbs.<\/p>\n Use ground beef and ground chorizo. Substitute the BBQ rub with taco seasoning. Instead of fresh parsley, add in cilantro or roasted green chiles<\/a> or poblano peppers. Use the same cheese. Instead of barbecue sauce, brush with raspberry chipotle sauce<\/a>. <\/p>\n 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. <\/p>\n Here\u2019s how I cut down on leaky cheese without changing the 300F degrees smoke.<\/p>\n 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. <\/p>\n 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\u2019re heating. <\/p>\n There are a few secrets. First, start with ground meat that has a higher fat ratio, like 70\/30 or 80\/20. Then, combine it with breadcrumbs and milk for added moisture. Finally, be sure to season the meat mixture and the outside of the meatball. <\/p>\n<\/p><\/div>\n Follow the same recipe. Then, place the meatballs on a baking sheet lined with aluminum foil or parchment paper. Bake at 350F degrees for 10 minutes. Give them a flip. Bake 10 more minutes. Give them a flip. Sauce and bake for 5-10 more minutes. It\u2019s important to flip them to help the cheese stay inside.<\/p>\n<\/p><\/div>\n This recipe uses a combination of breadcrumbs and milk, which work as a binder to help the meatball retain its shape. <\/p>\n<\/p><\/div>\n Personally, I love using Oaxaca cheese. It\u2019s a Mexican cheese that is mild and super meltable. It comes in a round package and is rolled up. Simply unroll it and cut it into cubes. Mozzarella cheese is also an excellent choice. You can also use string cheese and cut it into cubes.<\/p>\n<\/p><\/div>\n Seal the meat fully around each cube, don\u2019t overstuff, chill the meatballs before smoking and start with cold cubes from block cheese. If a little cheese escapes on the smoker, rotate that meatball so the leak faces up.<\/p>\n<\/p><\/div>\n![\"pitmasters.\"](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2024\/09\/pitmasters.webp)
<\/picture><\/a><\/figure>\n<\/div>\n![\"smoked](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-stuffed-meatballs-hero.jpg\"\/)
![\"smoked](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-stuffed-meatballs-hero.jpg\")
<\/picture><\/figure>\nWhat are cheesy meatballs?<\/h2>\n
![\"woman](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-pull.jpg\"\/)
![\"woman](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-pull.jpg\")
<\/picture><\/figure>\n
\n\n
\nFor fewer leaks, use chilled 1\/2-inch cheese cubes, seal the seams fully and refrigerate the meatballs before smoking.<\/span><\/span>
\nIt\u2019s 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.\u00a0<\/span>
\nMeatballs are cooked through when they reach an internal temperature of 165F degrees. But be careful. Don\u2019t insert your probe into the cheese. Just aim for the meat.\u00a0<\/span><\/div>\n<\/div>\nIngredients<\/h2>\n<\/p>\n
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\n![\"hands](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-pull-close.jpg\"\/)
![\"hands](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-pull-close.jpg\")
<\/picture><\/figure>\nHow to make cheese stuffed meatballs<\/h2>\n<\/p>\n
![\"cookin](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2021\/08\/cowboy-blk-ad.jpg\"\/)
![\"cookin](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2021\/08\/cowboy-blk-ad.jpg\")
<\/picture><\/a><\/figure>\nStep 1: Soak the Breadcrumbs<\/h3>\n
Step 2: Cube the Cheese<\/h3>\n
Step 3: Mix the Meat<\/h3>\n
![\"meatball](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/meatball-mix-ingredients.jpg\"\/)
![\"meatball](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/meatball-mix-ingredients.jpg\")
<\/picture><\/figure>\nStep 4: Stuff and Roll the Meatballs<\/h3>\n
![\"meatball](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/indention-800x1200.jpg\"\/)
![\"meatball](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/indention-800x1200.jpg\")
<\/picture>![\"placing](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-in-meatball-800x1200.jpg\"\/)
![\"placing](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-in-meatball-800x1200.jpg\")
<\/picture>![\"hand](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/rolled-meatball-800x1200.jpg\"\/)
![\"hand](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/rolled-meatball-800x1200.jpg\")
<\/picture>PRO TIP: <\/strong>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. <\/pre>\n
Step 5: Heat the Grill<\/h3>\n
![\"wood](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cherry-wood.jpg\"\/)
![\"wood](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cherry-wood.jpg\")
<\/picture><\/figure>\nStep 6: Smoke the Meatballs<\/h3>\n
![\"meatballs](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/meatballs-on-grill.jpg\"\/)
![\"meatballs](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/meatballs-on-grill.jpg\")
<\/picture><\/figure>\nPRO TIP: <\/strong>While the meatballs are smoking, some may start to ooze cheese. If this happens, just rotate the meatballs so the cheese is on top. <\/pre>\n
![\"cheese](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-ooze.jpg\"\/)
![\"cheese](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/cheese-ooze.jpg\")
<\/picture><\/figure>\nStep 7: Sauce and Finish<\/h3>\n
![\"brushing](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/saucing-meatballs.jpg\"\/)
![\"brushing](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/saucing-meatballs.jpg\")
<\/picture><\/figure>\n
\nHow to serve smoked cheese stuffed meatballs<\/h2>\n
![\"woman](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/finished-meatballs.jpg\"\/)
![\"woman](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2022\/12\/finished-meatballs.jpg\")
<\/picture><\/figure>\n
\nVariations of cheese stuffed meatballs<\/h2>\n
Mozzarella Stuffed Meatballs<\/h3>\n
Mexican Meatballs<\/h3>\n
Thai Meatballs<\/h3>\n
\nHow to keep cheese from leaking out of stuffed meatballs<\/h2>\n
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\nStorage<\/h2>\n
\nGCG Pro Pitmaster Tips<\/h3>\n
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\nFrequently Asked Questions<\/h2>\n<\/p>\n