Smoky Cheddar-Stuffed Meatballs: Savory Baked Recipe

Smoked meatballs are great on their own, but stuffing them with a solid cube of cheese takes them to another level. These cheesy smoked meatballs are easy to prepare, full of flavor, and perfect for parties or a weeknight meal.

• Prep Time: 35 minutes
• Cook Time: 1.5 – 2 hours
• Smoker Temp: 225-240°F
• Meat Finish Temp: 160°F
• Recommended Wood: Apple (or any fruit wood, pecan, or oak)

• 1 lb 85/15 ground chuck (80/20 also works)
• ¼ lb ground pork or ground breakfast sausage
• 1/3 cup bread crumbs
• ½ cup grated Parmesan
• ½ cup shredded cheddar or cheddar mix
• ½ cup finely chopped onion
• 1/3 cup finely chopped jalapeño
• 1/3 cup plain yogurt (Greek-style works well)
• 1 large egg
• ¼ cup Worcestershire sauce
• ¼ cup savory rub of choice
• ½ cup barbecue sauce (optional for glazing or serving)
• ¼–½ inch cubes of sharp cheddar, pepper jack, or your favorite cheese

Combine the ground chuck, ground pork (or sausage), egg, grated Parmesan, shredded cheddar, bread crumbs, finely chopped onion and jalapeño, yogurt, Worcestershire, your preferred rub, and barbecue sauce (if using) in a large bowl. Use clean hands to mix everything evenly until just combined—don’t overwork the meat.

Form the mixture into uniform balls about 1.5 inches in diameter. An ice cream scoop helps portion them consistently. Roll each portion between your cupped palms to create smooth, round meatballs.

Yield depends on size; this recipe produced roughly 24 smaller meatballs. Scale ingredients as needed for more servings.

Press a ¼–½ inch cube of cheese into the center of each meatball, then roll the meatball again to seal the cheese inside. This creates a molten, cheesy center after smoking.

Optionally transfer the finished meatballs to a rack or baking sheet to make moving them to the smoker easier.

Preheat your smoker to about 225°F and load it with apple wood or another mild smoking wood you prefer. Place the meatballs directly on the smoker grate or on a rack, keeping the smoke steady throughout the cook.

Maintain the smoker temperature near 225°F for even cooking and optimal smoke flavor.

Glazing the meatballs with barbecue sauce is optional. If you prefer them sauced, brush on sauce around the 30- and 45-minute marks so it has time to set and create a nice glaze without becoming too sticky. Alternatively, serve sauce on the side for dipping.

Check the internal temperature of the meatballs with a reliable instant-read thermometer. When they reach 160°F, they are done. Cooking time is typically around 1.5 hours but will vary depending on meatball size, starting temperature, and how often the smoker is opened.

Bring the meatballs inside and serve hot. They’re excellent as appetizers, on meatball subs, or over pasta. Don’t be surprised if a few disappear before the rest make it to the table.

• Wrap meatballs in half slices of bacon for extra flavor.
• Use ground turkey or chicken for a leaner version.
• Serve in meatball subs or over pasta (spaghetti, linguine, etc.).
• Add 2–3 tablespoons red pepper flakes for more heat.
• Mix in 3–4 teaspoons fresh minced garlic for stronger garlic flavor.