Description

These smoked stuffed meatballs are a savory and flavorful dish combining ground beef and Italian sausage with a creamy, cheesy stuffed center. Infused with herbs and spices, then slow smoked over hickory or oak wood chips, these meatballs offer a smoky richness and a juicy, tender texture that makes them perfect as an appetizer or main course served with a rich tomato sauce.

Ingredients

Scale

Stuffing

8 oz Cream Cheese (softened)
1 cup Shredded Mozzarella Cheese
1/2 cup Chopped Sun-Dried Tomatoes (oil-packed)
1/4 cup Chopped Fresh Basil
4 cloves Garlic (minced)
1/2 teaspoon Red Pepper Flakes (optional)

Meatball Mixture

1 lb Ground Beef (80/20 blend)
1 lb Ground Italian Sausage
1 cup Breadcrumbs (Italian seasoned) (gluten-free if needed)
1/2 cup Grated Parmesan Cheese
1/4 cup Chopped Fresh Parsley (or fresh basil)
2 large Eggs (lightly beaten)
4 cloves Garlic (minced)
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
1/2 teaspoon Red Pepper Flakes (optional)
Salt and Black Pepper to taste

Smoking and Finishing

2 cups Wood Chips (Hickory, Oak, or a blend), soaked
Olive Oil or Cooking Spray (for greasing grates)

Tomato Sauce (Optional)

1 can Canned Crushed Tomatoes
1 cup Tomato Sauce
2 tbsp Tomato Paste
1 small Onion (optional, for sautéing)
2 cloves Garlic (optional, minced)

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Instructions

Prepare the Stuffing: In a mixing bowl, combine softened cream cheese, shredded mozzarella, chopped sun-dried tomatoes, fresh basil, minced garlic, and optional red pepper flakes. Mix until all ingredients are evenly incorporated. Chill the mixture in the refrigerator for 30 minutes to help it firm up, making it easier to stuff into the meatballs.
Make the Meatball Mixture: In a large bowl, combine ground beef, ground Italian sausage, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh parsley (or basil), lightly beaten eggs, minced garlic, onion powder, dried oregano, and red pepper flakes. Season with salt and black pepper to taste. Mix thoroughly until the ingredients are fully integrated but do not overwork to avoid tough meatballs.
Stuff and Form Meatballs: Take a portion of the meat mixture and flatten it in your palm. Place about a tablespoon of the chilled stuffing mixture in the center, then carefully fold the meat around the filling, sealing it inside and shaping it into a ball. Repeat this process until all the meat and stuffing are used. Place the formed meatballs on a baking sheet.
Prepare the Smoker: Preheat your smoker to a temperature between 225°F and 250°F. Add soaked wood chips such as hickory, oak, or a blend to the smoker box or directly onto the coals as per your smoker’s instructions. Lightly grease the smoker grates with olive oil or cooking spray to prevent sticking.
Smoke the Meatballs: Arrange the meatballs on the greased smoker grates evenly spaced. Smoke them for 2 to 3 hours, or until the internal temperature reaches 160°F, ensuring they are cooked through and infused with a smoky flavor. Use a meat thermometer to check doneness.
Make the Sauce (Optional): While the meatballs smoke, prepare the tomato sauce if desired. Sauté finely chopped onions and garlic in a saucepan over medium heat until translucent. Add canned crushed tomatoes, tomato sauce, tomato paste, and season with salt, pepper, and Italian herbs. Simmer the sauce on low heat for 30 to 60 minutes, stirring occasionally, until thickened and flavorful.
Serve: Once smoked, serve the stuffed meatballs hot. They can be enjoyed as an appetizer or served over pasta, nestled in sub sandwiches, or alongside the homemade tomato sauce for a hearty meal.

Notes

Soaking wood chips before smoking helps prevent them from burning too quickly and produces a steadier smoke.
Use a meat thermometer to avoid undercooking or overcooking the meatballs; the safe internal temperature for ground beef and sausage is 160°F.
Try different wood chip varieties like apple or cherry for a sweeter smoke flavor variation.
The tomato sauce is optional but adds a great complementary flavor pairing for serving.
Make sure to chill the stuffing to firm it up before using; this prevents it from leaking out during cooking.
For gluten-free, substitute the breadcrumbs with gluten-free bread crumbs.