Instructions

Preheat your smoker to 250°F.

In a large mixing bowl, combine ground beef, ground pork, Italian panko crumbs, chopped onion, milk, Parmesan cheese, salt, eggs, beef seasoning, pepper, and garlic powder. Mix gently until just combined – don’t overmix.

Place the bowl in the freezer for about 15 minutes to help thicken the mixture, making it easier to form the meatballs.

Cut each mozzarella string cheese stick into 5 pieces, giving you 45 pieces total for stuffing.

Using a medium cookie scoop, portion the meat mixture. Form each portion into a ball, press your thumb into the center to create a cavity, insert a piece of cheese, and wrap the meat around to completely enclose the cheese.

Place the stuffed meatballs on an oiled wire rack and smoke at 250°F for 35-40 minutes.

While the meatballs smoke, mix together BBQ sauce, honey, and brown sugar in a small bowl.

After 35-40 minutes, brush the BBQ glaze on all the meatballs and continue smoking for an additional 10 minutes, or until internal temperature reaches 165°F.

Remove from smoker and let rest for 5 minutes before serving to allow the cheese to set slightly.

Notes
Chilling the meat mixture makes it much easier to handle and form around the cheese.
Make sure to completely seal the cheese inside the meat to prevent it from oozing out during cooking.
You can prep these meatballs 24-48 hours ahead and store in the fridge before smoking.
These freeze well for up to 2 months – freeze without the BBQ sauce for best results.

Tools You’ll Need
Smoker
Large mixing bowl
Wire rack
Medium cookie scoop
Meat thermometer
Pastry brush