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Watch Me Make It
There’s just something next-level about smoked meatballs. I’m talkin’ juicy, cheesy, smoky flavor bombs that blow regular meatballs out of the water. If you’ve never had cheesy smoked meatballs hot off the smoker, this is your sign to change that—immediately. You probably won’t eat these with pasta, but you’ll definitely want to eat them!
This smoked meatballs recipe has quickly climbed into my regular rotation. It’s hearty enough for a main dish, crowd-pleasing enough for a game day appetizer, and flavorful enough to rival your favorite meatball subs. If you’re like me and love that combo of melty mozzarella cheese, beefy goodness, and smoky flavor, then you’re in the right place.
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Note – for beef in the smoker I like to use oak chunks or wood chips, however hickory or pecan is great too.
Why You’ll Love This Recipe
You get the best of both worlds—juicy meatballs with a crispy, flavorful crust thanks to indirect cooking on the smoker. These smoked meatballs are packed with Italian flavors, melty cheese in the middle, and a smoky kick that sets them apart. Whether you’re cooking for a party or meal prepping for the week, this easy recipe is perfect for a double batch.
Ingredients / Tools You’ll Need for the Smoked Meatballs
- 1 lb ground beef (I use 80/20)
- 1 lb ground pork
- 1 cup pork breadcrumbs
- 2 eggs
- ½ cup grated Parmesan cheese
- ¼ cup milk
- 2 tbsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 oz mozzarella cheese, cubed
- Phleps BBQ Rocky MTN Beef Rub
- Your favorite BBQ sauce (for glazing)
- Wire rack, large bowl, smoker, aluminum pan
Instructions
Preparation
To get the smoked meatballs started: Preheat your smoker to 250 degrees F. Note you can use the oven as well – just without the smoke flavor. Grab a large mixing bowl and combine your ground pork, ground beef, breadcrumbs, Parmesan, eggs, milk, Worcestershire, and seasonings. Go easy when mixing—just enough to bring the meatball mixture together without making it tough. Over mixing is the enemy of tender meatballs.
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Scoop out a golf ball-sized chunk of the meat mixture and flatten it in your palm. Press a cube of mozzarella cheese right into the center and seal the meat around it. Roll gently into a ball. You’ll get around 10–12 flavorful meatballs depending on size. Try to make them even so the cooking time doesn’t vary from one to the next.
Now here’s where the magic happens—grab that Phleps BBQ Rocky MTN Beef Rub.
I love this stuff. It’s got that perfect blend of spices with a little edge that gives the smoked meatballs a rich, crusty bark and awesome flavor. Sprinkle it generously over each meatball before they hit the grill grates.
Cooking
Place the meatballs directly onto a wire rack and get them into your smoker. Make sure you’re set up for indirect cooking so you don’t burn them from the bottom. Let ‘em go for about 45 minutes or until the internal temperature hits 160 degrees F.
Use a reliable meat thermometer to get the best results—trust me, undercooked meatballs are a significantly less than appetizing. If you see a little cheese starting to ooze out, you’re in the sweet spot.That’s the sign of juicy meatballs doing their thing.
After they’re cooked through, transfer your smoked meatballs into an aluminum pan. Slather them in your favorite sauce—I usually go with something sweet and tangy for contrast. Let them glaze in the smoker for another 5 minutes, just long enough for the barbecue sauce to caramelize.
Serving Suggestions
I’ll eat these straight off the rack, no shame. But if you want to get fancy, serve them as a meatball sandwich on a toasted roll with more sauce.
You can even toss the leftovers (meatballs) in the air fryer the next day for a crispy reheat. Pack them in an airtight container and stash them in the refrigerator—they’ll hold up for 3–4 days. They’re one of my favorite ways to meal prep, and honestly, they taste even better the next time around.
Recipe Notes & Pro Tips
Don’t skip the mozzarella cheese—it’s the only thing better than juicy meatballs… is cheesy juicy meatballs. That blend of ground beef and ground pork is the best way to lock in richness and flavor.
The easiest way to shape perfect meatballs? Use an ice cream scoop or your hands lightly oiled.
Always glaze your bbq meatballs at the end. It gives you that sticky, smoky flavor that separates the best smoked meatballs from the rest. And if this is your first time making homemade meatballs on a smoker, just breathe. It’s one of the most forgiving smoker recipes out there. As long as you keep an eye on that internal temperature, you’re golden.
Variations
Want some Italian seasoning in the mix? Swap out the paprika for it. Try adding a little brown sugar to your favorite BBQ sauce if you like a sweet finish. Or mix in fresh herbs like basil or oregano to add another layer to your smoked meatball recipe.
For a spicier version, a little cayenne seasoning goes a long way in the meat mixture. And if you’re feeding a crowd, make a double batch and freeze half. Frozen meatballs reheat like champs. You can even finish cooking them in a cast iron skillet on medium-high heat if you’re short on smoker space.
I’ve even played around with making smaller meatballs and serving them with toothpicks for parties.
They disappear fast, especially when you’ve got that smoke flavor locked in. Whether you’re using an electric smoker or offset, this recipe delivers every time.
These smoked meatballs are the perfect addition to any cookout, weeknight dinner, or random craving.
They’re my go-to when I want big flavor without tons of work. If you’re still wondering what kind of meat to use—stick with that combination of pork and beef for the best smoked meatballs every single time.
Other Recipes You’ll Love:
- Cheesy Ground Beef Stuffed Jalapeno Poppers
- Best Homemade Deli-Style Roast Beef Recipe
- Stuffed Burger Dogs
- Blue Cheese Butter Burger Recipe Easy Grilling Recipe
- Smoked Spicy Pickle Poppers Easy Bacon-Wrapped Recipe
Cheesy Smoked BBQ Meatball Recipe
Ingredients
- 1 lb Ground Beef 80/20 works great
- 1 lb Ground Pork
- 1 C Pork Breadcrumbs
- 2 Eggs
- 1/2 C Grated Parmesan Cheese
- 1/4 C Milk
- 2 TBSP Worcestershire sauce
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 4 oz Mozzarella about 1" cubes
- Your favorite BBQ rub
Instructions
- Preheat your smoker to 250°F.
- In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, parmesan, milk, Worcestershire, and all seasonings (garlic powder, onion powder, paprika, salt, pepper). Mix until just combined—don’t overwork the meat or they’ll be tough.
- Take a golf ball-sized amount of meat and flatten it slightly in your palm. Press a cube of cheese into the center and wrap the meat around it, sealing the cheese inside. Roll into a ball. Repeat until all meatballs are formed. You’ll get about 10-12 meatballs depending on size.
- Lightly sprinkle your favorite BBQ rub over the outside of the meatballs for extra smoky flavor and crust.
- Place meatballs directly on a wire rack and place in smoker. Smoke for about 45 minutes, or until the internal temperature hits 160°F. Keep an eye on them—if cheese starts to ooze out, they’re ready to glaze.
- Place meatballs in an aluminum pan and slather liberally with your favorite BBQ Sauce – allow to glaze in smoker for 5 minutes.
- Remove from smoker and let rest for 10-15 minutes before serving
