Cheesy Smoked BBQ Meatball Recipe

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