Smoked Mozzarella-Stuffed Meatballs
On July 23, 2025
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These Smoked Mozzarella-Stuffed Meatballs are the ultimate made-from-scratch meatball, perfectly seasoned and bursting with melty mozzarella. Make them right in your own backyard in less than 2 hours!
Smoked Mozzarella-Stuffed Meatballs
These Smoked Mozzarella-Stuffed Meatballs are juicy, smoky, cheesy, and totally crave-worthy. Each one starts with a flavorful mix of ground beef and pork, seasoned with my signature Beef Rub and a splash of Worcestershire, then bound with eggs, milk, and panko breadcrumbs for that perfect bite. And of course, each gives way to a melty, ooey-gooey mozzarella center. I mean, just look at the cheese pull above.
Smoked low and slow over oak and cherry wood, these meatballs soak up rich, wood-fired flavor before getting a warm marinara baste. Whether served over pasta or eaten straight from the rack, they’re a pasta night upgrade with serious payoff. If you don’t believe me, just ask my middle son, Max, the meatball super fan who inspired the recipe.
Ingredients for Mozzarella-Stuffed Meatballs
These meatballs are built with simple ingredients you might already have on hand. You just need a few pantry staples, good meat, and plenty of cheese to bring it all together.
- 2 pounds ground beef (85/15 meat to fat ratio preferred)
- 1 pound ground pork
- 2 eggs
- ½ cup milk
- ½ cup panko breadcrumbs
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Hey Grill Hey Beef Rub
- 4 ounces mozzarella cheese (cut into ½-ounce cubes)
- ½ cup marinara sauce
How to Make Mozzarella-Stuffed Smoked Meatballs
These meatballs come together in just a few simple steps. With a little patience and low-and-slow smoking, you’ll get tender, smoky bites bursting with melty cheese and rich marinara. Here’s how:
- Preheat the smoker. Fire up your smoker to 225 degrees F. I like either oak or cherry wood for these meatballs, but you can use any wood you love. You can also use your oven with the same time and temperature guidelines if you don’t have access to a smoker.
- Make the meatballs. Gently combine ground beef, pork, eggs, milk, panko, Worcestershire, and Beef Rub until just blended. You’re looking for a mixture that’s soft but not mushy. Shape into 2-ounce balls, then press a cube of mozzarella into the center and roll to seal. Place them on a lightly-oiled wire rack for easy handling.
- Smoke the meatballs. Place the rack directly on the smoker grates and close the lid. Smoke low and slow until the internal temp reaches 155 degrees F. This typically takes between 1 to 1 ½ hours, but I recommend checking the temperature after about 45 minutes with a reliable instant-read thermometer. The meatballs will develop a rich, smoky crust while staying tender inside, with the mozzarella melting to a gooey, irresistible center.
- Add the sauce. Brush the meatballs generously with warm marinara sauce, then continue cooking until they reach 165 degrees F. This adds moisture, flavor, and a delicious, saucy glaze.
- Serve and enjoy. Carefully remove the meatballs from the rack. I recommend using tongs as they can be a little sticky from the cheese. Serve hot over pasta, in sandwiches, or straight from the rack for a smoky, cheesy bite with plenty of marinara and a dusting of freshly-grated Parmesan.
What to Serve with Smoked Meatballs
These smoky, cheesy meatballs are a star on their own, but pairing them with the right sides can take your meal to the next level. Serve them over your favorite pasta, and don’t forget some Grilled Garlic Bread or Rosemary Parmesan Focaccia to soak up that rich marinara.
And here’s a bonus: because these meatballs are already sauced and stuffed with gooey mozzarella, they’re just a roll away from a killer meatball sub.
Susie’s Stuffed Meatball Pro Tips
I’ve made these smoked stuffed meatballs more times than I can count, and a few small details make a big difference in how they turn out. Whether it’s your first batch or your fiftieth, these tips will help you nail the texture, flavor, and cheesy payoff:
- Seal that cheese! Take your time sealing the meat tightly around the cheese, leaving no gaps. A good seal helps keep that molten cheese center where it belongs. That said, if a little cheese melts out, don’t stress—it happens, and they’ll still be absolutely delicious.
- Use a wire rack. Stuffed meatballs can be soft and sticky when raw, and a wire rack makes it easy to move them on and off the smoker without losing shape (or cheese). It also lets smoke circulate evenly around each one, giving you better flavor and color.
- Cook to internal temperature. Every smoker runs a little differently, so times should always be viewed as a guideline. Going by feel or time alone can lead to dry meat or burst cheese.
Storing Leftover Meatballs
If you’re lucky enough to have leftover meatballs, they keep well and reheat like a dream. Store them in an airtight container in the fridge to enjoy for 3-4 additional days. When you’re ready to eat, warm them gently in the smoker, oven, or on the stovetop over medium with a splash of marinara until heated through. The smoky flavor holds up beautifully, and that cheesy center still hits the spot.
Can I freeze these meatballs?
Absolutely! These smoked meatballs freeze amazingly well after cooking. Let them cool to room temperature, then transfer to a gallon-size freezer bag. They’ll keep for up to 3 months. When you’re ready, reheat them straight from frozen in the smoker or oven (around 325 degrees F) until hot and bubbly throughout.
More Amazing Meatball Recipes
If you love these stuffed meatballs, you’ve got to see some of the other meatball recipes I’ve got in store. You can find these twists on the classic comfort food here on the site, or in the Hey Grill Hey App. Here are a few of my favorites to get you hungry and inspired:
Homemade Smoked Mozzarella-Stuffed Meatballs Recipe
If you give this Mozzarella-Stuffed Meatball recipe a try, I’d love to see it! Tag @heygrillhey on Instagram or Facebook so I can check out your smoky results. And if you loved it, don’t forget to leave a rating and comment below. It helps more BBQ lovers find the recipe.
If you’re hungry for more, make sure to subscribe to my YouTube channel for step-by-step videos, tips, and more to help you become a Backyard BBQ Hero.
Smoked Mozzarella-Stuffed Meatballs
Ingredients
- 2 pounds ground beef 85/15 meat to fat ratio preferred
- 2 pounds ground pork
- 2 eggs
- ½ cup milk
- ½ cup panko bread crumbs
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Hey Grill Hey Beef Rub
- 4 ounces mozzarella cheese
- ½ cup marinara sauce
- Parmesan cheese grated, optional
Instructions
- Preheat the smoker. Set your smoker to 225 degrees F using your favorite hardwood. I love oak and cherry for these meatballs.
- Form the meatballs. Combine all meatball ingredients, except the marinara sauce, in a large bowl and combine gently with your hands. Shape the meat mixture into even sized balls (around 2 ounces each). Use your finger to create an indentation, press in a cube of mozzarella, and roll until the meatball is sealed around the cheese. Place on a lightly oiled flat cooling rack.2 pounds ground beef, 2 pounds ground pork, 2 eggs, ½ cup milk, ½ cup panko bread crumbs, 1 Tablespoon Worcestershire sauce, 2 Tablespoons Hey Grill Hey Beef Rub, 4 ounces mozzarella cheese
- Smoke the meatballs. Transfer your meatballs (still on the rack) to the smoker grates. Close the lid and smoke the meatballs until they reach an internal temperature of 155 degrees F. This typically takes 1 to 1.5 hours, so start checking the internal temperature after about 45 minutes.
- Add the sauce. Baste the meatballs with your marinara sauce. Close the lid of the smoker and continue cooking until the meatballs reach an internal temperature of 165 degrees F.½ cup marinara sauce
- Serve and enjoy. Remove the meatballs from the smoker and carefully from the rack (tongs seem to work best). Serve the meatballs on top of pasta with additional marinara sauce and freshly-grated Parmesan cheese.Parmesan cheese
Notes
- Purchase in the Hey Grill Hey Store here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
