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Smoked Mozzarella-Stuffed Meatballs

Smoked Mozzarella-Stuffed Meatballs

Recipe Details

Author Susie Bulloch
Prep Time 20 minutes
Cook Time 1 hour 30 minutes

Summary

Juicy, wood-smoked beef-and-pork meatballs stuffed with molten mozzarella and finished with a glossy marinara glaze. Oak and cherry smoke perfume every bite, yielding a tender, savory crust around a gooey, cheesy center.

Instructions

  1. 1

    Preheat the smoker to 225 degrees F using your preferred hardwood (oak or cherry recommended).

  2. 2

    In a large bowl, gently combine ground beef, ground pork, eggs, milk, panko, Worcestershire sauce, and Beef Rub until just blended.

  3. 3

    Portion into 2-ounce meatballs. Press a cube of mozzarella into the center of each and roll to fully seal. Place on a lightly oiled wire cooling rack.

  4. 4

    Set the rack on the smoker grates, close the lid, and smoke until the meatballs reach an internal temperature of 155 degrees F, about 1 to 1 1/2 hours (begin checking at 45 minutes).

  5. 5

    Brush meatballs with marinara sauce and continue cooking until they reach 165 degrees F.

  6. 6

    Remove carefully (tongs help). Serve hot over pasta with extra marinara and freshly grated Parmesan, if desired.

Ingredients

  • 2 pounds ground beef (85/15 preferred)
  • 1 pound ground pork
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Hey Grill Hey Beef Rub
  • 4 ounces mozzarella cheese (cut into 1/2-ounce cubes)
  • 1/2 cup marinara sauce
  • to taste Parmesan cheese (grated, optional, for serving)
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