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Starters

Cheese-Stuffed Meatballs

Wow your guests with the magic of a good cheese pull with this recipe from Girls Can Grill pitmaster Christie Vanover. Watch how they're made!

Cheese-Stuffed Meatballs on the grill being brushed with BBQ sauce Cheese-Stuffed Meatballs on a plate garnished with parsley with bbq sauce bowl and bag of Cowboy Applewood briquets in background

These smoked cheese-stuffed meatballs are tender and juicy with a hidden surprise inside. They’re perfect for tailgating, potlucks and parties.

Ingredients

3/4 cup panko breadcrumbs

1/2 cup milk

1 lb ground beef (70/30)

1 lb ground pork

1/4 cup fresh parsley

4 cloves garlic minced

1 tbsp Christie Vanover’s Pork Rub

1 tsp kosher salt

24 half-inch pieces Oaxaca cheese

1 cup BBQ sauce 

Preparation

Heat the grill or smoker to 300F degrees using Cowboy All Natural Apple Hardwood Briquets and Cowboy Cherry Wood Chunks with an indirect heat zone.

Place the breadcrumbs and milk in a large bowl and let the breadcrumbs soften for about 5 minutes.

Mix in the ground meats, parsley, garlic, and seasonings. Shape into 20-24 meatballs.

Using your thumb, press an indention into each meatball. Tuck in a piece of cheese, and reform the meatball, so the cheese is complete covered.

Sprinkle a little more rub on the meatballs and place them on the smoker for 15 minutes.

Give the meatballs a flip and sprinkle with a little more rub. Smoke for 15 more minutes.

Brush the meatballs with BBQ sauce and smoke for 10-15 more minutes, until the sauce is set.

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