COWBOY CHARCOAL
RECIPES
CHEESE-STUFFED MEATBALLS
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By Christie Vanover of Girls Can Grill
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. 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
Directions:
Heat the grill or smoker to 300F degrees using Cowboy 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.
