Cheesy Smoked Meatballs
- Inspired by: Smoking-Meat.com
- Cooking Method: Smoker
- Cooking Time: 45 min to 1 h 15 min
- Makes 4 to 6 portions
Ingredients
- 1 lb - 85/15 Ground chuck
- ¼ lb - Breakfast sausage meat
- ⅓ cup - Bread crumbs
- ½ cup - Parmesan, grated
- ½ cup - Cheddar, shredded
- ½ cup - Onions, finely chopped
- ⅓ cup - Jalapeño peppers, finely chopped
- 2 tbsp - Milk
- 2 Eggs
- ¼ cup - Worcestershire
- ¼ cup - Your favorite rub/seasoning
- ½ cup - Barbecue sauce
- 18 to 20 cubes of extra sharp cheddar cheese, ¼" thick
Preparation
- Preheat your smoker to 225°F;
- Place the ground chuck,ground sausage,egg, parmesan,onion,grated cheddar, bread crumbs,barbecue sauce,Worcestershire and milk into a large mixing bowl.Combine everything thoroughly;
- Use your hands to form meatballs that are about 1.5 inch in diameter; Press the 1/4 inch cubes of cheese into the center of each meatball; Use your hands to form the meatball again covering the cheese completely;
- Smoke the meatballs with your favorite wood until 160° internal temperature; Baste with sauce during the last 30 minutes if you like; Total smoking time should take around 1 hour.