Smoked Meatballs with Cheese Curds
Smoked Meatballs with Cheese Curds – A Must-Try BBQ Recipe
If you love juicy, smoky meatballs and gooey melted cheese, this recipe is for you! These smoked meatballs with cheese curds take classic comfort food to the next level. Each bite delivers bold BBQ flavor, a crispy exterior, and a cheesy surprise in the middle.
The best part? This recipe is beginner-friendly and works just as well on the grill or in the oven, so you can enjoy it year-round. Whether you're firing up the smoker for a backyard BBQ or baking a batch indoors, these meatballs are sure to impress.
Let’s get started on this easy, flavor-packed recipe that will have everyone coming back for more! 🔥🍖🧀
Ingredients:
- 1 lb ground beef (80/20 recommended)
- ½ lb ground pork (for extra juiciness)
- 1 egg
- ½ cup breadcrumbs (panko or regular)
- 2 tbsp Burn Pit BBQ All Ration (or your favorite all-purpose BBQ rub)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ cup cheese curds (cut into small pieces if large)
- 2 tbsp Worcestershire sauce
- 2 tbsp milk (optional, for extra tenderness)
Instructions:
On the Grill:
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Preheat your grill or smoker to 250°F using indirect heat. If smoking, use hickory or cherry wood for extra flavor.
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Mix the meat: In a large bowl, combine the ground beef, pork, egg, breadcrumbs, Worcestershire sauce, seasoning, and milk. Mix gently until just combined.
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Form the meatballs: Take about 2 tbsp of meat mixture, flatten it, place a cheese curd in the center, and wrap the meat around it to form a ball. Ensure the curd is fully enclosed.
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Smoke the meatballs for about 60–75 minutes, or until they reach an internal temp of 160°F.
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Sear for extra texture (optional): If you want a crispier outside, crank up the heat or move the meatballs to direct heat for the last 5 minutes.
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Rest for 5 minutes before serving.
In the Oven:
- Preheat oven to 375°F.
- Prepare the meatballs as described above.
- Place on a baking sheet lined with parchment paper or a wire rack.
- Bake for 25–30 minutes or until the internal temp reaches 160°F.
- Broil for 2–3 minutes at the end for a crispy finish.
- Rest for 5 minutes before serving.
Grilling Tips for Beginners:
- Don't overmix the meat—just enough to combine ingredients for tender meatballs.
- Use a probe thermometer to avoid overcooking and drying out the meatballs.
- Keep the cheese sealed—press the meat firmly around the curd to prevent leaks.
Extra Flavor & Pairing Ideas:
- Sauce it up! Toss in BBQ sauce or a spicy buffalo glaze after cooking.
- Try different cheeses—swap cheese curds for mozzarella cubes or cheddar.
- Pair with smoked mac & cheese, grilled veggies, or toasted garlic bread.
FAQ:
Q: Can I prep these ahead of time?
A: Yes! Form the meatballs and refrigerate for up to 24 hours before grilling or baking.
Q: Can I freeze them?
A: Absolutely! Freeze raw meatballs on a baking sheet, then transfer to a bag for up to 3 months. Thaw before cooking.
Q: What’s the best way to reheat them?
A: Reheat in a 300°F oven for 10 minutes or air fryer for 5 minutes at 350°F.
🔥 Try these smoked cheese curd meatballs at your next BBQ! Let me know how they turn out. 🔥