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Created by:
Kristy Still
Smoked Stuffed Meatballs
Course
Grilling
Cuisine
American
Servings
12
Servings
Get ready for a treat for dinner with these Smoked Stuffed Meatballs.
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Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Ingredients
1x
2x
3x
1
Pound
Ground Beef
1/2
Cup
Seasoned or Regular Bread Crumbs or Gluten-Free Bread Crumbs
1/4
Cup
Milk
1
Large
Egg
2
Cloves
Garlic (Crushed)
1/4
Cup
Fresh Parsley (Chopped)
1/2
Tsp
Salt
1/4
Tsp
Ground Black Pepper
4
oz
Fresh Spinach (Finely Chopped)
4
oz
Mozzarella Cheese (Balls, Pearls, or Cut into Cubes)
Instructions
Preheat the smoker to 250*F.
In a large bowl, mix together the ground beef, seasoned bread crumbs, milk, egg, garlic, parsley, salt, and black pepper until well combined.
Divide the mixture and form it into balls about 1-1/2 inches in diameter.
Using your thumb, create a small indentation in the center of the meatball.
Place a small amount of chopped spinach and a small cube or pearl of cheese in the indentation.
Fold the beef mixture over the spinach and cheese and roll into a smooth ball.
Repeat for the remaining meat.
Place the stuffed meatballs on the smoker rack, leaving a space between each meatball.
Smoke the meatballs for 1 1/2 to 2 hours or until they reach an internal temperature of 160*F.
Remove the smoked stuffed meatballs from the smoker and let them rest for 5 minutes before serving.
Serve with your favorite dipping sauce or with pasta.
Notes
Choosing the right pellets is important as each one will affect the final flavor of the meatballs. We find that hickory pellets work the best.
Nutrition
Serving:
1
Serving
|
Calories:
242
kcal
|
Carbohydrates:
4
g
|
Protein:
16
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
170
mg
|
Potassium:
280
mg
|
Fiber:
0.4
g
|
Sugar:
0.4
g
|
Vitamin A:
1022
IU
|
Vitamin C:
4
mg
|
Calcium:
68
mg
|
Iron:
2
mg
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