There’s something magical about biting into a juicy meatball and discovering a gooey, cheesy center. These cheese-stuffed BBQ beef meatballs are the perfect combination of smoky, savory, and cheesy goodness. Whether you’re serving them as an appetizer, stuffing them into a sub, or enjoying them with mashed potatoes, these meatballs will steal the show at any meal.
Cheese-Stuffed BBQ Beef Meatballs
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine American
Mixing bowl
Baking sheet
Parchment paper or foil
Small saucepan
Basting brush
Tongs
For the Meatballs
- 1 lb ground beef 80/20 for juiciness
- ½ lb ground pork adds tenderness
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 6 oz cheese cheddar, mozzarella, or pepper jack, cut into small cubes
For the BBQ Sauce
- 1 cup BBQ sauce your favorite brand or homemade
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
Preheat & Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Make the Meatball Mixture
In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, milk, salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce. Mix until just combined—don’t overwork it!
Stuff with Cheese
Take a small amount of meat mixture (about 2 tablespoons), flatten it in your palm, and place a cheese cube in the center. Wrap the meat around the cheese, sealing it completely. Repeat for all meatballs.
Bake
Place the meatballs on the prepared baking sheet and bake for 15 minutes.
Make the BBQ Glaze
While the meatballs bake, heat the BBQ sauce, honey, apple cider vinegar, and smoked paprika in a small saucepan over low heat. Stir until well combined.
Glaze & Finish
Remove the meatballs from the oven, brush them generously with the BBQ sauce, and return them to the oven for another 5 minutes.
Serve & Enjoy
Let them cool slightly before serving. The cheese inside will be molten hot! Serve with extra BBQ sauce for dipping.
Best Pairings
- Sides: Mashed potatoes, coleslaw, or roasted veggies
- Drinks: A cold beer, bourbon cocktail, or even a classic root beer
- Bread: Serve in a hoagie roll for a meatball sub or with garlic bread on the side
FAQs
1. What type of cheese works best?
Mozzarella is great for its meltiness, cheddar adds sharpness, and pepper jack gives a spicy kick.
2. Can I make these ahead of time?
Yes! You can form the meatballs and refrigerate them for up to 24 hours before baking. You can also freeze them raw and bake straight from frozen (just add a few extra minutes to the cook time).
3. Can I cook these on the stovetop instead of baking?
Absolutely! Brown them in a skillet over medium heat, then cover and cook until fully done. Add the BBQ glaze at the end.
4. Can I use ground turkey or chicken instead?
Yes, but they have less fat, so consider adding an extra egg yolk or a tablespoon of olive oil to keep them moist.
