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Big Cheesy Meatballs

Lee - Smoke & Sear
Servings: 4 Total Time: 3 hrs 10 mins Difficulty: Intermediate
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Cheesy, Smoky, and Packed with Flavour
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Meatballs are a staple in many households, but let’s kick it up a notch. These meatballs are gigantic, stuffed with cheese, and smoked to bring out an amazing flavour. Whether you’re feeding the kids or having a BBQ with friends, these meatballs are guaranteed to impress. Let’s get cooking!

Big Cheesy Meatballs

Prep Time 1 hr Cook Time 2 hrs Rest Time 10 mins Total Time 3 hrs 10 mins
Beef
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Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Party Pleaser Party Pleaser Smoke & Sear Fav. Smoke & Sear Fav.
Difficulty: Intermediate Cooking Temp: 120  C Servings: 4 Estimated Cost: £ 20 Calories: Approximately 400 per serving Best Season: Suitable throughout the year

Ingredients

Meatballs

Cheese Filling

Coating

Sauce

Instructions

  1. Setting up the ProQ
    • Get Started: Dust off the ProQ and set it up using the Minion method with Coconut Charcoal Briquettes.
    • Ignite: Place a small pile of Kamado Joe Big Block XL Lumpwood Charcoal in the centre to ignite.
    • Add Smoke: Add Bourbon Infused Oak from The Oak Bloke for smoking. Fill the water pan with lava rocks.
  1. Preparing the Meatballs
    • Mix Ingredients: In a large bowl, combine beef mince, coconut flour, chopped onion, Mediterranean seasoning, garlic paste, egg yolks, whisked egg whites, bacon lardons, salt, and pepper. Mix well.
    • Shape Meatballs: Divide the mixture into 100g portions. Place a mozzarella pearl in the center of each portion and shape the meat around it, ensuring it's sealed well.
    • Coat: Roll each meatball in grated parmesan cheese and place on a baking tray for easy transfer.
  2. Smoking the Meatballs
    • Stabilize Temperature: Once the ProQ is stable at around 120°C (250°F), place the meatballs inside.
    • Smoke: Smoke the meatballs for about 1.5 hours until they reach an internal temperature of 60°C (140°F).
  3. Adding the Sauce
    • Prepare Sauce: In a large disposable foil tray, add a layer of bolognese sauce.
    • Add Meatballs: Place the smoked meatballs on top of the sauce, then pour additional bolognese sauce over them.
    • Top with Cheese: Place a slice of mozzarella on each meatball and sprinkle with fresh chopped basil.
  4. Final Cooking

    Return to Smoker: Place the tray back in the ProQ and continue cooking until the meatballs reach an internal temperature of 74°C (165°F).

  5. Serving
    • Rest: Let the meatballs rest for about 10 minutes before serving.
    • Serve and Enjoy: Enjoy your smoky, cheesy meatballs with a delicious gooey centre!

Equipment

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

  • Extra Smoky: For an extra smoky flavour, you can add more wood chips during the smoking process.
  • Make Ahead: These meatballs can be prepped and stored in the fridge a day before cooking.
Keywords: meatballs, cheesy meatballs, smoked meatballs, BBQ meatballs, ProQ, Kamado Joe, family-friendly BBQ, smoked cheese meatballs
Lee Bishop - Smoke & Sear

smoke.sear

937 20,196

🔥 NEW GEAR DROP – THE RAVEN HAS LANDED 🔥

Back in 2021, I’d just built my little BBQ website, wasn’t really using Facebook, and had around 4,000 Insta followers . . . still finding my feet in the smoke game.

Then out of nowhere – Bradley Smoker dropped me a message.

Wanna help us create some content?

Honestly, I was blown away.

Fast forward 4 years and they’ve only gone and done it again – this time with their new Raven Smoker. And let me tell ya . . . this thing’s an absolute weapon.

✅ Hot & Cold smoking
✅ Dual built-in probes
✅ Bluetooth monitoring via the app
✅ Sleek AF portable folding table (seriously – best I’ve seen)

So far I’ve just unboxed, built and seasoned it ready for the first cook . . . and I can’t wait to get stuck in!

But now the big question is . . .

What should go on first?!

Let me know what you’d christen the Raven with 👇

#gifted #BradleyRaven

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Open
🔥 NEW GEAR DROP – THE RAVEN HAS LANDED 🔥 Back in 2021, I’d just built my little BBQ website, wasn’t really using Facebook, and had around 4,000 Insta followers . . . still finding my feet in the smoke game. Then out of nowhere – Bradley Smoker dropped me a message. Wanna help us create some content? Honestly, I was blown away. Fast forward 4 years and they’ve only gone and done it again – this time with their new Raven Smoker. And let me tell ya . . . this thing’s an absolute weapon. ✅ Hot & Cold smoking ✅ Dual built-in probes ✅ Bluetooth monitoring via the app ✅ Sleek AF portable folding table (seriously – best I’ve seen) So far I’ve just unboxed, built and seasoned it ready for the first cook . . . and I can’t wait to get stuck in! But now the big question is . . . What should go on first?! Let me know what you’d christen the Raven with 👇 #gifted #BradleyRaven

The Picanha Tasting Board Nobody Asked For . . .

Big thanks to @villagebutchers for the stunning picanha and @meatermade for hooking me up with the new Meater Pro XL - so I figured it was time to get the kids properly educated.

Sliced the picanha into 4 steaks.

Cooked to 4 different levels of doneness.

Served with 4 sauces: cowboy butter, chimichurri, peppercorn, and red pepper.

Fire-roasted sweetcorn and cherry toms on the side for good measure.

The mission: Find out how they really like their steak.

The result: Medium rare / medium. Cowboy butter all round.

The well-done one? The dog’s still licking her chops.

Job done. Legends!

Cooked on the Kamado Joe, tracked to perfection with the Meater, and devoured in minutes.

185 30
Open
The Picanha Tasting Board Nobody Asked For . . . Big thanks to @villagebutchers for the stunning picanha and @meatermade for hooking me up with the new Meater Pro XL - so I figured it was time to get the kids properly educated. Sliced the picanha into 4 steaks. Cooked to 4 different levels of doneness. Served with 4 sauces: cowboy butter, chimichurri, peppercorn, and red pepper. Fire-roasted sweetcorn and cherry toms on the side for good measure. The mission: Find out how they really like their steak. The result: Medium rare / medium. Cowboy butter all round. The well-done one? The dog’s still licking her chops. Job done. Legends! Cooked on the Kamado Joe, tracked to perfection with the Meater, and devoured in minutes.