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Big Cheesy Meatballs

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!

Prep Time 1 hr
Cook Time 2 hrs
Rest Time 10 mins
Total Time 3 hrs 10 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 4
Estimated Cost: 20
Calories: Approximately 400 per serving
Best Season: Suitable throughout the year
Ingredients
    Meatballs
  • 1.2 Kg Beef Mince (15% Fat)
  • 2 Tbsp Coconut flour
  • 100 Grams Onion (Finely chopped)
  • 2 Tbsp Mediterranean seasoning
  • 1 Tbsp Garlic paste
  • 2 Eggs (Whites whisked into soft peaks)
  • 100 Grams Bacon lardons
  • 1 Tsp Salt
  • 0.5 Tsp Black pepper
    • Cheese Filling
  • 12 Mozzarella pearls
    • Coating
  • 100 Grams Grated parmesan cheese
    • Sauce
  • 1 Jar Bolognese sauce
  • 12 Slices Mozzarella
  • 1 Handful Fresh chopped basil
Instructions
  1. 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.
  2. 2
    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.
  3. 3
    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).
  4. 4
    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.
  5. 5
    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).

  6. 6
    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!
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
Read it online: https://www.smokeandsear.world/BBQ-recipes/big-cheesy-meatballs/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.