Mozzarella Stuffed Meatballs
By Traeger Kitchen
These homemade Italian meatballs are the perfect recipe to get kids helping in the kitchen. The hand-rolled meatballs are packed with herbs & cheese, then cooked with delicious hardwood smoke.
Prep Time
15 Minutes
Cook Time
1 Hours
Pellets
Hickory
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 1/2 Pound | ground beef |
| 1/2 Pound | Bulk Italian Sausage |
| 3/4 Cup | breadcrumbs |
| 1 Cup | Parmesan cheese, grated |
| 1/4 Cup | Small onion, Minced |
| 2 Clove | garlic, minced |
| 1 | egg, beaten |
| 1/4 Cup | milk |
| 1 Teaspoon | chopped thyme |
| 1 Teaspoon | chopped sage |
| 1 Pound | shredded mozzarella cheese |
| 8 Ounce | Marinara Sauce |
Step
1
Line a rimmed baking sheet with aluminum foil.
2
Combine ground beef, sausage, bread crumbs, parmesan, onion, garlic, egg, milk, thyme and sage in a mixing bowl. Knead the meat mixture lightly with hands to combine.
3
Form meat mixture into 1-1/2 inch balls. Make a depression in the center of each and insert shredded cheese. Reshape the meatball to completely enclose the cheese. Transfer to baking sheet.
4
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the meatballs for 30 minutes.
180 ˚F / 82 ˚C
00:30
Super Smoke
5
Increase the heat to 300 degrees F and bake the meatballs until they are cooked through, 20 to 30 minutes more or until an instant-read meat thermometer reads 160 degrees F.
300 ˚F / 149 ˚C
160 ˚F / 71 ˚C
00:20
6
Serve with marinara sauce and garnish with fresh chopped parsley or basil, if desired. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.