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Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs

By Traeger Kitchen

These homemade Italian meatballs are the perfect recipe to get the kids involved in the kitchen. Our hand-rolled meatballs are packed with herbs & cheese, then cooked with delicious Traeger hardwood smoke.

Prep Time

15 Min

Cook Time

1 Hr

Pellets

Hickory

Ingredients

This recipe serves:

6

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Units of Measurement:
main
1 1/2 Pound ground beef
1/2 Pound bulk Italian sausage
3/4 Cup Seasoned breadcrumbs
1/2 Cup grated Parmesan cheese
1/4 Cup finely diced onion
2 Clove garlic, minced
1 egg, lightly beaten
1/4 Cup milk
1 Teaspoon fresh chopped thyme
1 Teaspoon fresh chopped sage
1 Teaspoon salt
1 Teaspoon freshly ground black pepper
1 Pound mozzarella cheese, shredded
8 Ounce Marinara sauce, for serving
Fresh chopped parsley or basil, as needed, for serving

Steps

  • 1

    When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Line a rimmed baking sheet with aluminum foil.

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

    In a large bowl, combine the ground beef, sausage, breadcrumbs, Parmesan, onion, garlic, egg, milk, thyme, sage, salt and pepper. Knead the meat mixture lightly with hands to combine.

  • 3

    Form the 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 a baking sheet.

  • 4

    Place the baking sheet directly on the grill grates. Close the lid and smoke the meatballs for 30 minutes.

    180 ˚F / 82 ˚C

    00:30

    Super Smoke

  • 5

    Increase the Traeger temperature to 300°F and bake the meatballs until they are cooked through, and the internal temperature reaches 160°F, 25-30 minutes.

    300 ˚F / 149 ˚C

    160 ˚F / 71 ˚C

    00:30

  • 6

    Remove the meatballs from the grill. Serve with marinara sauce and garnish with fresh chopped parsley or basil, if desired. Enjoy!

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