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
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 | 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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