MozzarellaStuffed Meatballs

• Difficulty3/5
• Prep time15 mins
• Cook time60 mins
• Serves6 - 8
• HardwoodHickory

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.

• 1-1/2 lbs ground beef
• 1/2 lb bulk Italian sausage
• 3/4 cup seasoned dry bread crumbs
• 1/2 cup grated Parmesan
• 1/4 cup onion, finely minced

• 2 cloves garlic, finely minced
• 1 egg, lightly beaten
• 1/4 cup milk
• 1 tsp salt
• 1 tsp freshly ground black pepper

• 1 tsp fresh thyme, chopped
• 1 tsp fresh sage, chopped
• 1 lb mozzarella cheese, shredded
• 8 oz marinara sauce

• 1-1/2 lbs ground beef
• 1/2 lb bulk Italian sausage
• 3/4 cup seasoned dry bread crumbs
• 1/2 cup grated Parmesan
• 1/4 cup onion, finely minced
• 2 cloves garlic, finely minced
• 1 egg, lightly beaten

• 1/4 cup milk
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp fresh thyme, chopped
• 1 tsp fresh sage, chopped
• 1 lb mozzarella cheese, shredded
• 8 oz marinara sauce

Line a rimmed baking sheet with aluminum foil.

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.

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.

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.

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.

Serve with marinara sauce and garnish with fresh chopped parsley or basil, if desired. Enjoy!

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