How to make grilled Cheese Stuffed Meatballs

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie alternative with a cheesy flavor.

Mix panko bread crumbs with milk and let sit until absorbed.

Combine ground pork and ground beef in a large bowl.

Add minced garlic, parsley, barbecue seasoning, and salt to the meat mixture.

Mix all ingredients thoroughly using gloves.

Form meatballs about 1.5 to 2 inches in size, aiming for 20 to 24 meatballs.

Create a pocket in each meatball and stuff with a cube of Oaxaca cheese, then seal tightly.

Preheat grill to 300°F using cowboy charcoal and applewood briquettes with cherry wood for flavor.

Place meatballs on the grill with a diffuser plate for indirect heat to prevent flare-ups.

Apply additional barbecue rub to the meatballs for flavor and color.

Cook meatballs for about 15 minutes, then flip them and apply more rub.

Continue cooking for another 10 to 15 minutes until the internal temperature reaches 165°F.

Brush cowboy range style sauce on the meatballs and let set for about 5 minutes to caramelize.

Plate the meatballs and garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens