Smoky Mozzarella Meatball Bombs
Master these mozzarella meatball bombs with bold seasoning and molten cheese centers. Perfect for backyard grilling or game-day feasts.
Smoky Mozzarella Meatball Bombs
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
10
15 minutes
30 minutes
280
Barbecue
Appetizer
These mozzarella bombs combine seasoned ground beef, melted cheese, and hickory smoke into one perfect bite.I’ve made hundreds of these bad boys, and this method works every time.
The trick is sealing the beef completely around the cheese and hitting that sweet spot between 325 and 350°F. Add the whiskey BBQ glaze at the end, and you’ve got meatball bombs that disappear fast.
Ingredients
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- 2 lb. ground beef (90/10 lean-to-fat ratio)
- 8 oz. mozzarella balls or pearls (drained and patted dry)
- Your go-to beef seasoning
- Your favorite sweet barbecue sauce (I’m partial to Tacticalories’ Candy Apple Whiskey BBQ Sauce)
Directions
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Season your ground beef generously with your preferred barbecue seasoning, mixing thoroughly to distribute flavor throughout. (This step gives your beef bombs real flavor depth.)
Take a handful of seasoned beef and flatten it in your palm. Press a mozzarella ball into the center, then carefully work the meat around the cheese, sealing completely. Roll between your palms to create perfectly round meatball bombs. (The key to preventing cheese leakage is making sure you have no thin spots in your beef coating!)
Fire up your smoker to 325–350°F with hickory chips for authentic smoke flavor. Arrange your mozzarella bombs on the grate with space between each one for even cooking.
Smoke your beef bombs for 25 minutes, turning once halfway through. You’re looking for an internal temperature of 140°F for perfectly juicy meatball bombs with melted centers.
Brush each mozzarella bomb generously with your sweet BBQ sauce. Return to the smoker for five more minutes to let that glaze caramelize into a sticky, flavorful coating.
