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Cheddar Stuffed Meatballs

Cheddar Stuffed Meatballs are the perfect grilling appetizer for cookouts. Cheddar cheese is wrapped with both sausage and ground beef and then seasoned with a delicious dry rub and grilled with pecan smoke. 

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Our cheddar stuffed meatloaf is such a hit that we decided a similar comfort food appetizer would be just the ticket for get togethers and back yard cookouts. These meatballs are an easy to serve, easy to eat finger food for parties.

Cheddar stuffed meatballs on a blue platter

Ingredients for Cheddar Stuffed Meatballs:

  • Ground Sausage
  • Lean Ground Beef
  • Sharp Cheddar Cheese
  • Brown Sugar 
  • Granulated Garlic
  • Onion Powder
  • Dried Basil
  • Dried Thyme
  • Smoked Paprika
  • Kosher Salt
  • Black Pepper
  • Dry Mustard

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2 cheddar stuffed meatballs on a small plate - one sliced

How to Grill Cheddar Stuffed Meatballs:

step by step making cheddar stuffed meatballs

  • Roll sausage into tablespoon size balls. 
  • Cut cheddar into chunks, about 1 x 2 inches.
  • Stuff a chunk of cheddar inside each sausage ball, pinching the meat together around it. 
  • Divide ground beef into 1 1/2 tablespoons portions.
  • Flatten the ground beef and wrap around the sausage. Roll between your hands to form meatballs. 

dry rub ingredients in a bowl

Mix the dry rub together by combining brown sugar, garlic, onion, basil, thyme, salt, pepper and dry mustard.

Stuffed Meatballs on a sheet pan for grilling

  • Sprinkle over meatballs on all sides.
  • Prepare a grill fire to about 300° with chunks of pecan or hickory for smoke flavor.

meatballs on a grill

  • Cook meatballs over indirect fire with the grill closed about 30 minutes or until a digital thermometer inserted into the meatballs reaches 165°, measuring the sausage layer, not  the center cheese layer.

grilling meatballs

  • Remove from grill to serving platter and serve immediately. 

Grilled Meatballs on a blue platter

How to Store and Reheat Meatballs:

  • Store cooled meatballs in an airtight container in the refrigerator up to 3 days.
  • Reheat in a 350° oven for about 10 – 12 minutes or until heated through. Meatballs can also be reheated in an air fryer at 350° for about 5 – 6 minutes.

2 meatballs on a appetizer plate, one sliced in half with cheddar in center

These cheddar stuffed meatballs are crazy delicious with so much flavor and are sure to be a hit with any meatball lover. I’m pretty sure we will be making them again this week and serving them on hoagie buns for an epic sandwich.

More Grilled Appetizers:

Cocktail Meatballs are a big hit for any party. These meatballs are seasoned with our favorite rosemary mustard bbq sauce for a simple and delicious bite sized appetizer.

Armadillo Eggs are jalapeño poppers wrapped in sausage and bacon and brushed with bbq sauce. A classic Texas BBQ favorite and a must- try for serious barbecue fanatics.

Peach BBQ Meatballs are another favorite for a quick and easy appetizer made on the grill. A classic ground beef meatball that is smoky and delicious and then slathered in our homemade peach bbq sauce!

Cheddar stuffed meatball, cut in half, close up

If you are entertaining this weekend, these Cheddar Stuffed Meatballs are a surefire winner to please a hungry crowd. They are hearty and so delicious that you should probably plan on making a double batch.

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cheddar stuffed meatballs
Yield: 10 meatballs

Cheddar Stuffed Meatballs

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Cheddar Stuffed Meatballs are the perfect grilling appetizer for cookouts. Cheddar cheese is wrapped with both sausage and ground beef and then seasoned with a delicious dry rub and grilled with pecan smoke.

Ingredients

  • 1/2 pound ground sausage
  • 4 ounces sharp cheddar cheese
  • 12 ounces lean ground beef (we used 80/20)
  • 1 tablespoon brown sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon dry mustard

Instructions

Make ground sausage into 10 tablespoon sized balls.

Cut cheese into 10 chunks.

Stuff cheese inside sausage balls, wrapping sausage all the way around the cheese.

Divide ground beef into 10 pieces, about 1 1/2 tablespoons each.

Flatten ground beef and wrap around sausage. Roll between hands to form round meatballs.

Prepare grill fire to about 300° with pecan chunks or hickory for smoke flavor.

Cook meatballs over indirect fire with the grill closed for about 25- 30 minutes or until meatballs reach 165° with a digital thermometer, checking the meat portion, not the center cheese.

Remove from grill and serve immediately.

Notes

Store leftover meatballs in an airtight container in the refrigerator up to 3 days.

Reheat in a 350° oven for about 10 - 12 minutes or use an air fryer at the same temperature for 5- 6 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 386mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g

Nutritional information is estimated and may not be accurate.

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