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Jan 23rd, 2013
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Easy Smoked Italian Mozzarella Stuffed Meatballs #13380614 12/23/19 03:46 AM
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Monty Wright Online Content OP
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Easy recipe to duplicate and is pretty tasty.

2 pounds of Johnsonville Italian Sausage
1 pound of Owens Hot Breakfast Sausage
2 of the small packs of Ritzs crackers
1 egg
1 container of Galbani Mozzarella Balls marinated with olive oil, herbs & spices
1/4 cup of Italian Blend shredded cheese (optional)

In bowl, crush up the 2 packs of Ritz crackers. I used a meat mallet to help get them as fine as possible.

In a fairly decent size mixing bowl, add all 3 packs of sausage. Mix well to blend the breakfast sausage with the Italian. I recommend using some disposable gloves to save a mess on your hands.

Once mixed well, add the crushed Ritz crackers and 1 egg to the sausage. Continue mixing well. You can add a little garlic pepper or crushed red pepper if you like a little bite to them. Add the shredded cheese if you’re feeling frisky

Once everything is mixed well, pull off a enough to form a ball a little bigger than a golf ball.

I use my thumb to make an indentation and insert a marinated mozzarella ball. Work the meat around to seal off any seams from inserting the cheese.

Set formed ball in Pyrex dish. The last few times I’ve done them, I’ve lined the dish with parchment paper to prevent sticking.

Continue the process until you’ve used all of the meat. You should get 14-16 meatballs total

Fire up the pit to 250° ish. I use a pellet smoker. It’s great for quick jobs like this. I’m sure the oven would work just as good.

Smoke the meatballs at 250°ish for an hour, hour fifteen until you get the desired color. I haven’t checked them with a temp probe but I’m sure they’re cooked to 160° or so.

Serve with spaghetti, spaghetti meat sauce or eat them as is. 7-10 carbs per meatball for those trying to keep track. They make a nice snack warmed up the next day

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Re: Easy Smoked Italian Mozzarella Stuffed Meatballs [Re: Monty Wright] #13380806 12/23/19 02:31 PM
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smooth move Offline
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sounds great. i wonder how they would be if you dipped in egg wash and rolled in bread crumbs, then fried? sort of like a scotch egg.


es le bon ton roulet
Re: Easy Smoked Italian Mozzarella Stuffed Meatballs [Re: Monty Wright] #13381481 12/24/19 11:20 AM
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Luke57 Offline
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Winner Winner


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Re: Easy Smoked Italian Mozzarella Stuffed Meatballs [Re: Monty Wright] #13381947 12/24/19 09:40 PM
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V-Bottom Offline
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What flavor of pellets did you use?


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Re: Easy Smoked Italian Mozzarella Stuffed Meatballs [Re: V-Bottom] #13381985 12/24/19 10:36 PM
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Monty Wright Online Content OP
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Originally Posted by V-Bottom
What flavor of pellets did you use?


Lumber Jack's Competition Blend. It's one-third each Maple, Hickory, and Cherry.


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