Smoked Chicken Meatballs Stuffed with Mozzarella

Why You’ll Love These Meatballs

These aren’t just any chicken meatballs. These are smoky, juicy, mozzarella-stuffed flavor bombs you’ll want on repeat. Here’s why they’re worth making:

• That gooey mozzarella center. Every bite has a surprise inside: stretchy, melty cheese that makes these meatballs feel extra special (but still easy enough for a weeknight dinner).
• Big herb flavor. The chunky garlic and herb marinade mixed right into the meat gives you fresh, bold flavor in every bite....no bland chicken here!
• They’re smoker and oven-friendly. Whether you’re craving that backyard smoke or cooking indoors, these work beautifully both ways.
• They freeze well. Make a double batch, half for now, half for a future busy night.
• They’re versatile. Serve them skewered with sauce as an appetizer, pile them on a plate with pasta or veggie noodles. Tuck them into a soft bun for a next-level meatball sub.

Ingredient Notes

For the herb marinade:

• Fresh parsley – The backbone of the flavor. Use flat-leaf if possible.
• Fresh oregano + thyme – Adds earthiness and depth.
• Garlic – Don’t hold back. We’re using 5 cloves here. If you don't want that much garlic, use about 2-3 cloves.
• Olive oil – Helps carry the flavor and keeps the meat moist.
• Salt, pepper & optional crushed red pepper – To round it all out and add just a touch of heat if you like it.

For the meatballs:

• Ground chicken (1 lb) – Use ground chicken thigh for extra juiciness if you can.
• Panko breadcrumbs (½ cup) – For binding and texture.
  Sub almond flour to make it gluten-free.
• Grated Parmesan Romano cheese (¼ cup) – Adds a nutty, salty bite.
• Egg (1) –Helps hold everything together.
• Mozzarella (about 4 oz) – Ciliegine or cut into small cubes and kept cold before stuffing. Use smoked mozzarella for extra smoky flavor.

How to Make Stuffed Smoked Chicken Meatballs

• Prepare the chunky herb marinade.
• Combine the meatball mixture being careful not to overmix.

• Scoop and flatten: Use 2 tablespoons of meat mixture, flatten it in your palm, add a mozzarella ball or cube, and fold the meat tightly around it.
• Pinch and roll tight: Make sure there are no cracks or seams. Pinch them closed, then gently roll into a smooth ball.

TIP: Use cold mozzarella: Cube it and chill it while you prep the rest. Cold cheese melts more slowly = fewer leaks.

Chill before smoking: Let the meatballs rest in the fridge for 20–30 minutes before smoking. It helps them firm up and hold their shape better under heat.

How to Smoke These Meatballs

If you’re using a pellet grill, offset smoker, or charcoal setup, here’s how to do it:

1. Preheat your smoker to 250°F (120°C).
   Mild woods like apple, cherry, or pecan work beautifully with chicken and cheese.
2. Place the meatballs on a foil tray or a well-oiled grill-safe rack. Leave space between them for even smoke flow.
3. Smoke for 45–60 minutes, or until the internal temp reaches 160°F (72°C) and the cheese is fully melted.
4. Rest for 5 minutes before serving. Don’t skip this! It lets the cheese settle and keeps it from spilling when you bite into it.