Wisconsin BBQ Cheese-Stuffed Meatballs

Introduction

There’s nothing quite like biting into a juicy meatball and discovering a molten core of melted Wisconsin cheese. These BBQ Cheese-Stuffed Meatballs are smoky, cheesy, and packed with flavor. Grilled to perfection on the Arteflame Grill, first seared over 1,000°F to lock in the juices, then finished on the flat top griddle, these meatballs prove that backyard BBQ can rival any steakhouse. This recipe is easy, delicious, and completely grill-based—no pans, no lids, no hassle. Just fire, flavor, and cheese.

Ingredients

• 2 lbs ground beef (80/20)
• 1 cup shredded Wisconsin cheddar or mozzarella
• 1/4 cup breadcrumbs
• 2 eggs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/2 cup smoky BBQ sauce (plus more for glazing)
• Butter (for greasing the cooktop)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and let the grill heat up for about 20 minutes.

Step 2: Mix and Stuff the Meatballs

1. In a large bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, parsley, smoked paprika, salt, pepper, and BBQ sauce.
2. Take 2 tablespoons of the meat mixture and flatten slightly.
3. Place a cube or pinch of cheese in the center, then fold the meat around it and form a ball.
4. Repeat until all meatballs are formed.

Step 3: Sear the Meatballs

1. Add a touch of butter to the center grill grate.
2. Place the meatballs on the center grill grate to sear over 1,000°F for about 1 minute per side, turning with tongs.
3. This locks in the juices and starts building a crisp crust.

Step 4: Finish Cooking on the Flat Top

1. Move meatballs from the center grate to the flat cooktop, closer to the center for higher heat.
2. Grill until internal temperature reaches 150°F, then remove (carryover cooking brings it to 165°F).
3. Brush with more BBQ sauce while grilling on the flat top for a sticky glaze.

Tips

• Use cold cheese stuffing to reduce melting during sear.
• Stick a meat thermometer into a few meatballs to keep the internal temp in check.
• Glazing with BBQ sauce during the last few minutes gives the best caramelization.
• Use a mix of cheddar and mozzarella for a gooey and bold flavor.
• Clean-up is easy with the Arteflame—just scrape and wipe after cooling.

Variations

1. Spicy Jalapeño-Stuffed Meatballs: Add diced jalapeños into the cheese for a kick.
2. Italian Style: Replace BBQ sauce with marinara and use mozzarella for the filling.
3. Bacon BBQ Bombs: Wrap each meatball with a slice of bacon before grilling.
4. Blue Cheese Surprise: Substitute the filling with crumbled Wisconsin blue cheese.
5. Herb & Garlic Cheese-Stuffed: Add herb-infused cream cheese for a milder, creamy variation.

Best Pairings

• Grilled corn on the cob with butter and smoked paprika
• Creamy coleslaw with a tangy kick
• Roasted baby potatoes finished with sea salt and fresh parsley
• Chilled lager or a smoky bourbon-based cocktail
• Grilled peach halves with honey glaze for dessert

Conclusion

These Wisconsin BBQ Cheese-Stuffed Meatballs are the ultimate crowd-pleaser. Melty, smoky, and bursting with flavor, they’re grilled entirely on your Arteflame and go from sear to serve with no mess and no fuss. Whether it’s game day or a weekend BBQ, you’ll be serving up cheesy perfection every time.