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16-20
20 minutes
35 minutes
.
Author:Matt Hussey
1 lb 80/20 ground chuck
1 lb ground pork
2 large eggs
½ cup plain breadcrumbs
¼ cup half-and-half
1 Tbsp Worcestershire sauce
1 Tbsp garlic paste
1 Tbsp Essential Blend seasoning
1 Tbsp Outlaw Barbecue Seasoning
8 oz low-moisture whole-milk mozzarella, cut into ¾-inch cubes
2–3 Tbsp Outlaw Barbecue Seasoning (for exterior)
½ cup barbecue sauce (your choice)
In a large mixing bowl, combine the ground chuck and ground pork. Add the eggs, breadcrumbs, half-and-half, Worcestershire sauce, garlic paste, Essentials Blend, and Outlaw Barbecue Seasoning. Mix just until evenly incorporated, being careful not to overwork the meat.
Divide the mixture into approximately 2-ounce portions. Press a well into the center of each portion, place a cube of mozzarella inside, and seal the meat completely around the cheese so it is fully enclosed. Arrange the stuffed meatballs on a wire rack set over a sheet pan.
Lightly coat the exterior of each meatball with additional Outlaw Barbecue Seasoning.
Preheat the pellet grill to 250°F. Place the rack of meatballs on the upper grill rack or in an indirect heat zone. Cook for 20–25 minutes, or until the internal temperature reaches 160–165°F.
Brush each meatball lightly with barbecue sauce and return them to the grill for 5–10 minutes, until the sauce is set and lightly caramelized.
Remove the meatballs from the grill and let them rest for 5 minutes before serving. Serve whole or sliced to reveal the melted mozzarella center.
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