Buckmasters Magazine

Cheesy Stuffed Meatballs

By Buckmasters

Tailgating and Football are huge around our house, so we are always trying to come up with tasty new snacks to try!  We love having people over for game day and cheering on your favorite teams while chowing down on some awesome eats!  So for this one, we wanted to try something different with meatballs and they turned out excellent.  So stick around and I'll show you how we made em!

Aight Guys!!  There is something about that cool fall crisp air and college football!  One of our favorite things to do is cook obviously, but game day snacks have to be tops on our list!  We decided to take your ordinary meatballs and make them extraordinary!  I mean how can you go wrong with homemade meatballs stuffed with cheese, wrapped in dinner rolls, baked, topped with parmesan garlic butter and finally dipped in marinara!?  It will have your taste buds break dancing in your mouth!  Now here's how we make em!

Ingredients:

Meatballs:

• 1 - Lb of Ground Beef 
• ½ - Cup of Bread Crumbs 
• 2 - Tbsp of Minced Garlic 
• 4 - Tbsp of Shredded Parmesan Cheese 
• 2 - Egg Yolks 
• 3 - Tsp Fresh Rosemary Finely Chopped 
• 3 - Tsp of Fresh Parsley Finely Chopped 
• 3 - Tsp of Fresh Basil Finely Chopped 
• 12 - Ounces of Fresh Mozzarella cut into 12 cubes 
• Salt and Pepper 
• 12 - Frozen Dough Dinner Rolls 
• 1 - Egg Lightly Beaten

Butter Mixture:

• 4 - Tbsp Unsalted Butter Melted 
• ½ - Tsp of Garlic Powder 
• 2 - Tsp of Fresh Parsley Finely Chopped 
• 2 - Tbsp of Parmesan Cheese

Directions:

Meatballs:

1. Spray a pan with cooking spray and place 12 frozen dinner rolls and allow to thaw and rise for 3 to 5 hours. 
2. Preheat Pellet Smoker to 375 degrees. 
3. In a bowl, mix ground beef, bread crumbs, minced garlic, parmesan cheese, egg yolks, rosemary, parsley, basil and salt and pepper together until well combined. 
4. Separate mixture into 12 even portions and stuff each portion with a cube of mozzarella cheese. 
5. Place meatballs on parchment paper and into pellet smoker for 15-20 minutes. 
6. After 15-20 minutes, remove meatballs from smoker and allow to cool completely. 
7. Take a meatball and place in the middle of a dinner roll and form the roll around the meatball until there are no holes and place on parchment paper. Repeat the process for the remaining meatballs. 
8. Brush each roll with the beaten egg. 
9. Place back on the smoker until golden brown. 
10. While rolls are finishing up, melt butter and mix in parsley and garlic powder. 
11. Once they are golden brown, bring inside and immediately brush with butter mixture and top with parmesan cheese. 
12. Plate them up, serve with a side of marinara for dipping and it’s time to dig in! 

You can substitute the ground beef for ground venison or any other ground wild game!