Ingredients
Meat Mixture
- 1 lb ground venison
- ½ lb ground pork (or bacon grind)
Binder
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
Seasonings
- 2 cloves garlic, minced
- 1 tsp seasoned salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1–2 tbsp BBQ sauce
- 1 tsp Worcestershire sauce
- Optional: small pinch of brown sugar
Stuffing
- 4–6 oz low-moisture mozzarella cheese, cut into cubes
BBQ Glaze
- ½–¾ cup BBQ sauce
- 1–2 tbsp honey (or brown sugar)
- Splash of apple cider vinegar (or hot sauce)
Instructions
Step 1: Preheat the Smoker
Preheat your smoker to 225°F. Apple or cherry wood works great for this recipe, adding a mild smoke flavor that complements the venison without overpowering it.
Step 2: Mix the Meatballs
In a large mixing bowl, combine the ground venison, ground pork, breadcrumbs, egg, milk, garlic, seasonings, BBQ sauce, and Worcestershire sauce.
Mix until everything is just combined. Avoid overmixing, as it can make the meatballs tough.
Step 3: Stuff with Cheese
Flatten a small handful of the meat mixture in your palm.
Place one cube of mozzarella in the center and carefully wrap the meat around the cheese, sealing it completely.
Roll into golf ball-sized meatballs and place them on a tray until ready to smoke.
Step 4: Smoke Low and Slow
Arrange the meatballs on a smoker rack with a little space between each one.
Smoke at 225°F for 45 minutes.
Step 5: Finish at a Higher Temperature
Increase the smoker temperature to 250–275°F and continue cooking for an additional 15–25 minutes, or until the meatballs reach an internal temperature of 160°F.
Step 6: Glaze and Finish
While the meatballs finish cooking, combine the BBQ sauce, honey, and apple cider vinegar in a bowl.
Toss the smoked meatballs in the glaze until evenly coated.
Transfer them to a cast iron skillet and return them to the smoker for 10–15 minutes, allowing the sauce to caramelize and become sticky.
Step 7: Rest and Serve
Remove the meatballs from the smoker and let them rest for about 5 minutes.
Serve hot and don't forget to cut one open to reveal that melted mozzarella cheese pull.
Tips for Success
- Seal the meat tightly around the cheese to prevent leaks.
- Wait until the end to apply the glaze so it doesn't burn.
- Ground pork or bacon adds moisture and richness to lean venison.
- Finishing the meatballs in a cast iron skillet creates the best flavor and presentation.
- For extra heat, add a splash of your favorite hot sauce to the glaze.
These Smoked BBQ Venison Mozzarella Meatballs are guaranteed to disappear fast, whether you're serving them at deer camp, a family cookout, or game day with friends. Enjoy!
