Ingredient List:
- 2 lb Nature Well Hamburger
- 6 Tbsp Lesley Elizabeth Roasted Red Pepper rub
- 2 Tbsp Lazy Kettle Liquid Hickory Smoke
- 4 Tbsp Dr. Pete’s Parmesan Marinade
- 1 pkg cubed cheese, cheddar and jack
Instruction:
In the microwave rehydrate the Roasted Red Pepper rub with 5 tbsp water and 1 tbsp Liquid Hickory Smoke. Gently mix all dry and wet ingredients together with the hamburger until thoroughly combined. With wet hands divide mixture into golf ball sized meatball portions.
Gently open the meatballs pressing a dimple into the middle of each, insert a cheese cube, and gently reform and close the meatball.
Chill the meatballs on a platter cover with plastic wrap for at least 1 hour to overnight.
Preheat griddle to medium heat (5–7 sec) hand hold. Cook ~ 4 minutes per side, gently turning to lightly brown all sides. Place on the grill to mark sear and check internal temperature to finish cooking to 165˚ with indirect heat as needed.
While meatballs are finishing, if they are an entrée toast buns until flat side is browned. Serve immediately with your favorite condiments.
Try Beaty’s Spicy BBQ Sauce or BBQ Shack’s Southern Style BBQ Sauce.
Enjoy!!
