The tasty surprise of a gooey cheesy center to these meatballs makes for a fantastic and easy appetizer.

Total Time: 30 minutes
Servings: 4


  • 2 Hickory planks
  • 1 lb. lean Ground Beef
  • 1 lb. lean Ground Pork
  • ½ Tbsp. Kosher salt
  • ½ Tbsp. ground Black Pepper
  • 2 Garlic Coves, minced
  • 2 Tbsp. Italian Parsley, chopped
  • 4 Tbsp. BBQ sauce, divided
  • 6 oz. White Cheddar, cut into small cubes
  • 6 oz. Sharp Cheddar, cut into small cubes

Chef's Tip

Slightly flatten the bottom of each meatball to prevent it from rolling off the plank during cooking.


  1. Preheat the grill to 425°F and soak the planks in hot water for at least 15 minutes.
  2. Combine the meats, salt, pepper, garlic, parsley and 2 tablespoons of the BBQ sauce, reserving the rest for later.
  3. Roll the mixture into 16 2 oz. meatballs. Press a cube of cheese into each ball and roll to seal it in.
  4. Set the meatballs on the planks and use a brush to apply some BBQ sauce to each one.
  5. Place the planks on the grill and close the lid.
  6. Cook for 15 minutes or to an internal temperature of 160° F.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Planks