Tasty meatballs stuffed with mozzarella sticks. Perfect for snacking or on top of pasta.

Total Time: 1 hour
Servings: 4


Meatball Mixture

  • Italian Parsley, Chopped
  • 1lb Ground Beef
  • ½ tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • ½ tsp Crushed Red Pepper
  • ½ tsp Oregano
  • 1/3 C Bread Crumbs mixed with 2 Tbs Milk
  • 1 Egg
  • Shredded Parmesan

Other Ingredients

  • Mozzarella Sticks
  • Soaked Hickory Planks
  • Marinara Sauce
  • Italian Parsley
  • Shredded Parmesan
  • Extra Virgin Olive Oil

Chef's Tip

Use a measuring spoon to get equally sized meatballs.


  1. Soak Hickory Planks in warm water for 15 minutes.
  2. Set up grill for 2 zone cooking.
  3. Mix all the ingredients for the meatball mixture together.
  4. Form golf sized balls of mixture and press in 1/3 piece of mozzarella stick into center of meatball.
  5. Place meatballs on plank and cook over indirect heat – 25 minutes
  6. Top with marina sauce and parmesan when the cheese starts oozing out of the meatballs and cook for an additional 5 minutes over direct heat.
  7. With an instant read thermometer make sure the internal temperature reads at least 165F.
  8. Garnish with Extra Virgin Olive oil and chopped fresh parsley.

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

Used in this recipe:

Hickory Grilling Planks