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Smoked Hickory Meatball Skewers with Mozzarella

  • Yields: 5 Servings
  • Cook time: 12 minutes
  • Prep time: 25 minutes


  • 3 tbsp diced onions
  • 1 egg lightly beaten
  • ½ cup unseasoned bread crumbs
  • 1 pound ground beef
  • ⅓ cup basil freshly chopped
  • ½ teaspoon salt
  • 20 3 inch long wooden skewers
  • 4 ounces fresh mozzarella cheese
  • ⅓ cup Kingsford® Original Smoked Hickory BBQ Sauce


Build a charcoal fire for indirect cooking using Kingsford® charcoal by arranging the coals on just one side of the grill and leaving the other side void. Preheat the grill to 400°F.

In a medium bowl, combine the ground beef, bread crumbs, basil, egg, onion, salt and mix well.

Form about 20 meatballs using 2 tablespoons of the beef mix per meatball.

Season the meatballs generously with Kingsford® Original Smoked Hickory BBQ Sauce.

Place the meatballs over indirect heat and close the grill lid. Cook the meatballs for 10 minutes or until the internal temperature reaches 160˚F.

While the meatballs cook, form a ball of mozzarella (1 teaspoon each) around each wooden skewer 1-inch from the end.

Stick each mozzarella skewer into the top of each meatball.

Close the grill lid and cook for an additional 2 minutes or until the cheese melts.

Remove from the grill and serve.