Head Country


Head Country

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Cheese Stuffed Meatballs

When cheeseball met meatball. This love story of a recipe will be your new favorite way to stuff your guests while they enjoy the big game. That they're a cinch to prepare and a fun way to fire up the grill? Those are some serious perks.



4-5lbs of ground chuck (80/20)
3oz of Head Country Championship Seasoning in Original
1.5lbs of colby jack cheese, cut into 1-inch cubes
2 20oz bottles of Head Country Bar-B-Q Sauce, Original

Cooking Instructions

Ahead of time, cut and separate your cheese cubes and place in the freezer. This can be done a day or two ahead. In a large mixing bowl, combine your ground meat and the Head Country Original Championship Seasoning and mix together well. Place the meat mixture into the fridge for up to an hour.

Scoop out 2-3 tablespoons of the ground meat and flatten out into a round patty. Place one piece of cheese directly in the center of the meat and close up, removing any excess meat. Roll firmly into a ball and place them on a tray.

Heat up your grill to about 350 F and place each ball over direct heat. You want to sear at least two sides of the meatballs before transferring to indirect heat and letting them cook for 10 to 12 minutes. You may want to place these on the cooking tray on the grill as cheese may ooze out during the cooking process.

In a large saucepan or slow cooker, place two bottles of Head Country Original BBQ Sauce and bring to a simmer. Add in your meatballs and let cook over low heat for 20 to 25 minutes, cooking each meatball to an internal temperature of 160F.

*Makes 36 meatballs

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