Smoky Basil Meatball Skewers with Melted Mozzarella
There’s something special about that first bite of smoky, juicy meat fresh off the grill. These basil-packed meatball skewers deliver that backyard magic in every bite. With the bold flavor of Burnt Finger Smokey KC BBQ rub, they bring together the perfect mix of savory, herbal, and cheesy goodness.
These meatballs are simple enough for a quick family cookout yet impressive enough for tailgates or backyard parties. The trick is all in the indirect charcoal heat—it gives the beef a smoky crust while keeping the inside tender and flavorful.
Once the mozzarella starts melting over the top, you know you’ve hit BBQ gold. The creamy cheese balances out the punch of the rub and basil perfectly, creating a combination that’s downright irresistible.
Serve them straight off the grill on their wooden skewers for a rustic, shareable appetizer or load them up on a sandwich roll for a next-level meatball sub. However you serve them, these skewers will have everyone coming back for seconds.
Ingredients
- 1 lb ground beef
- 0.5 cup bread crumbs
- 0.25 cup basil
- 1 egg, scrambled
- 3 tbsp onion, diced
- 0.5 tsp kosher salt
- 0.25 cup bbq sauce
- 4 oz fresh mozzarella
- 20 (3-inch) wooden skewers
Instructions
- Build a charcoal fire for indirect cooking with coals on one side of the grill; preheat to 400°F.
- In a medium bowl, combine ground beef, bread crumbs, basil, egg, onion, and salt; mix well.
- Form about 20 meatballs using roughly 2 tablespoons per ball.
- Season the meatballs generously with the BBQ rub.
- Place the meatballs on the grill, close the lid, and cook for 10 minutes, or until they reach an internal temp of 160°F.
- While cooking, place a small ball of mozzarella (about 1 teaspoon each) on each skewer, 1 inch from the end.
- Insert the mozzarella-topped skewers into the top of each cooked meatball.
- Close the lid and cook for 2 more minutes, until the cheese melts.
- Remove from grill and serve hot.