Directions

1. In a bowl, combine ground beef, onion, garlic, breadcrumbs, parmesan cheese, Worcestershire, eggs and The Go-To.

2. Place the bowl in the freezer for about 15 minutes to help thicken the meatball mix. This helps you easily form balls.

3. Grab 5 sticks of mozzarella cheese and cut each one of them up into fifths.

4. Take about 2 tablespoons of the meatball mix, form up a ball, then press your thumb into the middle and place in a piece of string cheese. Enclose the cheese to make sure that your cheese does not ooze out when cooking it.

5. Place all your stuffed meatballs on an oiled wire rack, then season the tops of them with a generous dusting of The Go-To.

6. Place the balls in your smoker at 250°F using hickory wood for 30 minutes.

7. Brush on BBQ sauce during the last 10 minutes and allow it to tack up (a firm, sticky glaze).

8. Pull and serve.