Add all ingredients to large bowl and combine with your hands but do not over mix.

Form meatballs between the palms of your hands.

Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.

Wrap meat back around cream cheese and roll between your palms again to form into a meatball.

Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.

Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.

Place meatballs into smoker and cook until they reach an internal temperature of 160°F.

Serve meatballs immediately with BBQ sauce for dipping while they are still hot.