Bite into these individually portioned sausage meatballs to reveal the gooey cheese center. You can make these on the grill and serve hot, or pan fry them on the stove until golden, and then cover for about two minutes to help the cheese center to become molten.
Recipe Courtesy of Clint Cantwell, Grillocracy.com
Prepare grill for 2-zone cooking, placing pre-heated charcoal briquets on one side of the grill's charcoal grate to create a hot zone and a cool zone. Add 2 chunks of your favorite smoking wood to the charcoal and add the main cooking grate. Cover the grill and adjust the bottom vents to bring the temperature to approximately 300 degrees F.
Divide sausage in to 8 2-ounce portions.
Cover one strip of cheese with a single portion of sausage and roll into an oval shape making sure the cheese is fully encased (editor’s note: I like to pinch each end so they look like mini footballs).
Dust cheese stuffed sausage bites with dry rub seasoning then place on the cool side of the grill.
Cover the grill and allow the sausage bites to cook for approximately 20 minutes until cooked through. Remove sausage bites from the grill and serve immediately with bacon ranch dipping sauce.
Mix both ingredients well and refrigerate until ready to serve.