One Ball To Rule Them All

1. Cut the cheddar block in half, stack the pieces and freeze uncovered while preparing the meatball.
2. Preheat Traeger to 225°F.
3. Whisk eggs, then combine with beef, breadcrumbs, Parmesan and seasonings.
4. Form the meat mixture into a large bowl shape. Place the chilled cheddar in the center and mold the meat completely around it, sealing well.
5. Place on a wire mesh rack over a baking sheet. Smoke at 225°F for 30 minutes.
6. Increase Traeger to 350°F and cook until the center reaches approximately 150°F, about 45 minutes.
7. Add crushed tomatoes, Italian seasoning and sugar to a 9–10” cast iron skillet. Transfer the meatball into the sauce.
8. Increase Traeger to 425°F. If serving with bread, add it to the grill at this point to toast.
9. Cook another 10–15 minutes, spooning sauce over the meatball.
10. At approximately 155°F, top with shredded cheddar and parsley. Continue cooking to 160°F.
11. Rest 10 minutes before cutting into it.