ONE BALL TO RULE THEM ALL (Huge Smoked, Cheese-Stuffed Meatball)

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.