One Ball to Rule Them All (Smoked Cheesy Meatball)

Cut the block of cheese in half and stack on top of each other. Place in freezer uncovered to chill completely while you assemble the meatball. Preheat grill to 225F. In a large bowl, whisk eggs, add in ground beef & all other meatball ingredients. Using a gloved hand, mix thoroughly. Make a bowl shape out of the meat mixture & place the chilled cheese block in the center. Mold the meat around the cheese to cover completely. Place meatball on a wire mesh baking tray on a cookie sheet. Smoke for 1/2 hour then increase the grill temp to 350F. Grill until the internal temperature reaches 150F (approximately 45 minutes). Pour crushed tomatoes into a 9-10” cast iron pan & mix in the Italian seasoning & sugar. Remove meatball from baking sheet & place in the pan of sauce. Increase grill temperature to 425F. (Optional: add Frozen Texas toast to the grill at this point). Continue to grill for 10-15 minutes or until the internal temperature reaches 155F. Spoon on sauce & add shredded cheese & parsley. Finish to a temp of 160F. Remove toast when golden. Serve with sauce. Rest meatball for 10 minutes & serve.