Cheese Stuffed Jalapeno Meatballs
These smoked meatballs are made with lots of cheddar cheese and more jalapeno than you'd normally add to a meatball. As if that's not enough, they are stuffed with cream cheese. I wanted these to be small enough to pop in your mouth so as to get the full effect as you bite down into it.
- ½ lb ground beef 85/15
- ½ lb ground breakfast sausage hot
- 1 cup jalapenos diced (3-4 large jalapenos)
- ½ cup cheddar shredded (mild or sharp)
- 2 TBS Jeff's original rub purchase recipes here
- 4 oz cream cheese
- Jeff's original barbecue sauce
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 while they are still hot.