Smoked Jalapeño Popper Meatballs

Instructions:

1. In a bowl, combine the cream cheese, shredded cheese, diced jalapeño, and green onion. Roll the mixture into small teaspoon-sized balls and freeze for 10 minutes.
2. In a large bowl, mix the ground meat, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, diced jalapeños, and sliced green onions.
3. Scoop a portion of the meat mixture, flatten it slightly, and wrap it around a chilled cheese filling ball, ensuring it is completely sealed.
4. Repeat until all meatballs are filled and shaped.
5. To Smoke: Arrange the meatballs on your smoker at 250°F and cook for 1 hour or until they reach an internal temperature of 165°F.
   To Bake: Bake the meatballs at 400°F for 20–25 minutes.
6. Mix together the BBQ sauce, honey, and optional hot sauce. Brush the glaze over the meatballs during the final 5 minutes of cooking.
7. Garnish with sliced green onions and serve hot.

Variations

• Use ground chicken or turkey for a lighter version.
• Add crumbled cooked bacon to the filling for a richer, smoky twist.
• Swap the cheddar for Monterey Jack if you want a milder cheese pull.
• Coat the meatballs in crushed tortilla chips before cooking for added crunch.

Tips

• Freezing the filling briefly makes wrapping the meat around it much easier.
• If smoking, place the meatballs on a wire rack to prevent sticking and allow even smoke circulation.
• Avoid overmixing the meat mixture to keep the meatballs tender.
• Make extra glaze—it’s excellent drizzled over the finished dish or served on the side for dipping.