BBQ'd Bacon Cheese Stuffed Chicken Balls

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor

Cut ground chicken and bacon into manageable chunks for grinding.

Partially freeze the chicken and bacon for about 1 hour until they are half frozen.

Grind the partially frozen chicken and bacon using a KitchenAid grinder.

Mix spices including paprika, garlic powder, onion powder, coriander, salt, and black pepper in a mixing bowl.

Add Panko crumbs and a beaten egg to the spice mixture and mix well using a KitchenAid mixer attachment.

Form the mixture into approximately 1-inch balls, making sure they are not perfect.

Cut sharp cheddar cheese into small blocks to stuff into the meatballs.

Make a hole in each meatball and insert a block of cheese, then cover the cheese with the meatball mixture.

Wrap each meatball with half slices of bacon and secure with toothpicks.

Preheat the Traeger grill to 375°F (190°C).

Place the meatballs on a tray in the grill for about 15-20 minutes.

After 15-20 minutes, check the meatballs and leave them on the tray for an additional 5 minutes if needed.

Transfer the meatballs directly onto the grill and brush with jalapeno pineapple barbecue sauce.

Cook until the meatballs are done, then remove from the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens