Smoked Jalapeno Popper Meatballs On The Weber Kettle

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be made with pantry staples.

Start by preparing the ingredients: get 3 lb of 80/20 ground beef, 1 small to medium-sized onion, 1 egg (slightly beaten), and 1/4 cup of bread crumbs.

Chop the onion and beat the egg before combining all ingredients in a large mixing bowl.

Add the ground beef, chopped onion, beaten egg, bread crumbs, and your favorite steak seasoning into the bowl.

Use the 'washing machine technique' to mix the ingredients by hand without overprocessing the beef.

Form a test meatball to check consistency before making all the meatballs. Aim for about 30 meatballs.

Prepare the stuffing by cutting pepper jack cheese into small squares and dicing jalapenos, leaving seeds and membranes for heat.

Create a cavity in each meatball using your thumb to hold the stuffing of jalapeno and cheese.

Close the meatballs by pressing down with your thumb and rolling them in your hands to ensure they hold together.

Set up the grill for low and slow cooking, using partially used charcoal and ensuring vents are closed.

Place the meatballs on the grill rack, ensuring space for smoke circulation, and let them cook for about an hour, rotating them every half hour.

Check the internal temperature; when it's about 155°F, prepare a mixture of Head Country Original Barbecue Sauce and Frank's Red Hot Sauce for glazing.

Dunk the meatballs in the barbecue sauce mixture and return them to the grill for an additional 10 minutes to set the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens