Smoked Jalapeno Popper Meatballs – You NEED These! | Pellet Smoker Recipes

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.

Prepare the panad by mixing 1/2 cup panko breadcrumbs, 1 egg, 1 egg yolk, 3 tablespoons buttermilk, 1 1/2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1 1/2 teaspoons kosher salt, 1 teaspoon smoked paprika, and 1 teaspoon black pepper in a bowl.

Finely dice 3 large jalapenos, keeping the seeds for extra heat.

Add 1 cup of shredded cheddar cheese to the panad mixture and mix until it forms a seasoned paste.

In a separate bowl, combine 1 pound of cold ground beef (80/20) with the panad mixture and 6 ounces of crumbled cooked bacon.

Gently mix the beef, panad, and bacon together without overworking the meat.

Prepare the cream cheese by cutting an 8-ounce block into small pieces, rolling them into balls.

Take a portion of the meat mixture (about 1.5 ounces), make a thumb indentation, place a cream cheese ball inside, and seal the meat around it to form a meatball.

Place the formed meatballs on a tray and refrigerate for at least 30 minutes to firm up.

Preheat the smoker to 265°F and line it with a jerky mat to prevent sticking.

Place the meatballs in the smoker and cook for about 1 hour to 1 hour 15 minutes, checking for an internal temperature of 150-155°F.

Remove the meatballs from the smoker and let them rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens