Step 1

Preheat your smoker to 225°F.

Step 2

Mix all of the meatball ingredients until they are evenly incorporated.

Step 3

Dice the Velveeta and gouda into cubes and place them into a Dutch oven with the Rotel, chiles, shredded cheddar, diced jalapeño, and red bell pepper.

Step 4

Place a rack over the top of the pot and put the meatball on top.

Step 5

Put the whole thing on the smoker and cook for about an hour.

Step 6

Increase the heat to 325°F and cook until the internal temperature reaches 165°F.

Step 7

Once the meatball is fully cooked, carefully slide it into the dip and use a meat masher to crumble the meat into the dip and mix the dip up.

Step 8

Remove from the grill and serve hot with tortilla chips for dipping.