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Export 16 ingredients for grocery delivery
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.
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