smoked meatballs

Cheesy Jalapeno Bacon Wrapped Meatballs

beef (80/20)

panko bread crumbs

eggs (lightly beaten)

garlic (minced)

oz sharp cheddar shredded

jalapenos (seeds removed, finely diced)

Signature Beef Seasoning

bacon

Apple Jalapeno BBQ sauce

In a large bowl, gently combine the beef, bread crumbs, eggs, garlic, cheddar, jalapenos, and beef seasoning.

Form the meat mixture into 1.5 inch balls.

Wrap each ball with a half piece of bacon and secure with a toothpick.

When ready to cook, preheat your smoker to 275 degrees F.

Place the meatballs directly on the grill grates and smoke for 40 minutes or until the meatballs reach 155 degrees F.

Brush the meatballs with the BBQ sauce and cook for an additional 5-10 minutes or until they reach 165 degrees F. If you want crispier bacon, increase the heat in your smoker to 350-400 degrees F.&nbsp;

Remove the toothpicks from the meatballs before serving.&nbsp;

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These jalapeno bacon smoked meatballs are unbeatable, and this recipe combines awesome flavors that make a smoked meatball even better. Cheddar, jalapenos, and bacon (of course)!

Smoked meatballs

Smoked meatballs stuffed with mozzarella cheese, slowly smoked on the grill, and then finished with a BBQ sauce glaze. These are the ultimate game day food or appetizer for your next gathering.&nbsp;

Smoked Stuffed BBQ Meatballs

pork

pork panko breadcrumbs

dry rub (we used the one in the notes below)

thyme

red onion, diced

garlic,

Worcestershire sauce

cheese,

mozzarella cheese sticks,

barbecue sauce

Preheat your smoker to 225 degrees F. We used apple wood chunks with lump charcoal on our Big Green Egg.

While the smoker is warming, prepare the meatballs by combining all ingredients (less the BBQ sauce and mozzarella cheese) and combine with your hands. Be gentle just mix enough so it's all together.

Prepare meatballs by rolling a little over a tablespoon in size and then using your thumb, press a small indent and place cheese in the fold. Then work the meatball again around the cheese so you have the meat surrounding the cheese. That's why we go with larger meatballs.

Place meatballs in the smoker until the internal temperature reaches 155 degrees (about 45 minutes) when checking the internal temperature of the meat. Then place the meatballs in a heat proof dish (or cast iron skillet) with the BBQ sauce and return to your smoker and close lid.

When the meatballs reach an internal temperature of 165 degrees (or about 15 more minutes) they are done. Serve warm!!!

Smoked Meatballs are super juicy and scrumptious, and great for appetizers or an easy dinner. This is the perfect smoked meatball recipe!!

Smoked Meatballs With Bacon (Pellet Smoker Recipe)

beef

cream cheese (softened)

shredded cheese ((Monterey Jack, Cheddar, or Colby Jack))

bread crumbs

eggs

bacon (cooked and diced)

jalapeños (finely diced)

New Mexico chili powder

salt

black pepper

Preheat the smoker to 200°F.

Add all ingredients to a large mixing bowl and use gloved hands to combine. Be careful not to overmix, as this causes tough, dry meatballs. *See Notes

Using a cookie scoop, portion out meat mixture; lightly wet your hands and roll or shape mixture into meatballs. Place meatballs into a single layer in the aluminum pans; do not overlap..

Smoke for 1 to 1 ½ hours; no tossing or flipping is necessary..

While warm, toss smoked meatballs in BBQ sauce or other sauce of choice, if desired.

Smoked Meatballs are slow smoked and then topped with a delicious sauce for unbelievable flavor! They make the perfect backyard appetizer or main-dish recipe.

Smoked Meatballs

Ground Beef (lean)

Pork

breadcrumbs

Parmesan Cheese

Eggs lightly beaten

Garlic Powder

Onion Powder

Italian Seasoning

pepper

Marinara Sauce (optional

Add beef, pork bread crumbs, Parmesan cheese, egg, garlic powder, onion powder, Italian Seasoning, and salt and pepper in a large bowl. Mix with your hands until combined.

Form into 1 or 2 inch meatballs.  The recipe should make approximately 24 meatballs.  Refrigerate the meatballs for at least one hour before smoking them.

Preheat the smoker to 225 degrees F and spray the grill grates with a non-stick cooking spray.

Place the meatballs directly on the grill grates and smoke for approximately 60-70 minutes until the meatballs reach an internal temperature of 155 degrees F.

Carefully transfer the meatballs to a large cast iron skillet.

Pour the marinara sauce on top and carefully toss to coat the meatballs with the sauce.

Place the pan back into the smoker and smoke for 5-10 more minutes until the sauce is heated through and the meatballs reach an internal temperature of 165 degrees F.

Remove the smoker.  Allow the meatballs to sit for 5-10 minutes.  Then they are ready to serve as is or over your favorite type of pasta.

These meatballs are so delicious! They were easy to make and they made the perfect appetizer at our family party.

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The most viewed smoked meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine