Jalapeño Popper MEATBALLS wrapped in bacon

“Stuffed with creamy, cheesy heat and seasoned to perfection, then smoked low & slow till that bacon tightens up just right. Glazed at the end for that sticky, spicy finish. Cut one open and tell me you’re not grabbing two… If it doesn’t melt…we’re not eating it!”

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Recipe from @bigstusmoked on TikTok

@bigstusmoked on Instagram

Learn more about the Yoder Smokers YS640S

INGREDIENTS

JALAPEÑO POPPER MEATBALLS:
  • 1 lb Ground Chuck
  • 1 lb Sweet Italian Sausage
  • 12 oz Whipped Cream Cheese
  • 7 Jalapeños, diced
  • 2 Cups Shredded Cheddar Cheese
  • Bacon
  • Heath Riles BBQ Garlic Jalapeño Rub
  • Blazing Star BBQ Pork’n Rub
GLAZE:
  • Allegro Marinade Spicy BBQ Sauce

INSTRUCTIONS

  1. Prep: Add ground chuck and sweet Italian sausage to a large bowl and season heavily with your preferred rubs.
  2. Mix: In a separate bowl, combine whipped cream cheese, shredded cheddar cheese, and diced jalapeños until well blended.
  3. Form: Roll the meat mixture into small balls, then stuff or coat with the cheese mixture as desired.
  4. Wrap: Wrap each meatball with bacon and secure with toothpicks if needed.
  5. Smoke: Place on smoker at 250°F and cook until the bacon is crisp and the meatballs are fully cooked through.
  6. Glaze: Brush or toss with your favorite BBQ sauce toward the end of the cook and allow it to set before serving.