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Game Day Jalapeño Popper Meatballs
1h 15m
Serves 1
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Game Day Jalapeño Popper Meatballs
instagram.com
1h 15m
Serves 1
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Directions
1
Finely slice up 1lb of bacon.
2
Cook the sliced bacon in a skillet until crispy.
3
In a bowl, combine 2 lbs burger, crispy bacon, 1/4c Bachan’s Sweet & Spicy, 1/4c diced onion, 3 diced jalapeños, 8oz shredded cheese, 1/4c bread crumbs, 2 eggs and SPG blend.
4
Hand mix all of the ingredients thoroughly.
5
Take an ice cream scoop full of the mixture, place it on wax paper.
6
Gently flatten the mixture out with your hand.
7
Stuff 1/12th of a partially frozen cream cheese block in the meat.
8
Enclose and secure the meatball by rolling it in your hands.
9
Lightly season the outside of the meatballs with your favorite BBQ rub.
10
Place the meatballs on an oiled wire rack.
11
Place the meatballs in the refrigerator for 15 minutes to help them form and hold together when cooked.
12
Put the meatballs on the smoker at 225°F for 1 hour.
13
Brush some Bachan’s on the outside for the last 15 minutes to allow it to tack up.
14
Remove from the smoker once the meat reaches an internal temperature of 155°F.
15
Top with a drizzle of Bachan’s and green onions.
16
Serve them warm and enjoy!
Ingredients
1 lb bacon
2 lbs burger
0.25 cup Bachan’s Sweet & Spicy
0.25 cup diced onion
3 diced jalapeños
8 oz shredded cheese
0.25 cup bread crumbs
2 eggs
SPG blend
1 block partially frozen cream cheese block
BBQ rub
Bachan’s
green onions
Equipment
skillet
bowl
ice cream scoop
wax paper
oiled wire rack
refrigerator
smoker
Tips
Refrigerating meatballs for 15 minutes helps them form and hold together when cooked.
Brush Bachan’s on the outside for the last 15 minutes of smoking to allow it to tack up.
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