Game Day Jalapeño Popper Meatballs

1h 15m
Serves 1
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Directions

  1. 1Finely slice up 1lb of bacon.
  2. 2Cook the sliced bacon in a skillet until crispy.
  3. 3In 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. 4Hand mix all of the ingredients thoroughly.
  5. 5Take an ice cream scoop full of the mixture, place it on wax paper.
  6. 6Gently flatten the mixture out with your hand.
  7. 7Stuff 1/12th of a partially frozen cream cheese block in the meat.
  8. 8Enclose and secure the meatball by rolling it in your hands.
  9. 9Lightly season the outside of the meatballs with your favorite BBQ rub.
  10. 10Place the meatballs on an oiled wire rack.
  11. 11Place the meatballs in the refrigerator for 15 minutes to help them form and hold together when cooked.
  12. 12Put the meatballs on the smoker at 225°F for 1 hour.
  13. 13Brush some Bachan’s on the outside for the last 15 minutes to allow it to tack up.
  14. 14Remove from the smoker once the meat reaches an internal temperature of 155°F.
  15. 15Top with a drizzle of Bachan’s and green onions.
  16. 16Serve 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

skilletbowlice cream scoopwax paperoiled wire rackrefrigeratorsmoker

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.