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