Smoked Jalapeño Popper Meatballs

Hey there!!! In today’s feature we’ll discuss Smoked Jalapeño Popper Meatballs.

INSTRUCTIONS FOR SMOKED JALAPEÑO POPPER MEATBALLS:
-In a large mixing bowl, combine ground beef, ground pork, bread crumbs, 1 tbsp minced jalapeno, salt, pepper, egg, and garlic clove until well combined.
-In the bowl of your stand mixer fitted with the whisk attachment, whip cream cheese until smooth. Add the minced jalapeno and whip until combined.
-Prep the meatballs by scooping out a tablespoon into your hand and forming a round shell, like a bowl.
-Spoon a dollop, about a teaspoon of the cream cheese mixture into the center.
-Finish the meatball of with a pinch more meat. Roll the meatball in your hands gently, to make sure all seams are pinched together. Repeat until you
have finished making all of the meatballs.
-Place the meatballs on a tray. Cover with plastic wrap and refrigerate 1 to 8 hours.
-Get the smoker fired up to 225 degrees. Place a cast-iron skillet on the grill and add meatballs. Once it is holding temp and allow it to heat for 5 to 10 minutes to preheat.
-Close lid of smoker & cook until meatballs reach 160 – 165 degrees internally. About 45 mins to an hour. Remove skillet from from smoker & allow to cool 5 minutes before serving.

Guess what it’s Eatin time.

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR SMOKED JALAPEÑO POPPER MEATBALLS:
½ lb ground beef
½ lb ground pork
¼ cup bread crumbs
2 jalapeno seeded and minced, divided
1 tsp salt
½ tsp black pepper
1 egg
1 clove garlic minced
6 oz cream cheese