These smoked meatballs are packed with cheddar and a generous amount of jalapeño, then stuffed with a creamy center of cream cheese. I made them small—easy to pop in your mouth—so you get the full contrast of spicy, smoky, cheesy flavors with every bite.
Think of them as smoked jalapeño poppers reimagined as meatballs: bold, smoky, and addictive.
- Prep Time: 35 minutes
- Cook Time: 1.5 to 2 hours
- Smoker Temp: 225–240°F
- Meat Finish Temp: 160°F
- Recommended Wood: Pecan
- ½ lb ground beef (85/15)
- ½ lb ground breakfast sausage (hot)
- 1 cup jalapeños, diced (3–4 large jalapeños)
- ½ cup cheddar, shredded (mild or sharp)
- 2 TBS Jeff’s original rub
- 4 oz cream cheese
- Jeff’s original barbecue sauce (for serving or glazing)
Start by cleaning and dicing the jalapeños.
Note: To increase the heat, use hotter peppers or leave some seeds in. You can also add about 1 tablespoon of red pepper flakes to the mixture.
In a large bowl, add the ground beef, ground breakfast sausage, diced jalapeños, Jeff’s original rub, and shredded cheddar.
Mix gently with your hands until combined—avoid overmixing to keep the meatballs tender.
I made these meatballs about 1 inch in diameter after stuffing, but you can adjust the size to suit your preference.
Take enough meat mixture to form a roughly 1-inch ball. Roll it between your palms, then flatten it slightly to create a pocket for the cream cheese.
Place a ¼-inch cube of cream cheese in the center of the flattened meat. Wrap the meat back around the cheese and roll again to form a smooth, sealed ball.
Arrange the formed meatballs on a Bradley rack, a Weber grill pan, a cooling rack, or a cookie sheet for easy transfer to the smoker.
The batch yields roughly 30 meatballs depending on the size you make.
Ready for the smoker!
Preheat your smoker to 225–240°F for indirect cooking. If your smoker has a water pan, use it to help maintain a stable temperature. I prefer pecan wood for these, but other fruitwoods or mild hardwoods will work.
Place the meatballs on the smoker grate or on the rack/pan. Make sure they are spaced slightly apart so smoke and heat can circulate.
Cooking time depends on size and conditions; mine took almost 2 hours. Use a digital meat thermometer to check doneness—the center should reach 160°F.
If you like, brush barbecue sauce on during the last 15–20 minutes for extra flavor, or serve the sauce warm on the side for dipping.
Grab a few as you bring them in—the cream cheese will be warm and melty.
These meatballs are excellent as party appetizers or a starter while the main course finishes. They hold well in the fridge for a day or two before smoking. I haven’t tested freezing them, but they should be fine if thawed in the refrigerator before cooking.
Enjoy!
Wrapping each meatball in a third of a slice of bacon would add smoky, salty richness if you want to take them up a notch—use thin slices and secure them if needed.
When experimenting with seasoning or heat levels, fry a small spoonful of the sausage mixture in a skillet to taste before forming all the meatballs.
Cheese Stuffed Jalapeno Meatballs
Ingredients
- ½ lb ground beef (85/15)
- ½ lb ground breakfast sausage (hot)
- 1 cup jalapeños, diced (3–4 large jalapeños)
- ½ cup cheddar, shredded (mild or sharp)
- 2 TBS Jeff’s original rub
- 4 oz cream cheese
- Jeff’s original barbecue sauce (optional, for serving)
Instructions
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Combine all ingredients in a large bowl and mix gently by hand; do not overmix.
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Form meatballs between your palms to the desired size.
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Flatten each meatball and place a ¼-inch cube of cream cheese in the center.
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Wrap the meat around the cream cheese and re-roll to form a smooth ball.
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Place the stuffed meatballs onto a rack or pan for easy transfer to the smoker.
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Set up your smoker for indirect heat at 225–240°F and use pecan or another mild smoking wood.
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Smoke the meatballs until they reach an internal temperature of 160°F.
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Serve immediately while hot, with barbecue sauce on the side if desired.