Name: Jalapeno Popper Smoked Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground beef (85/15 recommended); ¼ cup bread crumbs (plain); 2 Tablespoons milk; 1 Tablespoon Worcestershire sauce; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 ounces sharp cheddar cheese (cut into 8 cubes); 4 ounces cream cheese (cut into 8 cubes); 1 jalapeño (seeded and thinly sliced into 8 slices)

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Turn up the flavor and bring a little excitement to your next barbecue or game day get-together with Jalapeno Popper Smoked Meatballs! These irresistible bites marry the smoky satisfaction of perfectly cooked meatballs with a gooey, cheesy, spicy filling that always hits the spot. Imagine biting into a tender beef shell with its surprise center of cream cheese, cheddar, and a spark of jalapeño heat—it’s comfort food with a twist you’ll crave again and again.

Jalapeno Popper Smoked Meatballs Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday ingredients, you can create show-stopping Jalapeno Popper Smoked Meatballs. Each element serves a purpose—whether that’s giving the meat its juicy bite, delivering that creamy-melty interior, or providing a subtle smoky kick. Don’t skip any of them; together, they make each meatball a true flavor bomb!

Ground beef: Opt for 85/15 ground beef for the perfect balance of tenderness and robust flavor, ensuring your meatballs stay juicy but not greasy.
Bread crumbs: Plain bread crumbs help bind the mixture and prevent dense meatballs—substitute with panko for extra texture if you like.
Milk: Just a splash keeps the mixture moist and helps the bread crumbs blend seamlessly.
Worcestershire sauce: The umami powerhouse that boosts depth and brings out the savory character of the beef.
Kosher salt: Enhances all the flavors; use a generous pinch to season the mix evenly.
Ground black pepper: Offers gentle warmth and complexity to the meatballs.
Sharp cheddar cheese: Cut into cubes, this adds bold, melty pockets of flavor right in the heart of each meatball.
Cream cheese: The creamy, tangy counterpoint that makes every bite extra-luxurious.
Jalapeño: Fresh, seeded, and sliced thin—these little rings bring the namesake zip without overpowering your taste buds.

How to Make Jalapeno Popper Smoked Meatballs

Step 1: Preheat the Smoker

Start things off by firing up your smoker and setting it to 350 degrees Fahrenheit. Preheating is vital—you want it hot and ready so your Jalapeno Popper Smoked Meatballs finish with that signature smoky kiss from the very first minute.

Step 2: Mix the Meatball Base

In a medium bowl, combine the ground beef, bread crumbs, milk, Worcestershire sauce, kosher salt, and black pepper. Use your hands or a sturdy spoon to blend everything just until combined. Don’t overmix—gentle hands make for tender, juicy meatballs.

Step 3: Shape the Meatballs

Divide the meat mixture into eight even portions and shape into balls. Eyeball them or use a kitchen scale for uniformity (which helps them cook evenly). These will be the sturdy shells that cradle all that melty, cheesy goodness inside.

Step 4: Fill and Seal the Centers

Flatten each meatball gently in your palm, then press one cube each of cream cheese and sharp cheddar into the center. Top with a slice of jalapeño, then carefully wrap the meat around the filling and reshape it into a ball. Don’t rush—make sure the cheeses are completely enclosed so they stay put (and do their magic) during smoking.

Step 5: Smoke to Perfection

Place the stuffed meatballs on your preheated smoker and let them cook for 20 minutes, or until they’re deeply browned and cooked through. Keep an eye on them; smoking adds flavor, but the real magic is the molten center surrounded by perfectly seasoned beef.

How to Serve Jalapeno Popper Smoked Meatballs

Garnishes

Dress up your platter with a sprinkle of chopped fresh cilantro or parsley for color and freshness. A little drizzle of smoky barbecue sauce or a dollop of sour cream on the side adds extra flair and creamy contrast—you eat with your eyes first, after all!

Side Dishes

Think crisp slaw, roasted potatoes, or a simple green salad to balance the richness of Jalapeno Popper Smoked Meatballs. Grilled corn on the cob or classic baked beans are also fantastic—rustic sides let those bold, cheesy flavors shine.

Creative Ways to Present

For parties, serve toothpick-skewered meatballs on a wooden board with dipping sauces—think ranch, chipotle mayo, or honey mustard. Stuff leftover meatballs into a toasted sub roll or slice each in half for the ultimate game day sliders. The only limit is your imagination!

Make Ahead and Storage

Storing Leftovers

Pop any extra Jalapeno Popper Smoked Meatballs into an airtight container and tuck them in the fridge; they’ll stay delicious for up to three days. Let them cool a bit before refrigerating to keep condensation at bay.

Freezing

If you want to get ahead or batch-cook, freeze the cooked meatballs on a tray, then store them in a freezer bag for up to two months. Freeze them individually so you can grab just what you need next time the craving strikes.

Reheating

For best results, reheat these meatballs in a 350-degree oven for about 10 minutes, or until heated through and the cheese is nice and gooey again. You can also microwave them in short bursts, but oven reheating keeps them moist and prevents the filling from leaking out too quickly.

FAQs

Can I make Jalapeno Popper Smoked Meatballs without a smoker?

Absolutely! You can bake them in the oven at 375 degrees Fahrenheit for about 20–22 minutes—they’ll still be cheesy and delicious, though they may lack a bit of that wood-smoked flavor.

What’s the best way to make these less spicy?

Use a mild jalapeño, remove all seeds and membranes, or even swap in a poblano pepper for an extra-gentle kick. You can also use just a tiny slice of pepper in each meatball—or leave it out entirely for a cheesy, tangy splash without heat.

Can I substitute other cheeses?

Totally! Monterey jack, pepper jack, or mozzarella all melt beautifully and add their own twist on the classic Jalapeno Popper Smoked Meatballs vibe. Sharp cheddar packs the biggest punch, but mixing it up keeps things interesting.

How do I keep the cheese from leaking out?

Make sure to seal the meat mixture tightly around the filling, smoothing any cracks before cooking. Chilling the stuffed meatballs for about 10 minutes before smoking can also help the cheese stay put as the beef cooks and firms up.

Can I double this recipe for a crowd?

Yes! Simply multiply the ingredient amounts and work in batches if your smoker isn’t big enough for all the meatballs at once. They’re perfect for parties, potlucks, or feeding hungry friends on game day—Jalapeno Popper Smoked Meatballs are always a hit.

Final Thoughts

Get ready for the ultimate upgrade to your appetizer lineup—these Jalapeno Popper Smoked Meatballs are irresistibly creamy, a little spicy, and bursting with smoky goodness. Give them a try at your next gathering, and don’t be surprised when everyone clamors for seconds (and for the recipe, too)!

Jalapeno Popper Smoked Meatballs Recipe

★★★★★

4.8 from 11 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 8 meatballs 1x
Diet: Gluten Free

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Description

These Jalapeno Popper Smoked Meatballs are a delicious and savory twist on traditional meatballs, with a spicy kick from jalapeños and creamy melted cheese in every bite. Perfect for a barbecue or a game day appetizer!

Ingredients

Scale

Meatballs:

1 pound ground beef (85/15 recommended)
¼ cup bread crumbs (plain)
2 Tablespoons milk
1 Tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Filling:

2 ounces sharp cheddar cheese (cut into 8 cubes)
4 ounces cream cheese (cut into 8 cubes)
1 jalapeño (seeded and thinly sliced into 8 slices)

Instructions

Start smoker and set it to 350 degrees Fahrenheit. Preheat the smoker.
In a medium sized bowl, combine ground beef, bread crumbs, milk, Worcestershire sauce, salt and pepper until just combined. Mix the meatball ingredients together.
Shape into 8 meatballs. Form the meat mixture into balls.
Flatten each meatball and place a cube of cream cheese, cubed cheddar cheese and a slice of jalapeño in the center. Add the filling ingredients to the center of each meatball.
Place on preheated smoker for 20 minutes or until cooked through. Smoke the meatballs until done.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Smoking
Cuisine: American