Jalapeno Popper Smoked Meatballs – Cheesy, Spicy, and Packed with Flavor

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These Jalapeno Popper Smoked Meatballs are cheesy, smoky, and full of flavor. Perfect for BBQs, game day, or a fun twist on classic meatballs!

Introduction

Let me ask you this: what do you get when you mix the bold flavors of jalapeño poppers with the smoky magic of the grill? That’s right—Jalapeno Popper Smoked Meatballs!

This recipe is where comfort food meets backyard barbecue. Imagine juicy meatballs stuffed with cream cheese, cheddar, and jalapeños, then kissed by smoke until they’re tender, flavorful, and absolutely irresistible. They’re like your favorite game-day snack and your best BBQ recipe rolled into one glorious bite.

I first discovered these when experimenting with tailgate recipes. You know how it goes—you want something handheld, fun, and packed with flavor, but also a little unexpected. That’s how Jalapeno Popper Smoked Meatballs became a crowd favorite at my house. Whether you’re grilling for friends, prepping for the big game, or just craving something indulgent, these meatballs deliver every single time.

So, let’s dive into the recipe and I’ll show you exactly how to make them—smoky, spicy, cheesy, and oh-so-good.

Ingredients

Here’s what you’ll need to make about 20–24 Jalapeno Popper Smoked Meatballs:

For the Meatballs:

  • 2 lbs ground beef (80/20 blend works best for juicy meatballs)
  • 1 lb ground pork (optional, but adds extra richness)
  • 1 cup breadcrumbs (panko for crunch or regular for softer texture)
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp chili powder (optional, for extra heat)
  • 1 ½ tsp salt
  • 1 tsp black pepper

For the Filling:

  • 8 oz cream cheese (softened)
  • 1 cup shredded cheddar cheese (pepper jack also works for more spice)
  • 3–4 fresh jalapeños, finely diced (remove seeds for less heat)
  • ½ tsp garlic powder

For the Glaze (optional but recommended):

  • ½ cup BBQ sauce
  • 2 tbsp honey
  • 1 tsp hot sauce (adjust to taste)

Substitution & Variation Ideas

  • Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
  • Low-carb/keto: Swap breadcrumbs for crushed pork rinds or almond flour.
  • Cheese swap: Mozzarella for a milder flavor or gouda for a smoky twist.
  • Meat swap: Ground turkey or chicken works, but keep an eye on cooking time since leaner meat can dry out faster.
  • Extra heat: Add diced serranos or a pinch of cayenne to the filling.

Step-by-Step Instructions

Follow these steps to create the ultimate Jalapeno Popper Smoked Meatballs:

1. Prep the Filling

In a mixing bowl, combine the softened cream cheese, shredded cheddar (or pepper jack), diced jalapeños, and garlic powder. Mix until smooth and well combined. Set aside.

Pro Tip: If you like your filling extra creamy, whip the cream cheese with a hand mixer before adding the rest of the ingredients.

2. Make the Meatball Mixture

In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, Parmesan, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Use your hands (gently!) to mix until just combined.

Tip: Don’t overmix—this keeps your meatballs tender instead of tough.

3. Form & Stuff the Meatballs

  • Scoop about 2 tablespoons of meat mixture into your hand.
  • Flatten slightly and place 1 teaspoon of the jalapeño cheese filling in the center.
  • Carefully wrap the meat around the filling, sealing the edges completely.
  • Roll into a ball. Repeat until all meatballs are filled.

4. Preheat Your Smoker

Preheat your smoker to 250°F. Hickory or applewood chunks work beautifully for these meatballs, but feel free to use your favorite wood chips.

5. Smoke the Meatballs

Place the stuffed meatballs directly on the smoker grates (or use a wire rack for easier cleanup). Smoke at 250°F for about 1 ½ to 2 hours, or until the internal temperature reaches 165°F.

6. Glaze (Optional but Highly Recommended)

In the last 10 minutes of cooking, brush each meatball with the BBQ-honey-hot sauce glaze. This adds a sweet, sticky, spicy layer that balances the smoky richness.

7. Serve & Enjoy!

Remove from the smoker and let the meatballs rest for 5 minutes before serving. The filling will be piping hot and oozy, so be careful with that first bite!

Extra Tips

  • Serving Suggestions:
    • Serve on a platter as appetizers at a BBQ or party.
    • Pile them into a sub roll with extra cheese for the ultimate meatball sandwich.
    • Pair with a crisp green salad to balance the richness.
  • Storage & Reheating:
    • Store leftovers in an airtight container in the fridge for up to 4 days.
    • Reheat in the oven at 325°F for 10 minutes, or in the air fryer for 5–6 minutes to keep them crispy outside.
    • Microwave works too, but the cheese filling may ooze out.
  • Make Ahead:
    • You can assemble and stuff the meatballs a day in advance, then refrigerate until ready to smoke.
  • Freezing:
    • Freeze uncooked stuffed meatballs on a baking sheet, then transfer to a freezer bag.
    • Cook straight from frozen (add 20–30 minutes to smoking time).

Nutritional Information

(Per meatball, based on 24 servings — values are approximate. For detailed nutrition, see Burnt Pellet BBQ.)

  • Calories: 210
  • Protein: 12g
  • Carbohydrates: 5g
  • Fat: 16g
  • Fiber: 0g
  • Sugar: 2g

FAQ Section

1. How long does it take to make Jalapeno Popper Smoked Meatballs?
From start to finish, about 2 to 2 ½ hours including prep and smoking.

2. Can I substitute the jalapeños?
Yes! You can use milder peppers like poblanos or even roasted bell peppers if you don’t want the heat.

3. Can I freeze Jalapeno Popper Smoked Meatballs?
Absolutely. They freeze beautifully either before or after smoking. Just reheat from frozen or thaw overnight in the fridge.

4. Do I need a smoker?
Nope! If you don’t have a smoker, you can bake them in the oven at 375°F for about 25–30 minutes. Add a touch of liquid smoke to the meat mixture for that smoky flavor.

Conclusion

And there you have it—Jalapeno Popper Smoked Meatballs, the perfect mash-up of smoky, cheesy, and spicy goodness. They’re crowd-pleasing, versatile, and honestly addictive. Whether you’re hosting a game-day gathering, firing up the smoker for a weekend BBQ, or just craving something bold and fun, these meatballs are guaranteed to steal the show.

If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below, share it with your friends, or snap a photo and tag me on social media. Trust me—once you make these Jalapeno Popper Smoked Meatballs, they’ll become a regular on your smoker menu.