The first time I made these Smoked Jalapeño Popper Meatballs, I swear my whole backyard smelled like a barbecue festival collided with my favorite Tex-Mex restaurant in the best possible way. As the meatballs smoked slowly, the aroma of jalapeños, bacon, and savory beef mingled with the scent of creamy filling melting inside, and I found myself hovering around the smoker long before they were done. When I finally bit into one and that smoky exterior gave way to the warm, cheesy jalapeño center, I knew this recipe was going to be a permanent staple in my cooking rotation.
Why You’ll Love This Recipe
You’re going to love these Smoked Jalapeño Popper Meatballs because they take the flavor of everyone’s favorite appetizer and elevate it into something smoky, juicy, and unbelievably satisfying. Each bite gives you that perfect contrast between savory meat on the outside and creamy, slightly spicy filling on the inside, and the moment you taste that combination, you’ll understand why I can’t resist reaching for seconds. Plus, this recipe is incredibly adaptable, easy to prep ahead of time, and perfect for game days, family gatherings, or just when you’re craving something bold and comforting.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup breadcrumbs
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and finely diced
- 4 slices cooked bacon, crumbled
- ½ teaspoon smoked paprika
- Your favorite barbecue sauce for glazing
The combination of ground beef and pork keeps these meatballs juicy, and the softened cream cheese ensures the filling melts evenly without leaking. If you prefer more heat, keep some of the jalapeño seeds or add a dash of hot sauce to the filling. Bacon adds a smoky touch, but you can omit it or use turkey bacon. Breadcrumbs help bind the meat mixture, but crushed crackers or panko work just as well. And while I love the flavor of smoked paprika in the filling, regular paprika can be used if that’s all you have.
Equipment Needed
- Smoker or grill with indirect heat capability
- Large mixing bowls
- Baking sheet or grill-safe tray
- Parchment paper
- Meat thermometer
- Spoon or melon baller
- Gloves for handling jalapeños
A smoker adds unbelievable depth to these meatballs, but you can absolutely make them on a regular grill using indirect heat. A baking sheet lined with parchment keeps the meatballs from sticking and makes cleanup easier. A meat thermometer is key for ensuring they’re cooked through without drying out. Gloves make handling jalapeños safer, especially if you’re sensitive to capsaicin. And if you have a melon baller, it makes creating the perfect indent for the filling so much easier.
Step-by-Step Instructions
I always begin by preparing the filling because it needs a few minutes to chill while I work on the meat mixture. In a bowl, I combine the softened cream cheese, shredded cheddar, diced jalapeños, crumbled bacon, and smoked paprika. I mix everything together until it’s creamy and fragrant. The moment that smoky, cheesy aroma hits, I know I’m on the right track. Once it’s mixed, I pop it into the fridge so it firms up just slightly — this step makes forming the meatballs much easier.(See the next page below to continue…)