Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Garlic press (optional)
- Grill or smoker (for the ultimate flavor)
Step-by-Step Instructions
Let me walk you through the process of making these delicious meatballs. First, I gather all my ingredients and tools to set myself up for success. I start by preheating my smoker to around 225°F. If you haven’t smoked meat before, don’t stress! Just make sure to soak your wood chips beforehand. I usually opt for hickory or mesquite for a richer flavor. The smell of the wood as it starts to burn is simply delightful.
In a large mixing bowl, I combine the ground beef, softened cream cheese, shredded cheddar, diced jalapeños, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and black pepper. The mixture is quite thick and sticky, so I find it helpful to use my hands to thoroughly mix everything together. Just a tip: wear disposable gloves—it makes clean-up a breeze. Once everything is well incorporated, I form the mixture into meatballs about the size of golf balls and place them on a parchment-lined baking sheet.
Next, I carefully transfer the meatballs from my baking sheet to the smoker. I’ve learned the hard way to be gentle here; if you drop them, they can lose their perfectly round shape. I then smoke them for about 1 hour. The wait can feel long, but the anticipation is worth it as my kitchen fills with that irresistible smokey aroma. I check them after 45 minutes to ensure they’re cooking evenly. (See the next page below to continue…)