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Smoked Jalapeño Popper Meatballs

If you’re trying to win the snack table, these Smoked Jalapeño Popper Meatballs are the move. They’ve got everything you want in one bite: juicy beef, crispy bacon, real jalapeño heat, and sharp cheddar melted through the mix - then the best part hits…a creamy cream-cheese center that oozes just enough to make folks go back for “one more” five times.


And because we’re doing it on the smoker, you’re not just cooking meatballs - you’re layering flavor. That low heat gives the bacon time to render, the rub time to wake up, and the outside of each meatball time to grab a little color before you hit it with a sweet, smoky BBQ glaze that tacks up like candy. These are perfect for game day, parties, or any weekend you feel like cooking something that gets people talking.


What You’ll Love About These:

  • Stuffed center: creamy, tangy surprise in every bite

  • Smoker flavor: adds depth you can’t get in the oven

  • BBQ glaze finish: sticky, glossy, and just sweet enough

  • Crowd-proof: easy to grab, easy to crush



Step-by-Step Recipe Video:



Ingredients:


Meatballs

  • 1 lb 80/20 ground beef

  • ½ lb bacon, chopped

  • ½ cup sweet onion, diced

  • ½ cup jalapeño, diced

  • 1 cup sharp cheddar cheese

  • ½ cup breadcrumbs

  • 2 eggs

  • 2 TBSP My Stew’s BBQ Hot Rub

Stuffing + Glaze


Instructions:


1) Preheat the smoker

Set your smoker to 275°F. (This temp is money for rendering bacon and building flavor without drying out the beef.) (Smoked on my Z Grills 7002C2E Pellet Grill)

2) Mix the meatball base

In a large bowl, combine everything except the cream cheese and BBQ sauce:

  • ground beef, chopped bacon

  • onion, jalapeño

  • cheddar, breadcrumbs

  • eggs, BBQ rub

Mix until just combined - don’t overwork it or they can get tough.

3) Stuff with cream cheese

Scoop the mixture onto parchment paper and flatten slightly in your hand. Pinch off a small ball of cream cheese, place it in the center, then wrap and roll into a tight meatball.

4) Season the outside

Once rolled, hit the outside with a light extra dusting of BBQ rub for a little more punch and bark.

5) Smoke

Place meatballs on the smoker and cook at 275°F for 1 hour.

6) Glaze and tack up

During the last 15 minutes, brush with My Stew’s BBQ Original BBQ Sauce and let it tack up until glossy and sticky.


Pro Tips for the Best Results:

  • Cold cream cheese is easier to stuff. If it’s getting messy, toss it back in the fridge for 10 minutes.

  • Uniform size = even cook. An ice cream scoop makes this painless.

  • Don’t drown them in sauce early. Glaze at the end so it sets instead of sliding off.

  • Want more heat? Leave a few jalapeño seeds in or add a pinch of crushed red pepper to the mix.


Serving Ideas:

  • Serve straight off the smoker with extra BBQ sauce for dipping.

  • Add a ranch drizzle if you want full “jalapeño popper” vibes.

  • Pile them on a tray with pickles and sliders.


Quick Storage + Reheat:

  • Fridge: store in an airtight container up to 4 days.

  • Reheat: 300°F in the oven/air fryer until warmed through (keeps the glaze sticky).


AFFILIATE DISCLOSURE:

Some of the links used in the post are affiliate links, so if you purchase through them, I will get a small commission at no extra cost to you.

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