Smoked Meatballs With Bacon (Pellet Smoker Recipe)
Smoked Meatballs are beyond juicy, SO scrumptious, and great for appetizers or an easy dinner. This is the perfect smoked meatball recipe!!
Ingredients
- 2 pounds ground beef
- 4 ounces cream cheese softened
- 1 cup shredded cheese (Monterey Jack, Cheddar, or Colby Jack)
- 1 cup seasoned bread crumbs
- 2 large eggs
- 6 slices bacon cooked and diced
- 6 jalapeños finely diced
- 8 cloves garlic minced
- 2 teaspoon New Mexico chili powder
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat the smoker to 200°F.
- Add all ingredients to a large mixing bowl and use gloved hands to combine. Be careful not to overmix, as this causes tough, dry meatballs. *See Notes
- Using a cookie scoop, portion out meat mixture; lightly wet your hands and roll or shape mixture into meatballs. Place meatballs into a single layer in the aluminum pans; do not overlap..
- Smoke for 1 to 1 ½ hours; no tossing or flipping is necessary..
- While warm, toss smoked meatballs in BBQ sauce or other sauce of choice, if desired.
Notes
Alternatively, all ingredients can be added to a stand mixer bowl and combined using a dough hook on medium speed. Scrape the bottom and sides of the bowl periodically.
Nutrition
Serving: 1 | Calories: 391cal | Carbohydrates: 11g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 900mg | Sugar: 2g | Fiber: 1g | Calcium: 117mg | Iron: 3mg