Smoked Jalapeño Cheese Meatballs

Money_Hillbilly

This is a keeper appetizer.  Ground beef, breakfast sausage, fresh diced jalapeños, cheddar cheese and a cube of cream cheese in the middle.  Smoked with pecan @ 250 until the center was 160 degrees.  Amazing!!

Jstroke

Those look great. 

GrateEggspectations

Looks well-executed. Mouth watering now. 

PoppasGrill

A modified turtle egg, looks very tasty.
When I do turtle eggs I like to drizzle a little fresh maple syrup on them about half way through the cook, so 15-20 mins in.

Money_Hillbilly

@PoppasGrill You are correct but the version that I did is a 50/50 mix of ground Chuck and breakfast sausage.  The rest is the same. 

Legume

Love this idea.  

caliking

Bookmarked. These would make a tasty snack.

TechsasJim

@Money_Hillbilly

There are potentially a lot of options here, but did you offer a dipping sauce/glaze with these and if so what variety?     

The meatballs are right up my alley and I've brainstormed a couple options but since I'm not the originator I don't want to assume nor guess.

Thank you in advance!

Money_Hillbilly

@TechsasJim The original recipe used a barbecue sauce glaze applied at the end of the smoke.  I though they were so tasty they didn’t need the sauce.  Just a personal choice.  The subtle crunch of the jalapeños make these an incredible appetizer 

johnmitchell

Money_Hillbilly said:

@TechsasJim The original recipe used a barbecue sauce glaze applied at the end of the smoke.  I thought they were so tasty they didn’t need the sauce.  Just a personal choice.  The subtle crunch of the jalapeños make these an incredible appetizer 

Personally I am not a sauce kinda guy and I plan to do exactly what you did and maybe a dipping sauce on the side for those who choose

TechsasJim

johnmitchell said:

Money_Hillbilly said:

@TechsasJim The original recipe used a barbecue sauce glaze applied at the end of the smoke.  I thought they were so tasty they didn’t need the sauce.  Just a personal choice.  The subtle crunch of the jalapeños make these an incredible appetizer 

Personally I am not a sauce kinda guy and I plan to do exactly what you did and maybe a dipping sauce on the side for those who choose

I know my family and they would want something to dip into.   They look remarkable as a stand-alone (which would be for me).  

Regardless, great cook/smoke.    I look forward to trying it out.   

loco_engr

Sho looks yummy!
Thx for posting

texaswig

I'm gonna have to make these. 

Jstroke

I’ve been thinking on this recipe and for some odd reason I keep coming back to using these in a meatball sub with a slightly thinner cheese whiz kind of vibe with sautéed onions and a medley of deseeded and deveined hot peppers. Just  sounds good

shtgunal3

I could eat those any way you served them.

EggObsessed

Do you have any recommendations for how to cube up the cream cheese? 

Money_Hillbilly

@EggObsessed It is a messy job that my wife takes care of while I am dicing jalapeños. The best way we have found is to place it in the freezer for 15-20 minutes then use a cheese knife to cut the cubes. A small skinny knife is best since using a large chef knife it sticks to the sides.  

PoppasGrill

Money_Hillbilly said:

@EggObsessed It is a messy job that my wife takes care of while I am dicing jalapeños. The best way we have found is to place it in the freezer for 15-20 minutes then use a cheese knife to cut the cubes. A small skinny knife is best since using a large chef knife it sticks to the sides.  

I like to mix a can of diced chilies and shredded cheddar with the cream cheese and use a baggy with the corner cut off to squeeze onto the pattied sausage before rolling it up.
will be sure to try the ground chuck mixed in with sausage and cheese, that’s a great idea . Those do look tasty.

fishlessman

Dip the knife in hot water.i do that with a spoon stuffing jalapenos and it doesn't stick much. I just leave the hot water running in the sink but with a knife simmering it might be better

caliking

Money_Hillbilly said:

@EggObsessed It is a messy job that my wife takes care of while I am dicing jalapeños. The best way we have found is to place it in the freezer for 15-20 minutes then use a cheese knife to cut the cubes. A small skinny knife is best since using a large chef knife it sticks to the sides.  

Waxed, unflavored dental floss should work. Freezing the block for a bit will definitely help.

TechsasJim

I have a cheese wire whenever I do things with cream cheese that take fine skills.    A bit of time in the freezer, as mentioned above, always helps the process.