Smoked Bacon-Wrapped Meatballs with Cheddar and Jalapeño

Course: Appetizer

Cuisine: American / BBQ

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 428kcal

Author: Kris Longwell

Experience the perfect bite with these Smoked Bacon Wrapped Meatballs, featuring a juicy jalapeño-cheddar center and a crispy, BBQ-glazed exterior. Smoked to perfection in the Smokin' Tex and finished in a cast-iron skillet, these appetizers offer a mouthwatering blend of smoky, spicy, and savory flavors that are sure to be the star of your next gathering.

Print Recipe

Equipment

1 Smoker see NOTES
1 large oven-safe skillet or pan cast-iron is perfect
Toothpicks

Ingredients

½ cup BBQ rub see NOTES
1 cup BBQ sauce
1 lb ground beef 85% lean
½ cup breadcrumbs plain
2 large eggs lightly beaten
2 cloves garlic minced
1 cup cheddar cheese shredded
½ cup nacho jalapeños (pickled), chopped
1 teaspoon salt see NOTES
1 teaspoon black pepper
8 oz bacon cut in half (not thick cut)
2 tablespoon scallions chopped, for garnish (optional)

Instructions

Do Ahead

Make the BBQ rub and the BBQ Sauce.
½ cup BBQ rub, 1 cup BBQ sauce

Make the Smoked Meatballs

In a large bowl, combine the beef, breadcrumbs, eggs, garlic, cheese, jalapeño, salt, and pepper.
1 lb ground beef, ½ cup breadcrumbs, 2 large eggs, 2 cloves garlic, 1 cup cheddar cheese, ½ cup nacho jalapeños, 1 teaspoon salt, 1 teaspoon black pepper
Roll the meat into golf ball-sized balls.
Place the beef rub in a shallow bowl or platter. Roll the meatballs in the rub to fully cover them.
Wrap each ball with a bacon half strip and secure with a toothpick.
8 oz bacon
Heat your smoker to 225°F with mesquite or hickory chips. Smoke the meatballs for 35 minutes. See NOTES.
Meanwhile, preheat your oven to 425°F.
Place the smoked meatballs in an oven-proof skillet or pan. Drizzle BBQ sauce over the tops of each meatball.
Bake in the oven for 10 minutes on the middle grate.
Turn the broiler on HIGH and cook for another 1 to 3 minutes, until the bacon is crispy and slightly charred. Keep an eye on them, don't let them burn.
Serve at once, garnished with chopped scallions, if desired. Serve additional BBQ sauce on the side.
2 tablespoon scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Adjusting for Salt: Our homemade BBQ rub is salt-free, which allows us to control the seasoning in the meat. If you are using a store-bought rub, check the ingredients for sodium. If your rub contains salt, reduce the salt in the meatball mixture to ½ teaspoon to prevent them from becoming overly salty.
Use a Perforated Grill Pan: For the best smoking results, we recommend placing the meatballs on a perforated grill pan. This allows the smoke to circulate freely around the bacon for even flavoring and prevents the meatballs from accidentally slipping through the smoker grates.
No Smoker? No Problem: If you don't have a smoker, you can still make these in the oven! Bake the meatballs at 250°F on a wire rack set over a baking sheet for 45–50 minutes. To mimic that signature smoky flavor, add ½ teaspoon of liquid smoke to the ground beef mixture before rolling the balls. Finish in the cast-iron skillet and under the broiler as directed in the recipe.
Toothpick Safety: To ensure the toothpicks don't burn during the high-heat broiling stage, soak them in water for at least 20 minutes before using them to secure the bacon.

Nutrition