Smoked Jalapeno Popper Meatballs

Ingredients

• 2 tbsp CornCookers G.P.S. All-Purpose Rub

• 2 tbsp CornCookers Texas Road Trip Rub

• ¼ cup Blues Hog Raspberry Chipotle Sauce

• 2 lb Swanstrom Farms 80/20 ground beef (In-Store Only)

• 1 lb Prairie Fresh Prime thick-cut bacon (In-Store Only) 
  

• 3 jalapeños

• 2 blocks cream cheese

• 8 oz finely shredded cheddar

• ½ cup bread crumbs

• 2 large eggs

Directions

1️⃣ Fry the Bacon

Slice thick-cut bacon and cook until golden and crispy. Drain. Try not to eat it all.

2️⃣ Build the Meat Mix

In a big bowl combine:
Ground beef • jalapeños • cheddar • bread crumbs • eggs • GPS rub • bacon
Mix by hand until everything is happy.

3️⃣ Stuff ’Em

Portion out 18 meatballs.

Flatten each one and add a small scoop of cream cheese in the center.

Roll back into a sealed ball, tight seal = no cheese blowouts. 

4️⃣ Smoke Time

Lightly dust the outside with Texas Roadtrip.

Place on an oiled wire rack and smoke at 225°F for 1 hour, or until the meatballs hit a safe internal temp.

5️⃣ Sauce & Serve

During the last 15 minutes, brush with Blues Hog Raspberry Chipotle to get that sticky sweet heat glaze.

Pull off, serve hot, and watch the crowd disappear these things one by one.

Tips & Notes

• Cream cheese hack: Freeze it for 20–30 minutes so it’s easier to handle when stuffing.

• Heat level: Remove jalapeño seeds/membranes for mild or leave them in for extra heat.

These things are everything we love about BBQ:
Smoky, cheesy, beefy, spicy, salty, and just sweet enough.
Perfect for game day, tailgates, holidays, or when you want an appetizer that eats like a meal.