Smoked Bacon Wrapped Stuffed Meatballs

4.41 from 37 votes

These Bacon Wrapped Smoked Meatballs are loaded with cheese and jalapeños for the ultimate appetizer or main dish.

Course Appetizer

Cuisine American

Keyword bacon, bacon wrapped, ground beef, Italian sausage, meatballs, smoked meatballs

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 350kcal

Author Nick

Combine the meat, seasoning, and egg with your hands in a large bowl, and then set it off to the side.
Add the shredded cheese and cream cheese to a bowl and mix until well combined.
Thinly slice two jalapenos. You can remove the seeds from the jalapeños if you’d like.
Slice the bacon slices in half.
Lay a large piece of wax paper out and divide your meat mixture into eight equal sized balls and place them on the wax paper.
Once you’re done forming the balls flatten them out onto the wax paper.
Add a few slices of jalapenos and a scoop of cheese to each meat patty.
Then carefully pull the meat up and around the filling and form back into a ball.
Wrap two slices of bacon around each meatball and secure with a tooth pick.
Transport the constructed meatballs over to your grilling rack and put them in the smoker.
Cook your meatballs at 225 degrees for about an hour.
After an hour, turn the heat up to 350 and cook until the bacon starts to crisp up.
You want to cook these meatballs until the internal temp of each one is 160 degrees.
When your meatballs are up to temp, remove them from the smoker, and let them rest for about five minutes.