Jalapeno Popper Meatballs (Cream Cheese Stuffed)

These Jalapeño Popper Meatballs bring all the spicy heat, melty cheese, and crispy bacon of the classic appetizer into a hearty, bite-sized powerhouse. Packed with bold beefy flavor and plenty of kick, they’re built to satisfy even the hungriest crowd.

My jalapeno popper meatballs recipe takes my standard smoked meatball recipe and cranks it up with some serious firepower. What started as a solid backyard BBQ staple has evolved into something special with the addition of diced jalapenos, crispy bacon bits, and that game-changing cream cheese center that oozes when you take a bite. 

These are the kind of meatballs you break out when you need to impress—without spending all day tending the smoker. They are a perfect appetizer for game day when you need a hearty bite between plays, weekend hangs where chips and dip just won’t cut it, or even a quick weeknight dinner with a simple side.

Serve them alongside a skillet of Smoked Buffalo Chicken Dip or Fried Pickle Dip and you’ll be the MVP.

Key Ingredients

• Bacon — Bacon lends that savory flavor that is quintessential in jalapeño poppers.
• Panko Bread Crumbs — These absorb moisture as the meatballs cook, keeping the inside perfectly moist.
• Egg — Used for the binder, adds a rich flavor.
• Buttermilk — Adds a layer of tangy flavor and helps to tenderize the meat.
• Worcestershire Sauce — For a depth of umami flavor.
• Kosher Salt — Kosher salt is best, but you can use regular salt. Just add a little bit less.
• Jalapeno Peppers — Don’t remove too many seeds from the jalapenos, if any. The meatballs won’t be very spicy at all if the seeds are removed.
• Shredded Cheddar Cheese — For a sharp cheesy flavor.
• Spices — You will need black pepper, garlic powder, and smoked paprika to add a deeper flavor.
• Ground Beef — I recommend using 80/20 since the fat will add more moisture, avoiding dry meatballs.
• Cream Cheese — Key ingredient for jalapeno poppers! I add the cream cheese to the middle of the meatballs for a creamy filling.

Substitutions or Variations for Flavor

• Meat: You can go leaner with ground poultry like ground chicken or ground turkey, but add a tablespoon of olive oil to keep it moist. Also try mixing ground beef with ground pork, just like the recipe for Smoked Meatballs.
• Pepper Jack Stuffing: Swap the cream cheese center for pepper jack if you want some extra spice. It creates a stretchier, meltier center that’s worth trying.
• Breadcrumbs: Panko breadcrumbs add the most moisture to these jalapeno popper meatballs, but you can use regular breadcrumbs if you have them on hand. 
• Liquid: Substitute the buttermilk with regular milk if you don’t have any on hand.
• Oven-Baked Method: No smoker? No problem. Bake them at 375°F for about 20-25 minutes. You’ll miss some of that smoke character, but they’ll still disappear fast.

How to Make Jalapeño Popper Meatballs

1. Prep Bacon. Cook the bacon on a baking sheet in the oven at 400°F for 20 minutes, flipping halfway through, until crispy. Drain on a paper towel and chop into small bits when fully cooled.
2. Make Panade. Prepare the panade by mixing all the ingredients (except the ground beef and cream cheese) in a bowl with a fork. Let it soak for about 5 minutes before using.

3. Combine. In a large bowl, add the ground meat and the panade mixture. Use your hands to mix the ingredients until evenly combined, being careful not to overmix by squishing the meat together.

4. Shape & Chill. Shape the meatballs into golf ball-sized portions, about 1.5 ounces each—you should have about 18-20 meatballs depending on the portion size. Press into a meatball with your finger and place the cream cheese ball inside. Carefully pinch the meat around the cheese and roll it back into a ball. Arrange them on a baking sheet and refrigerate for 30 minutes to help them firm up.

5. Smoke. Heat up the smoker to 265°F and place the wire mesh or jerky mat in the smoker. Transfer the chilled meatballs to the smoker and cook them for about an hour. The target internal temperature to watch for is about 150-155°F.
6. Serve. Allow them to rest for a few minutes before serving. They can be served as-is, but they also taste great with some homemade BBQ sauce, such as Sweet Honey Bourbon.

Make It a Meal – Pairings & Sides

Ranch or blue cheese for dipping? Absolutely. These jalapeno stuffed meatballs are great on their own, but having a cool, creamy dip alongside takes them up another notch. 

Typically, I serve these spicy meatballs with a spread of other appetizers like jalapeno pimento cheese, smoked potato skins, and smoked beef shots! To cut through the richness of these appetizers, don’t forget to throw in something light like pickled celery or a tangy blue cheese coleslaw on the side.

These meatballs also make killer sandwich fillers—just slice them in half, pile them on a toasted roll, and add some additional melted cheese.

FAQs

More Recipes to Try

• Sausage Popper Boats
• Quick Pickled Jalapenos
• Smoked Bacon Crumbles
• Fried Pickle Dip with Jalapenos
• Loaded Baked Potato Jalapeno Poppers