Ingredients
Scale
- 6 slices bacon, cooked and chopped
- 1/2 cup Panko bread crumbs
- 1 egg + 1 yolk
- 3 tablespoons buttermilk
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 3 finely diced jalapenos
- 1 cup shredded cheddar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (or 4 cloves, grated)
- 1 teaspoon smoked paprika
- 2 pounds ground beef, 80/20 recommended
- 1/2 block cream cheese (4 oz) divided into 20 small balls
Instructions
- 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.
- 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.
- In a large bowl, add the ground beef and the panade mixture. Use your hands to mix the ingredients until evenly combined, being careful not to overmix by squishing the meat together.
- 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.
- 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.
- Allow them to rest for a few minutes before serving. Share as an appetizer or on sandwiches!
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Smoking
- Cuisine: Appetizer
Nutrition
- Serving Size:
- Calories: 476
- Sugar: 3.8 g
- Sodium: 883.5 mg
- Fat: 25.9 g
- Carbohydrates: 12.7 g
- Protein: 45.9 g
- Cholesterol: 194.7 mg
