Cheddar Jalapeno Smoked Pork Bites

Of the many things that I have made in my Bradley Smoker, some of the most popular are bite size smoked appetizers. I have made smoked jalapeño poppers, chicken wings, smoked salmon nuggets and more. All have been popular, but now there are these new smoked pork bites.

These things were crazy tasty. The meat was tender and full of flavour with some heat from the jalapeño. But, what makes these little appetizers extra awesome is the gooey melted cheese in the centre of each pork bite. Smoke a batch of these for a picnic, BBQ or any game day party.

Cheddar Jalapeno Smoked Pork Bites-2

These are not the first meatballs I have smoked. Over the years, I have smoked many types of meatballs with different kinds of meat and fillings. Check out these recipes!

I also love smoking meatloaves or fatties and here are a bunch of other recipes.

These pork meatballs are stuffed with cheddar cheese and jalapeno peppers and smoked in a Bradley smoker. Delicious, cheesy and a little spicy too!

These pork meatballs are stuffed with cheddar cheese and jalapeno peppers and smoked in a Bradley smoker. Delicious, cheesy and a little spicy too!
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5 from 2 votes

Cheddar Jalapeno Smoked Pork Bites

These pork meatballs are stuffed with cheddar cheese and jalapeno peppers and smoked in a Bradley smoker. Delicious, cheesy and a little spicy too!
Course Appetizer, Main
Cuisine American, Smoked
Keyword bbq, Cheddar Cheese, meatballs, pork, smoked
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 12 -15 meatballs
Author Steve Cylka

Ingredients

  • 2 pounds ground pork
  • 2 tablespoons creole seasoning
  • 1 egg
  • 1 cup bread crumbs
  • 1/3 cup milk
  • 1/3 cup BBQ sauce
  • 3 jalapeno peppers , cored and minced
  • 150 g medium cheddar cheese , cut into 1/2 inch cubes

Instructions

  • Set the smoker to 250F using wood bisquettes of choice.
  • In a small bowl, mix together the ground pork, creole seasoning, egg, bread cumbs, milk, BBQ sauce and jalapeño peppers until thoroughly combined.
  • Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size. Make a small indentation in the middle, with your thumb. Press a cube of cheddar cheese into the indentation and fold the meat around the cheese so that it is covered. Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoking rack. Do this with the remaining meat and cheese.
  • Place the smoking racks in the Bradley smoker. Smoke the meatballs until they reach an internal temperature of 160F, about 2 1/2 hours.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

13 comments

  1. These pork bites look great!

    The Old Fat Guy

  2. Made these today on my Weber Smokey Mountain Cooker. 100 percent yum. Had a nice smokey sewer taste with a little spicy. Will be making these again!

  3. My mouth is watering just looking at that picture of the cheese oozing out of the meatballs. I’m saving this to try later as I think this may well be a popular dish in our house – I imagine even my picky eater kids will like it!

  4. I’m looking for your stuffed pork tenderloin with jalapenos saw it on facebook can’t find it

  5. Can you make them and reheat in a crockpot?

  6. This seems to be awesome to try. I will treat my friends this week with this recipe for sure. And will be back with reviews.

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