These pork meatballs are stuffed with cheddar cheese and jalapeno peppers and smoked in a Bradley smoker. Delicious, cheesy and a little spicy too!
Prep Time: 15minutes
Cook Time: 2hours30minutes
Total Time: 2hours45minutes
Servings: 12-15 meatballs
3jalapeno peppers, cored and minced
150gmedium cheddar cheese, cut into 1/2 inch cubes
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.