Smoked meatballs that are stuffed with pepper jack cheese and brushed with BBQ sauce. Amazing appetizer! Great with chicken but could also be substituted with pork or beef.
Prep Time: 20minutes
Cook Time: 2hours30minutes
Total Time: 2hours50minutes
3/4cupBBQ sauce, divided
1red pepper, cored and minced
150gramspepper-jack cheese, cut into 1/2 inch cubes
Set the smoker to 275F using wood of choice.
In a small bowl, mix together the ground chicken, chili powder, salt, egg, bread cumbs, milk, 1/4 cup of the BBQ sauce and minced red pepper 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 pepper-jack 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 smoker rack. Do this with the remaining meat and cheese.
Place the smoker rack in the smoker. Smoke the meatballs until they reach an internal temperature of 165F, about 2 1/2 hours.
Brush remaining 1/2 cup BBQ sauce on top of the meatballs.