My husband has gotten over his traditional meatball cravings with this recipe. He absolutely loves when I throw this together and make it the best it possibly can be. I add loads of cheese (his favorite is provolone and let it cook away until it is perfectly juicy and ready to go. I love that I have the opportunity to make these and freeze them for those moments when we are hungry.
I don’t have to start cooking a meal – I just thaw them out and bake and they are good to go. Simple, easy and totally delicious.
Check out what our friends over at Erica’s Recipes had to say about this:
“With just a little kick and insane flavor, add these Smoked Jalapeno Cheese-Stuffed Pork Balls to your holiday weekend fare.”
Oh yeah, these are the perfect kick off to a holiday week!
Ingredients
1 lb bulk pork sausage
1 lb ground pork
1/2 cup finely diced jalapeno peppers
1/2 tsp kosher salt
2 tsp Grilling Rub for Pork
1/4 cup plain Panko breadcrumbs
1 egg
1/4 cup McArthur milk
1 (8 oz) pkg jalapeno pepperjack cheese or Monterey Jack cheese with jalapenos, cut into 18 cubes
Instructions
Prepare the smoker according to manufacturer’s instructions. Heat to ~235F. I used mesquite chips when I made this.
In a bowl, combine all the ingredients except the cheese. Shape into 18 balls. Press a cube of cheese into each, forming the meat around the cheese completely and sealing well. Dust with more pork rub.
Cook balls in the smoker for ~1 hr. Check that the internal temperature reaches 160F. Remove from the smoker and serve.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Use ground turkey for this if you’d like
Thanks again to Erica’s Recipes for this amazing recipe.