Smoked Jalapeno Cheese-Stuffed Pork Balls
Cheesy, gooey, smokey, pork meatballs.
- 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 breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 8 oz pkg jalapeno pepperjack cheese or Monterey Jack cheese with jalapenos, cut into 18 cubes
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.