Jalapeno Popper Meatballs

Directions

1. Finely slice up the bacon then cook it in a skillet until crispy.

2. In a bowl, combine burger,crispy bacon, onion, diced jalapeño, shredded cheese, bread crumbs, eggs and SPG blend.Hand mix all of the ingredients thoroughly.

3. Take an ice cream scoop full of the mixture, place it on wax paper then gently flatten it out with your hand.

4. Stuff 1/12th of a partially frozen cream cheese block in the meat then enclose and secure it by rolling it in your hands.

5. Lightly season the outside of the meatballs with your favorite BBQ rub.

6. Place the meatballs on an oiled wire rack, then place them in the refrigerator for 15 minutes. This will help them form and hold together when cooked.

7. Put the meatballs on the smoker at 225°F for 1 hour.

8. Brush some Bachan’s on the outside for the last 15 minutes to allow it to tack up.

9. Remove from the smoker once the meat reaches an internal temperature of 155°F.

10. Top with a drizzle of Bachan’s and green onions then serve them warm and enjoy!