Smoked Venison Jalapeño Popper Meatballs

par Jennifer Homa
Jump to recipe

Recipe Overview

All the flavors of jalapeño poppers, packed into a smoked venison meatball. Cream cheese centers, bacon, cheddar, fresh jalapeños, and a sweet-heat BBQ glaze—these are the kind of meatballs that disappear before you can say "make another batch." Low-and-slow smoke develops flavor, then a quick high-heat glaze creates that sticky, caramelized finish.

Why the Classic Joe® Grill - Series II is Perfect for This

The Classic Joe® Grill - Series II upgraded features make this cook seamless. The Air Lift Hinge means you're not wrestling with a heavy dome every time you check meatballs or add BBQ sauce—critical when you're transitioning from 250°F to 350°F mid-cook.

The heat-resistant gasket and Kontrol Tower top vent give you precise temperature control for both stages. Holding 250°F steady for 40 minutes without babysitting vents? Easy. Then opening vents to bring temps up to 350°F quickly for the glaze? Just as easy.

The ceramic construction's even heat distribution ensures every meatball cooks at the same rate, whether it's in the center of the skillet or on the edge. No rotating, no worrying about hot spots—just consistent results.

With the Divide & Conquer® system and heat deflectors, indirect heat setup takes seconds. Place deflectors below, cast iron skillet on top, and you've got the perfect smoking environment.

par Jennifer Homa

Smoked Venison Jalapeño Popper Meatballs

Portions: 6 people
Temps de cuisson: 1 - 2 heures
Niveau:
Intermédiaire:
Méthode:
Fumé
Nourriture:
Entrée
Smoked Venison Jalapeño Popper Meatballs

Ingredients

  • Main

Instructions

    Prepare the Kamado Joe

  1. 01

    Set up your Kamado Joe II for indirect cooking at 250°F. Add 2–3 chunks of hickory, apple, or cherry wood for a balanced, mild smoke profile.

    2. Mix the Meatball Base

  2. 02

    In a large bowl, gently combine: venison, cheddar, eggs, milk, breadcrumbs, bacon, onion, jalapeños, BBQ rub, and Worcestershire sauce. Mix just until incorporated — avoid overworking the meat to keep the meatballs tender.

    3. Stuff the Meatballs

  3. 03

    Scoop about 2 tablespoons of the mixture and flatten slightly in your hand. Place a cube of cream cheese in the center and wrap the meat around it, forming a sealed ball. Repeat until all meatballs are formed.

    4. Smoke Low and Slow

  4. 04

    Place the meatballs in a cast iron skillet, perforated grill pan, or on a lightly greased wire rack. Smoke at 250°F for 40 minutes.

    5. Glaze and Finish

  5. 05

    Pour BBQ sauce into the skillet and gently roll the meatballs to coat. Open the vents and increase grill temperature to 325–350°F. Cook an additional 10 minutes, or until internal temperature reaches 165°F and the sauce becomes glossy and tacky.

    6. Garnish and Serve

  6. 06

    Remove from the grill and rest briefly. Garnish with chopped green onions if desired and serve warm.

Recettes Kamado Joe

Créer quelque chose d'imprévu

Voir toutes les recettes