Smoked Green Chile Queso Meatballs

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Recipe Overview

This smoked meatball recipe is everything you want in a game day appetizer—or an anytime indulgence. Using your Kamado Joe Pellet Joe, these Green Chile Queso Meatballs soak up incredible smoke while staying juicy on the inside. Finished with a creamy, spicy green chile queso and a fresh herb garnish, they’re crave-worthy from the first bite.

Why Your Kamado Joe Pellet Joe is Perfect for This Recipe

Your Pellet Joe isn’t just about precision—it’s about possibility. This recipe takes full advantage of low-and-slow ceramic smoking, delivering deep flavor and ultra-tender meatballs. The ability to hold consistent temps at 250–275°F makes it ideal for gently smoking the beef and melting queso into rich perfection.

par Jace Green

Smoked Green Chile Queso Meatballs

Portions: 4 people
Temps de cuisson: 2 - 3 heures
Niveau:
Débutant:
Méthode:
Fumé
Nourriture:
Bœuf
Smoked Green Chile Queso Meatballs

Ingredients

  • Main

Instructions

  1. 01

    Set your Kamado Joe Pellet Joe to 250–275°F and place a cast iron skillet inside to preheat.

  2. 02

    In a large bowl, combine ground beef, cheddar jack, green chiles, breadcrumbs, egg, and salt/pepper. Mix thoroughly and form into 15 evenly sized meatballs.

  3. 03

    Place the meatballs into the preheated cast iron skillet. Smoke for about 45 minutes.

  4. 04

    Spoon queso dip over the meatballs and let it melt for another 10–15 minutes until bubbly.

  5. 05

    Remove from heat and top with fresh chopped chives and cilantro. Serve hot.

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