Cheddar Jalapeno Smoked Meatballs

Recipe Name: Cheddar Jalapeno Smoked Meatballs

Story: I first made this at a Big Green Egg festival and they were so popular, multiple people asked for the recipe.  I modified the original recipe a bit, as noted below.

Years you've been making it: Since 2015

Author / Creator: https://www.theblackpeppercorn.com/cheddar-jalapeno-smoked-pork-bites/

Submitted by: Dustin

Ingredients: 

• 2 pounds ground pork (I did 1 lb pork, 1 lb beef)
• 2 tablespoons creole seasoning (used 2 tbls of bbq rub instead)
• 1 egg
• 1 cup bread crumbs
• 1/3 cup milk
• 1/3 cup BBQ sauce (used closer to 1/2 cup)
• 3 jalapeno peppers , cored and minced
• (not in original recipe) - added 1/4 cup finely diced / minced onion
• 150 g medium cheddar cheese , cut into 1/2 inch cubes (I just used shredded cheddar cheese and mixed it in)

Directions: 

1. Set the smoker to 250F using wood bisquettes of choice.
2. In a small bowl, mix together the ground pork, creole seasoning, egg, bread cumbs, milk, BBQ sauce and jalapeño peppers, onion, and cheese until thoroughly combined.
3. Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size. Place the meatball on a smoking rack (or tray to add to smoker later). Do this with the remaining meat and cheese.
4. Place the meatballs in the smoker. Smoke the meatballs until they reach an internal temperature of 160F, about 2 1/2 hours.

Notes: 
Smoked (with apple wood) at a little higher temp than the recipe calls for, between 275-300 for about 45 mins until you get the color you're looking for.