Jalapeño Popper Meatballs

Name: Jalapeño Popper Meatballs with BBQ Glaze
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs ground beef; 1/2 cup cooked bacon, crumbled; 1 cup shredded cheddar cheese; 3 jalapeños, diced; 1/2 cup white onion, diced; 1/2 cup panko breadcrumbs; 2 large eggs; 1/2 cup sweet and spicy Japanese barbecue sauce, divided; 8 oz cream cheese, cut into 1/2-inch cubes; barbecue rub, to taste; 2 tbsp sliced green onions, for garnish

Jalapeño popper meatballs combine ground beef, crispy bacon, sharp cheddar, and cream cheese cores, finished with a tangy-spicy Japanese barbecue glaze. They work equally well baked or smoked and deliver jalapeño-popper flavor in one bite-sized appetizer.

🌍American 🏷️Meatballs 🏷️Jalapeño popper 🏷️Appetizer 🏷️Game-day Smoked

🏷️

🏷️Cheesy

-0:00

TikTok

Total

1h 20m

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 lbs ground beef
1/2 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
3 jalapeños, diced
1/2 cup white onion, diced
1/2 cup panko breadcrumbs
2 large eggs
1/2 cup sweet and spicy Japanese barbecue sauce, divided
8 oz cream cheese, cut into 1/2-inch cubes
barbecue rub, to taste
2 tbsp sliced green onions, for garnishoptional

11 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the ground beef, crumbled bacon, shredded cheese, diced jalapeños, diced onion, breadcrumbs, eggs, and about half of the Japanese barbecue sauce.
2
Mix the ingredients with your hands until just combined. Do not overmix.
3
Using a large scoop, portion the meat mixture onto a parchment-lined baking sheet.
4
Flatten each portion into a patty and place a cube of cream cheese in the center.
5
Form the meat around the cream cheese, rolling it into a sealed meatball.
6
Season the outside of all meatballs with your favorite barbecue rub.
7
Cook the meatballs on a smoker at 225°F for about 1 hour. Alternatively, you can bake them in an oven.
8
During the last 15 minutes of cooking, brush the meatballs with the remaining Japanese barbecue sauce to create a glaze.
9
Remove the meatballs from the heat, place in a serving bowl, and garnish with sliced green onions before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Fully encase each cream cheese cube in meat before cooking to prevent leakage and ensure even melting.
Don't skip the BBQ rub on the exterior—it adds a flavorful crust and complements the spicy glaze.
If smoking, use a mild wood (apple or cherry) at 225–250°F for 45–60 minutes to avoid overpowering the cheese and jalapeño flavors.
Brush the glaze on during the last 5 minutes of cooking and again just before serving for maximum shine and adherence.

Substitutions

Ground beef → ground pork or turkey (adjusts spice profile; pork pairs especially well with the BBQ glaze)
Cheddar cheese → Monterey Jack or pepper Jack (Jack adds creaminess; pepper Jack boosts heat)
Panko breadcrumbs → crushed crackers or almond flour (note: almond flour will brown faster)
Japanese BBQ sauce → standard BBQ sauce mixed with 1 tsp ginger and 1/2 tsp sriracha per 1/2 cup

Storage & make-ahead

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 10–12 minutes until warmed through.

Equipment

smoker (optional; baking also works) · meat thermometer

Common Questions

Can I make these ahead of time?

Yes. Form and stuff the meatballs up to 24 hours ahead, refrigerate on a tray, then bake or smoke when ready. Cooked meatballs reheat well in a 350°F oven for 10–12 minutes.

How do I prevent the cream cheese from leaking out?

Cut cream cheese into small cubes, nestle one in the center of each meatball, and seal the meat around it completely. Chill the formed meatballs for 30 minutes before cooking.