Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs is a really long name, but super accurate and perfect for this amazing appetizer.  This is an awesome appetizer that is perfect for tailgating, cookouts, sports games or any day.  The spicy, smokey and cheesey flavors are a great combination.  If you want a great appetizer and have access to an outdoor grill this recipe is for you!

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs

Divide the Chorizo into 16 equal portions that are 1 oz each.  Flatten one of the Chorizo portions into a disk and then place a cube of cheese into the center.

Then surround the cheese with the Chorizo and then roll into a ball.

Dust the Chorizo ball with your favorite spice rub.  Check out my favorite BBQ Rub here.

Then encircle the Chorizo ball with 1/2 a strip of bacon.  Use a couple of toothpicks to hold the bacon in place.

Preheat your smoker or grill with a smoker box to 225 degrees Fahrenheit.

Place the meatballs onto the smoker and cook for 1 1/2 hours to 2 hours or until the meatballs reach an internal temperature of 165 degrees Fahrenheit using an instant read thermometer.  We recommend using the Thermoworks Thermapen MK4.  The MK4 can seem a little expensive, but trust me it is worth it.  Once you have a good and accurate thermometer you will use it for everything.

If the MK4 is a little too pricey for you, they also offer a great affordable instant read thermometer with the Thermapop that has a 3-4 second reading time!

Once the meatballs are cooked, brush them with your favorite bbq sauce and then continue to cook for 5-10 minutes to let the sauce set.  If you are looking for a great bbq sauce check out my base bbq sauce here.

Remove and enjoy!

As you can see, the center of the Chorizo Meatballs has a nice melted cheesey center.

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Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs

Prep Time

10 mins

Cook Time

2 hrs

Total Time

2 hrs 10 mins

 

A delicious cheese stuffed and bacon wrapped spicy meatball.

Course: Appetizer

Cuisine: BBQ

Servings: 16

Author: Rex

Ingredients

• 1 lb Chorizo
• 6 oz block of Colby Jack Cheese cut into cubes
• 1 lb bacon strips cut in half
• 1/4 favorite bbq rub Basic BBQ Rub Recipe
• 1/2 cup favorite bbq sauce Base BBQ Sauce

Instructions

1. Divide the Chorizo into 16 equal portions that are 1 oz each. Flatten one of the Chorizo portions into a disk and then place a cube of cheese into the center.
2. Then surround the cheese with the Chorizo and then roll into a ball.
3. Dust the Chorizo ball with your favorite spice rub.
4. Then encircle the Chorizo ball with 1/2 a strip of bacon. Use a couple of toothpicks to hold the bacon in place.
5. Preheat your smoker or grill with a smoker box to 225 degrees Fahrenheit.
6. Place the meatballs onto the smoker and cook for 1 1/2 hours to 2 hours or until the meatballs reach an internal temperature of 165 degrees Fahrenheit.
7. Once the meatballs are cooked, brush them with your favorite bbq sauce and then continue to cook for 5-10 minutes to let the sauce set.
8. Remove and enjoy!