Smoked Jalapeno Cheese-Stuffed Pork Balls

• Meat

  • 1 lb Ground pork
  • 1 lb Pork sausage, bulk

• Produce

  • 18 cut into cubes 1 (8 oz pkg jalapeno pepperjack cheese or monterey jack cheese with jalapenos
  • 1/2 cup Jalapeno peppers

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Grilling rub
  • 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs, plain

• Dairy

  • 1/4 cup Milk

Found on ericasrecipes.com

Description

Ingredients

• 1 lb bulk pork sausage
• 1 lb ground pork
• 1/2 cup finely diced jalapeno peppers
• 1/2 tsp kosher salt
• 2 tsp Grilling Rub for Pork
• 1/4 cup plain breadcrumbs
• 1 egg
• 1/4 cup milk
• 1 (8 oz) pkg jalapeno pepperjack cheese or Monterey Jack cheese with jalapenos, cut into 18 cubes

Directions

• Prepare the smoker according to manufacturers instructions. Heat to ~235F. I used mesquite chips when I made this. In a bowl, combine all the ingredients except the cheese. Shape into 18 balls. Press a cube of cheese into each, forming the meat around the cheese completely and sealing well. Dust with more pork rub. Cook balls in the smoker for ~1 hr. Check that the internal temperature reaches 160F. Remove from the smoker and serve.