In a bowl, combine the cream cheese, shredded cheese, diced jalapeño, and green onion. Roll the mixture into small teaspoon-sized balls and freeze for 10 minutes.
In a large bowl, mix the ground meat, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, diced jalapeños, and sliced green onions.
Scoop a portion of the meat mixture, flatten it slightly, and wrap it around a chilled cheese filling ball, ensuring it is completely sealed.
Repeat until all meatballs are filled and shaped.
To Smoke: Arrange the meatballs on your smoker at 250°F and cook for 1 hour or until they reach an internal temperature of 165°F. To Bake: Bake the meatballs at 400°F for 20–25 minutes.
Mix together the BBQ sauce, honey, and optional hot sauce. Brush the glaze over the meatballs during the final 5 minutes of cooking.
Garnish with sliced green onions and serve hot.
Variations
Use ground chicken or turkey for a lighter version.
Add crumbled cooked bacon to the filling for a richer, smoky twist.
Swap the cheddar for Monterey Jack if you want a milder cheese pull.
Coat the meatballs in crushed tortilla chips before cooking for added crunch.
Tips
Freezing the filling briefly makes wrapping the meat around it much easier.
If smoking, place the meatballs on a wire rack to prevent sticking and allow even smoke circulation.
Avoid overmixing the meat mixture to keep the meatballs tender.
Make extra glaze—it’s excellent drizzled over the finished dish or served on the side for dipping.
