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!

Bacon Wrapped Cheese Stuffed Chorizo Meatballs

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.

Bacon Wrapped Cheese Stuffed Chorizo Meatballs

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

Surround the cheese with the Chorizo

Dust the Chorizo ball with your favorite spice rub.

Wrap with bacon

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

Ready for the smoker

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

Place onto the smoker

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!

Bacon Wrapped Chorizo Meatballs

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.

Cheese Center

Remove and enjoy!

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

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs
Author: 
Recipe type: Appetizer
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A delicious cheese stuffed and bacon wrapped spicy meatball.
Ingredients
  • 1 lb Chorizo
  • 6 oz block of Colby Jack Cheese, cut into cubes
  • 1 lb bacon, strips cut in half
  • ¼ favorite bbq rub, Basic BBQ Rub Recipe
  • ½ 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 ½ 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 1½ 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!
 

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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