A delicious cheese stuffed and bacon wrapped spicy meatball.
- 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
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.
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.
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.
Remove and enjoy!