In a large mixing bowl, combine the beef, bread crumbs, 1 tbsp minced jalapeno, salt, pepper, egg, and garlic clove until well combined.
In the bowl of your stand mixer fitted with the whisk attachment, whip the cream cheese until smooth.
Add the minced jalapeno and whip until combined.
Prep the meatballs by scooping out a tablespoon into your hand and forming a round shell, like a bowl.
Spoon a dollop, about a teaspoon of the cream cheese mixture into the center.
Finish the meatball of with a pinch more meat.
Roll the meatball in your hands gently, to make sure all seams are pinched together.
Repeat until you have finished making all of the meatballs.
Place the meatballs on a tray. Cover with plastic wrap and refrigerate 1 to 8 hours.
When ready to smoke, prep your smoker for 225 degrees.
Place a cast-iron skillet on the grill once it is holding temp and allow it to heat for 5 to 10 minutes to preheat.
Add wood chunks to the smoker immediately before ready to smoke.
Place the meatballs evenly spaced in the preheated skillet.
Cover and smoke until meatballs reach 160 - 165 degrees internally.
Remove from skillet and allow to cool 5 minutes before serving.
Garnish with sliced jalapeno for extra spice and a bonus warning to anyone who may not notice that these are jalapeno popper meatballs!
Notes
Use cookie scoops or melon ballers with press releases for easy even portions and control. A large cookie scoop is perfect for the meat. Use a small melon baller to make scooping the cream cheese filling.Use 85% or 90% beef for this since you will also be using ground pork, which will have enough fat in it to keep things moist and flavorful.