Cheese Stuffed Fresno Chile Meatballs
Smoked Cheese Stuffed Fresno Chile Meatballs are perfect as an appetizer for your BBQ or a great snack for the big game!
Things to know:
How to cook meatballs?
Meatballs can be cooked by grilling for 30-40 minutes, baking at 400°F for 15–20 minutes for easy cleanup, or pan-searing in a skillet for 5–7 minutes for a browned crust before simmering in sauce for 20–30 minutes until they reach an internal temperature of 165F.
What is the origin of meatballs?
Meatballs likely originated in ancient Persia (around 300 BC) as kofta, featuring pounded meat, and separately in China (around 220 BC). They spread through trade routes to the Arab world, Greece, and Rome, becoming a versatile, global staple to use leftover meat.
What are Fresno Chiles?
The Fresno chile is a medium-hot pepper, similar in size and shape to a jalapeño but with thinner walls, that starts green and ripens to red, developing a sweeter, fruitier flavor as it matures. Developed in Fresno, California, it ranges from 2,500 to 10,000 Scoville Heat Units (SHU) and is used in salsas, relishes, and as a garnish, often substituting for jalapeños.
Which is hotter, jalapeño or Fresno?
Fresno peppers are generally hotter than jalapeños, though they share a similar, mild-to-medium heat range. While jalapeños range from 2,500 to 8,000 Scoville Heat Units (SHU), Fresnos often range higher, from 2,500 to 10,000 SHU. Red, mature Fresno peppers are typically hotter, sweeter, and smokier than green jalapeños.
What pepper is closest to Fresno?
The best substitute for a Fresno chili is a jalapeño pepper, offering a very similar texture and heat level (2,500–10,000 SHU). For a similar red color and mild heat, red jalapeños are ideal, while green jalapeños work best in fresh applications. Serrano peppers provide more heat, and chipotles offer a smoky alternative.
Ingredients:
8 oz cream cheese
1 lb ground beef (85/15)
1 lb ground breakfast sausage (we used Jimmy Dean’s Sage Sausage)
1 cup diced Fresno Chiles
1 cup sharp cheddar (shredded)
2 T rub (we used Spiceology’s Cowboy Butter)
1. Preheat your smoker to 170F. Place a block of cream cheese on a wire rack and chuck it into the smoker for 90 minutes. Since you are going to this trouble, we recommend smoking 3 or 4 blocks. Smoked cream cheese is incredible delicious and can be used in a multitude of different ways.
2. Once the cream cheese is done chuck it into the refrigerator or freezer if you are making the meatballs soon to let it firm up. Add all ingredients except the cream cheese to large bowl and combine with your hands but do not over mix.
3. Form into 2 oz. meatballs between the palms of your hands.
4. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
5. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
6. Place stuffed meatballs onto a wire rack for easy transport to the smoker, then hit them with your favorite BBQ rub.
7. Light up a half chimney of charcoal briquettes, then place them in a vortex accessory in the middle of your Weber grill. Top with the grill grates and the lid with the vents (top and bottom) full open.
8. Place meatballs on the grate and cook until they reach an internal temperature of 160°F (30-40ish minutes), rotating the lid 1/3 of the way every 10 minutes to ensure even cooking. After the meatballs are on, place a chunk of cherry wood on top of the coals for extra smoke flavor.
9. Serve meatballs immediately while they are still hot. ENJOY!
Equipment used:
Yoder YS 640S pellet grill
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