Smoked Jalapeno Popper Venison Meatballs on the @Kamado Joe grill! Ingredients Meatballs 1 lb ground Venison 1 cup shredded Sharp Cheddar or Pepper Jack cheese 2 large Eggs ¾ cup Breadcrumbs ¼ cup Milk ½ cup Cooked Bacon Crumbles ⅓ cup Finely Diced Onion 2 fresh Jalapeños, Finely Diced (seeds removed for mild) 1½ tbsp BBQ Rub 1 teaspoon Worcestershire Sauce Filling 4 oz Cream Cheese, cut into 15-18 small cubes To Finish ½ cup BBQ sauce 1 tablespoon chopped Green Onions, Optional Instructions 1. Set your Kamado Joe for indirect heat at 250°F, using 2-3 chunks of hickory, apple, or cherry wood chunks for mild smoke. 2. In a large bowl, combine venison, cheese, eggs, milk, breadcrumbs, bacon, onion, jalapeños, bbq rub, and Worcestershire sauce. Mix gently until just combined, avoiding overworking. 3. Scoop about 2 tablespoons of meat mixture, flatten slightly, place a cube of cream cheese in the center, and wrap meat around it to form a ball. Repeat. 4. Place meatballs in a cast iron skillet or on a greased wire rack or perforated grill pan. Place on the grill and cook at 250°F for 40-50 minutes. 5. Pour BBQ sauce directly into the skillet and gently roll meatballs to coat. Open vents and increase grill temp to 325–350°F. Cook another 10 minutes or until internal temp reaches 165 degrees and sauce is glossy and tacky. 6. Remove from the grill, garnish with green onions if desired and serve. Venison Recipes | Wild Game Cooking | Ground Deer Meat | Recipes | Smoked Recipes | Cooking | Deer Meat Recipes | #Venison