BeefPumpkin spiced Halloween hotlinks
3 hrMedium
Beef
Mexicana Stuffed Jalapeño Meatballs
Big beefy meatballs packed with Mexicana cheese and jalapeño, glazed hot and sticky over indirect heat.
55 minMediumServes 4
Every meatball hides a molten, spicy middle. They are cooked indirect so the cheese stays put, then finished with a sticky hot honey glaze. Temporary placeholder copy — replace from Admin.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
- BBQ
- Kamado, Kettle BBQ
- Fire setup
- Indirect
- BBQ temp
- 180°C
- Internal temp
- 74°C
- Rest
- 5 min
You’ll need
For the meatballs
For the glaze
To serve
The cook
Step 1Make the mix
Combine the beef mince, jalapeños, onion, panko, egg, smoked paprika and a good pinch of salt and pepper. Mix with your hands until just combined.
Step 2Build the meatballs
Divide the mix into 12 portions. Flatten each one, press a cube of Mexicana cheese into the middle and roll into a tight ball, sealing the cheese completely. Chill for 20 minutes.
Step 3Fire up the BBQ
Set the BBQ up for indirect cooking at 180°C with a chunk of apple wood on the coals.
Step 4Cook
Cook the meatballs indirect for 25–30 minutes, until they reach an internal temperature of 74°C.
Step 5Glaze
Melt the hot sauce, honey, butter and lime juice together. Brush over the meatballs and cook for a final 5 minutes over direct heat to get sticky. Rest for 5 minutes, then scatter with coriander and chilli.
Set your fire
- Kamado
- Kettle BBQ
- Indirect
- 180°C
- Lumpwood charcoal
- Apple wood
Technique: Indirect cooking. Cook to 74°C internal. Rest for 5 min.
Watch the cook
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