2 lb ground beef (not lean)
3/4 cup shredded chihuahua cheese
4 oz canned green chiles
salt & pepper
- Preheat a smoker to run at 225-250f.
- Divide ground beef into 12 portions. Take one portion and use your fingers to flatten into an oval shape, about 1/4 inch thick. I use a plastic board or parchment paper, and a small paring knife to scrape the meat from the board one flattened.
- Place the “patty” in the palm of your hand, and season with salt & pepper. Place a tablespoon of the cheese plus a teaspoon or so of green chile in the middle. Work carefully to bring the sides up and seal them to form a ball. You may need to coax the seams together to make sure it’s well sealed – you want to try and prevent the cheese from leaking out! Season the top of the ball with a little more salt & pepper, then set aside.
- Repeat step 3 with remaining ingredients until all meatballs have been formed.
- Place balls into smoker and cook for 45 minutes. There may be a little cheese that escapes, this is normal.
- Remove and serve immediately.