If you’re looking for the ultimate appetizer for game day, cookouts, holidays, or backyard parties, these smoked bacon wrapped meatballs are guaranteed to disappear fast. Juicy meatballs wrapped in crispy bacon, topped with jalapeños, and brushed with a sweet and smoky barbecue glaze? Yeah, these are seriously addictive.
The smoker gives these meatballs incredible flavors while the honey barbecue sauce caramelizes perfectly around the bacon. They’re easy to prep, packed with flavor, and always a huge hit whenever they hit the table.
If you love easy comfort-food recipes like this that are perfect for almost any occasion, check out our crockpot meatballs and little smokies, ham broccoli rice casserole, and old-fashioned Boston baked beans.
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Why You’ll Love This Recipe
- Easy smoker recipe
- Perfect appetizer for parties
- Sweet, smoky, spicy flavor
- Crispy bacon with juicy meatballs
- Great for game day and holidays
- Minimal prep work
- Family and crowd-friendly
- Makes a fun main course
Key Ingredients
The full list of ingredients and their exact amounts is in the recipe card at the bottom of the post.
- Frozen Meatballs: They make this recipe super easy while still bringing plenty of savory flavor.
- Bacon: Wraps everything in smoky, crispy goodness and keeps the meatballs juicy while they cook.
- Jalapenos: Add a fresh, spicy kick that perfectly balances the sweet barbecue glaze.
- BBQ Sauce: The main flavor for the glaze, bringing smoky, tangy, sweet barbecue flavor to every bite.
- Honey & Brown Sugar: Create deep sweetness with a rich molasses flavor and a glossy, slightly sticky finish.
- Smoke from the Smoker: Not technically an ingredient, but definitely important. It gives the bacon and glaze a bold, smoky flavor that makes them taste next-level.
Variations
- Extra Spicy: Add extra jalapeno or sprinkle with cayenne pepper.
- Mild: Omit the jalapeno.
- Homemade: Frozen meatballs make the recipe easy, but homemade meatballs work great, too.
- Meatballs: Your favorite meatball varieties all work well for this recipe.
- BBQ Sauce: Use your favorite sauce. They all bring their own unique flavor to the recipe.
How to Make Smoked Bacon Wrapped Meatballs
Step 1: Whisk the sauce ingredients and set aside.
Step 2: Cut the bacon strips in thirds and wrap one around each meatball. Then, top with a jalapeno slice and brush generously with the sauce.
Step 3: Place the meatballs on a wire rack over a foil lined baking sheet. Place the baking sheet on the grill grates and cook until the bacon is crispy and caramelized.
Step 4: Enjoy!
Expert Tips
- If using wood chips, soak them for at least 30 minutes, so they don’t burn up too quickly.
- Can use thick bacon which holds up nicely on the smoker and gets perfectly crispy.
- Adding extra glaze during cooking builds flavor and helps caramelize the bacon.
- Secure the bacon with toothpicks to keep it wrapped tightly around the meatballs.
Smoked Bacon Wrapped Meatballs FAQs
No, you don’t. Frozen meatballs smoke wonderfully from frozen.
Thick-cut bacon works best because it holds up well during smoking and crisps nicely around the meatballs. Any flavor will work, as well.
Hickory, applewood, and cherry wood all pair wonderfully with the smoky barbecue flavor.
These meatballs have a mild-to-medium heat from the jalapeños.
Refrigerate these meatballs for up to 4 days.
Absolutely! Freeze the meatballs for up to 3 months in a freezer-safe container.
Tasty Pairings for Your Smoked Meatballs
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Smoked Bacon Wrapped Meatballs
Ingredients
- 12 ounce bacon, cut in thirds
- 40 frozen meatballs
- 3 large jalapenos, sliced into ¼-inch slices
- 1 cup barbecue sauce
- ¼ cup honey
- 1 tablespoon brown sugar
Instructions
- Preheat the smoker to 375 degrees, line a baking sheet with aluminum foil, and place a wire rack on top.
- In a small bowl, whisk together the barbecue sauce, honey, and brown sugar. Set aside.
- Cut the bacon strips in thirds and wrap each meatball with a small strip of bacon. Secure with toothpicks and place on the prepared baking sheet.
- Place a jalapeno slice on top of each meatball.
- Brush each meatball with the honey barbecue mixture and place the baking sheet in the smoker on the grill grates.
- Smoke for 60-75 minutes or until the bacon is crispy. Baste with additional barbeque mixture and smoke for an additional 10 minutes or until the bacon is crispy.
- Carefully remove and enjoy.
Notes
- If using wood chips, soak them for at least 30 minutes, so they don’t burn up too quickly.
- Can use thick bacon which holds up better on the smoker and gets perfectly crispy.
- Adding extra glaze during cooking builds flavor and helps caramelize the bacon.
- Secure the bacon with toothpicks to keep it wrapped tightly around the meatballs.
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