Timber 2 Table - Venison Jalapeno Cheez It Meatballs

Meatballs may be the perfect appetizer or party food. This venison version gets a kick from jalapeno peppers and crushed Cheez It crackers.

Venison Jalapeno Cheez It Meatballs

20 Min

Prep Time

30 Min

Cook Time





A friend recently shared a recipe for a meatloaf held together with a binder based on crushed Cheez-It Crackers. We all laughed, but it planted an idea. I like Cheez-Its, and meatballs are a favorite appetizer or meal around here, so why not combine the two?

These smoked meatballs are tender, juicy, and full of flavor.

Because venison by itself is a little lean for meatballs, I mixed in an equal amount of pork sausage from a hog we processed just before turkey season. If you don't like breakfast sausage, try substituting chorizo or Italian bulk sausage.

Crush the Cheez It crackers with a meat mallet before blending into the meat mixture.


2 pounds ground venison

2 pounds ground sausage

1/2 to 1 cup jarred jalapenos, diced

2 eggs

1 1/2 cups crushed Cheez-Its Crackers

1 tablespoon Cavender's Greek Seasoning

2 tablespoons Worchestershire sauce

2 tablespoons soy sauce

1 teaspoon salt

1 teaspoon black pepper

Cooking Instructions

Blend all ingredients in a large mixing bowl. Form meatballs slightly smaller than a tennis ball. Smoke the meatballs at 350 degrees for 30-45 minutes until cooked through.

The meatballs get smoked on the Traeger pellet grill for maximum flavor.