Jalapeno Meatballs

Karla Harkins


I got this recipe from Ziplist. For some reason my pinch button didn't recognize this as a recipe so I had to copy it the old-fashioned way, but they sounded so good I had to put it where I could find it again.


★★★★★ 1 vote

about 32 meatballs


  • 1 lb
    ground beef
  • 8 oz
    cream cheese
  • 4 oz
    chopped jalapenos, drained
  • 1 large
  • 1/3 c
    bread crumbs
  • 4 slice
    bacon, cooked and crumbled
  • 1 c
    cheese, grated
  • 2 Tbsp
    onion, finely chopped
  • 3 clove
    garlic, minced
  • 1 tsp
    chipotle chile powder (regular will work, too)
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    cumin, ground
  • 3/4 tsp
  • 1/4 tsp
    black pepper, ground

  • 1/2 c
  • 1/2 c
    sour cream
  • 3/4 c
    buttermilk, plus more if needed
  • 1 clove
    garlic, minced
  • 1 tsp
    white vinegar
  • 2 Tbsp
    fresh parsley, chopped (cilantro is good, too)
  • 2 Tbsp
    chives, chopped
  • 1 tsp
    dill weed, dried
  • ·
    salt and black pepper

How to Make Jalapeno Meatballs


  1. Make the dressing for dipping:
    Stir together all ingredients listed for the dressing. Refrigerate while making meatballs so that flavors have time to combine.
  2. Preheat oven to 425 degrees F.

    Make the meatballs:
    Add all the meatball ingredients to a large bowl and combine well.
  3. Take meat mixture and roll into balls. I scoop the meat mixture into a 1/4 cup measuring cup (use a smaller or larger one depending on the size you want for your meatballs), then I shake the meat mixture out of the measuring cup and shape into a ball. It usually shakes out of the cup pretty much in a ball shape so it doesn't take much to make it into a ball. Place 1- 2 inches apart in pan. Bake 14 - 15 minutes.

Printable Recipe Card

About Jalapeno Meatballs

Course/Dish: Beef Meat Appetizers

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