Jalapeno Meatballs

By Karla Harkins
@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.

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

about 32 meatballs

Ingredients

1 lb: ground beef
8 oz: cream cheese
4 oz: chopped jalapenos, drained
1 large: egg
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: salt
1/4 tsp: black pepper, ground
1/2 c: mayonaise
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

Step-by-Step

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

Make the meatballs:
Add all the meatball ingredients to a large bowl and combine well.
3Take 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.