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


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.

About this Recipe

Course/Dish: Beef, Meat Appetizers