Jalapeno Meatballs Recipes
JALAPENO MEATBALLS
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.
Provided by Karla Harkins @Karla_Harkins
Categories Beef
Number Of Ingredients 24
Steps:
- Make the dressing for dipping: Stir together all ingredients listed for the dressing. Refrigerate while making meatballs so that flavors have time to combine.
- Preheat oven to 425 degrees F. Make the meatballs: Add all the meatball ingredients to a large bowl and combine well.
- 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.
JALAPENO POPPER AND BACON MEATBALLS
These meatballs combine the best of jalapeno poppers and meatloaf, with chiles added to the meat mixture and cream cheese in the center of each one. Freezing the cream cheese keeps it from oozing out under the broiler. Frozen bacon will chop more evenly and its fat stays firm. For the best (non-greasy) results, start with cold ingredients and pop the meatloaf mixture in the refrigerator while chopping the bacon.
Provided by Gabriela Rodiles
Categories appetizer
Time 30m
Yield 30 meatballs
Number Of Ingredients 12
Steps:
- Position the oven rack in the top third of the oven and preheat to broil. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
- Pulse the jalapenos and parsley in a mini food processor until finely chopped and transfer to a medium bowl. Add the meatloaf mix, breadcrumbs, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, but do not mix the ingredients yet. Place in the refrigerator to keep cold.
- Pulse the bacon in the mini food processor until finely chopped and add to the meat mixture. Mix together using a rubber spatula until just combined. Do not overmix.
- Dampen your hands with water and shape the meat mixture into 30 meatballs (each about 1 inch diameter) or use a 1-tablespoon ice cream scooper. Make an indentation in the center of each meatball with your thumb and stuff with a frozen cream cheese cube. Mold the meat around the cream cheese. Work quickly so that the meatballs stay cold. Arrange the meatballs on the prepared baking sheet.
- Broil until golden brown and firm, 6 to 7 minutes, rotating the baking sheet halfway through.
- Meanwhile, stir the maple syrup and Sriracha together in a small bowl.
- Brush the top of each meatball with the syrup mixture. Broil 1 minute and 45 seconds more. Top each meatball with a Cheddar square. Broil for about 15 seconds more until melted.
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