Jalapeno Meatballs Recipes

JALAPENO POPPER MEATBALLS

Jalapeno Popper Meatballs image

All the flavors of jalapeno poppers wrapped up into a tasty meatball with a surprise cheese-filled center.

Provided by Rachel Farnsworth

Categories Side

Time 45m

Number Of Ingredients 10

Ingredients

1 pound ground beef
1/2 white onion (minced)
1 to 2 jalapenos (minced)
3/4 cup plain bread crumbs
1/2 cup finely shredded cheese
1/3 cup milk
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
4 ounces cream cheese

Steps:

Preheat oven to 400 degrees. Lightly spray a 9x13 pan or four sided baking sheet with nonstick cooking spray.
In a medium-size mixing bowl, combine ground beef, onion, jalapenos, bread crumbs, cheddar cheese, milk, Worcestershire sauce, basil, and salt. Mix thoroughly until ingredients are evenly distributed.
Shape into 20 roughly shaped meatballs. Divide the cream cheese into 20 tablespoon-sized pieces, one for each meatball. Working one at a time, take a meatball and flatten it in the palm of your hand. Place a piece of cream cheese in the center and wrap the meatball around the cheese, sealing it inside the middle.
Place the fully shaped meatballs into the prepared baking pan.
Cook in the preheated oven for 25-30 minutes. Serve hot.

Nutrition Facts : Calories 109 kcal, Carbohydrate 3 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 215 mg, ServingSize 1 serving

JALAPENO POPPER AND BACON MEATBALLS

Jalapeno Popper and Bacon Meatballs image

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

Ingredients

Nonstick cooking spray
2 ounces (1/4 bar) cream cheese, cut into 30 (1/4-inch) cubes and frozen
4 strips smoked bacon (about 4 ounces), cut into 1-inch pieces and frozen
2 medium jalapenos, seeded and halved
1/2 cup lightly packed parsley leaves
1 pound ground meatloaf mix (equal parts beef, pork and veal)
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1/4 cup maple syrup
2 tablespoons Sriracha
3 slices Cheddar (about 2 ounces), cut into 30 (1-inch) squares

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.

STUFFED CHEESY JALAPEñO MEATBALLS

Stuffed Cheesy Jalapeño Meatballs image

Spice things up with these Stuffed Cheesy Jalapeño Meatballs. These Stuffed Cheesy Jalapeño Meatballs are topped with salsa, sour cream and cilantro.

Provided by My Food and Family

Categories Special Occasion Recipes

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

3 Tbsp. PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 cup KRAFT Shredded Jalapeño Cheese
1 Tbsp. finely chopped fresh jalapeño peppers
3/4 cup panko bread crumbs
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/3 cup milk
1 egg, beaten
1/4 cup plus 2 Tbsp. chopped fresh cilantro, divided
1 lb. lean ground beef
3 Tbsp. TACO BELL® Thick & Chunky Salsa
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Mix cream cheese spread, shredded cheese and peppers until blended. Roll cream cheese mixture into 12 balls, using about 1 Tbsp. cream cheese mixture for each ball. Place in parchment-lined pan. Freeze 2 to 3 hours or until firm.
Heat oven to 350°F. Combine bread crumbs, taco seasoning mix and milk in medium bowl; let stand 5 min. or until bread crumbs are softened. Add egg and 1/4 cup cilantro; mix well. Add meat; mix just until blended.
Roll meat mixture into 12 (1-3/4-inch) balls. Flatten slightly, then top each with 1 frozen cheese ball. Wrap meat mixture around cheese balls to completely enclose each cheese ball. Reroll into round balls, if necessary. Place on baking sheet sprayed with cooking spray.
Bake 30 min. or until done (165°F).
Top with salsa, sour cream and remaining cilantro.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 310 mg, Carbohydrate 10 g, Fiber 0.6874 g, Sugar 2 g, Protein 10 g

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