Description
Spicy Jalapeño Cheddar Meatballs
Ingredients
1 lb ground beef
1/2 cup cream cheese
1/2 cup shredded cheddar cheese
2 jalapeños, sliced
1/2 cup breadcrumbs
1 egg
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese
2 tbsp chopped green onions
Instructions
Preheat oven to 375°F (190°C).
Mix cream cheese and cheddar cheese.
Combine ground beef, breadcrumbs, egg, and seasonings.
Form meatballs with jalapeño and cheese inside.
Bake for 18-20 minutes.
Add marinara sauce and mozzarella, bake 5 more minutes.
Garnish with green onions and serve.
#SpicySnack #JalapenoLovers #StuffedMeatballs
Step-by-Step Guide
Follow these detailed instructions for perfect meatballs every time. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, thoroughly mix the softened cream cheese and shredded cheddar until well combined; set aside. In a large mixing bowl, gently combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and black pepper. Avoid overmixing to prevent tough meatballs. To assemble, take about 2 tablespoons of the meat mixture, flatten it in your palm, and place a small slice of jalapeño and about 1 teaspoon of the cheese mixture in the center. Carefully fold the meat around the filling, rolling gently to form a smooth, sealed ball. Repeat with remaining mixture.
Serving Suggestions
These versatile meatballs can be served in several delicious ways. For a classic appetizer, serve them warm on a platter with toothpicks and extra marinara sauce for dipping. To make a hearty main course, toss them with cooked pasta and the warmed marinara sauce. They also make an excellent sandwich filling; pile them into a hoagie roll, top with extra mozzarella, and broil briefly for a fantastic meatball sub. For a low-carb option, serve them over a bed of zucchini noodles or creamy polenta.
How-to Summary
In short: Mix cheeses. Combine beef, crumbs, egg, and spices. Form meatballs around jalapeño and cheese filling. Bake at 375°F for 18-20 minutes. Top with marinara and mozzarella, bake 5 more minutes. Garnish with green onions.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey, chicken, or a blend of beef and pork work well. Adjust cooking time slightly for leaner meats, as they can dry out faster.
How can I make the meatballs less spicy? Remove the seeds and white membranes from the jalapeños before slicing. You can also substitute with milder peppers like poblanos.
Can I prepare these meatballs ahead of time? Absolutely. Assemble the raw meatballs, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time.
Why did my cheese filling leak out? This usually happens if the meatball isn’t sealed completely or if the filling is too large. Ensure the meat fully encloses the filling and that your seams are smooth.
What’s a good substitute for breadcrumbs? Crushed pork rinds, almond flour, or rolled oats make excellent gluten-free alternatives.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: First, do not overmix the meat mixture, as this develops the proteins and leads to dense, tough meatballs. Second, ensure your cream cheese is at room temperature for easy mixing with the cheddar. Third, do not skip the step of lining your baking sheet, as it prevents sticking and makes cleanup easy. Finally, let the meatballs rest for 5 minutes after baking; this allows the juices to redistribute, so they don’t fall apart when served.
Conclusion
These Spicy Jalapeño Cheddar Meatballs are a guaranteed crowd-pleaser, perfectly blending creamy, cheesy richness with a kick of heat. They are surprisingly simple to make yet impressive enough for any gathering. By following the detailed guide and tips provided, you can master this recipe and customize it to your taste. We hope this recipe becomes a new favorite in your entertaining or weeknight dinner rotation.
