Best Jalapeno Cream Cheese Cocktail Meatballs Recipes

Jalapeño Cream Cheese Cocktail Meatballs Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 24

MEATBALLS:
1-pound 80 to 85% lean ground beef
1 (8-ounce) tub of Philadelphia Jalapeño Cream Cheese Spread, brought to room temperature, or 1 (8-ounce) package of creams cheese plus 1 (4-ounce) can diced jalapeños, drained
1 egg, beaten
1/3 cup seasoned bread crumbs
4 slices bacon, cooked crispy and crumbled
1 cup sharp cheddar cheese, freshly shredded
2 tablespoons onion, finely diced
3 cloves garlic, minced
1 teaspoon ground chile powder
1 teaspoon Mexican dried oregano
1/2 teaspoon ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon black pepper
RANCH DRESSING:
1/2 cup mayonnaise, plus more to taste
1/2 cup sour cream, plus more to taste
3/4 cup buttermilk, plus more to taste
1 garlic clove, minced
1 teaspoon white vinegar, plus more to taste
2 tablespoons fresh parsley, chopped, plus more to taste
2 tablespoons fresh chives, chopped, plus more to taste
1 teaspoon dried dill weed, plus more to taste
coarse salt and fresh black pepper to taste

Steps:

MEATBALLS: Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes or up to 3 days. DRESSING: In a medium mixing bowl whisk together the mayo and sour cream, then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives, and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar, or herbs. Refrigerate. Preheat oven to 425°F. Line a large roasting pan with parchment paper. Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1 to 2 inches apart in pan. Bake 14 to 15 minutes. Serve hot, warm, or at room temperature with ranch on the side.

Jalapeno Cream Cheese Cocktail Meatballs image

Provided by @MakeItYours

Number Of Ingredients 22

1 pound ground beef (80 - 85% lean)
1 (8 ounce) tub of *Philadelphia Jalapeno Cream Cheese Spread, at room temperature
1 egg, beaten
1/3 cup seasoned bread crumbs
4 slices bacon, cooked crispy and crumbled
1 cup sharp cheddar cheese, freshly shredded
2 tablespoons onion, finely diced
3 cloves garlic, mined
1 teaspoon ground chile powder
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoond ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk, plus more if needed
1 garlic clove, minced
1 teaspoon white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon dried dill weed
coarse salt and fresh black pepper

Steps:

Make the meatballs:
Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes.
Make the dressing:
In a medium mixing bowl whisk together the mayo and sour cream then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar or herbs. Refrigerate.
Preheat oven to 425 degrees F. Line a large roasting pan with parchment paper.
Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1- 2 inches apart in pan (if you run out of room cook in 2 batches - place remaining meat back in the refrigerator). Bake 14 - 15 minutes.
Serve hot, warm or at room temperature with ranch on the side.
Notes: *Substitute 1 (8-ounce) tub of cream cheese + 1 (4 ounce) can diced jalapeños.
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