JALAPENO MEATBALLS

Jalapeno Meatballs image

Provided by Karla Harkins @Karla_Harkins

Categories Beef

Number Of Ingredients 24

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1 pound(s) ground beef
8 ounce(s) cream cheese
4 ounce(s) chopped jalapenos, drained
1 large egg
1/3 cup(s) bread crumbs
4 slice(s) bacon, cooked and crumbled
1 cup(s) cheese, grated
2 tablespoon(s) onion, finely chopped
3 clove(s) garlic, minced
1 teaspoon(s) chipotle chile powder (regular will work, too)
1 teaspoon(s) oregano, dried
1/2 teaspoon(s) cumin, ground
3/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper, ground
RANCH DRESSING INGREDIENTS FOR DIPPING SAUCE
1/2 cup(s) mayonaise
1/2 cup(s) sour cream
3/4 cup(s) buttermilk, plus more if needed
1 clove(s) garlic, minced
1 teaspoon(s) white vinegar
2 tablespoon(s) fresh parsley, chopped (cilantro is good, too)
2 tablespoon(s) chives, chopped
1 teaspoon(s) dill weed, dried
- salt and black pepper

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.