Description
Savory jalapeno cream cheese meatballs combine spicy peppers and creamy cheese in a mouthwatering main dish. Ranch dipping sauce adds cool, tangy contrast while enhancing each flavorful bite you’ll want to enjoy again and again.
Ingredients
Scale
- 1 lb (454 g) ground beef (80 – 85% lean)
- 8 oz (226 g) Philadelphia Jalapeño Cream Cheese Spread (room temperature)
- 1 cup (113 g) freshly shredded sharp cheddar cheese
- 4 slices cooked crispy bacon, crumbled
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) buttermilk (plus more if needed)
- ¼ cup (30 g) seasoned bread crumbs
- 1 beaten egg
- 3 minced garlic cloves
- 2 tbsps (30 g) finely diced onion
- 2 tbsps chopped fresh parsley
- 2 tbsps chopped fresh chives
- 1 tsp ground chile powder
- 1 tsp dried oregano (preferably Mexican)
- 1 tsp dried dill weed
- 2 tsp white vinegar
- ½ tsp ground cumin
- ¼ tsp coarse salt
- ¼ tsp black pepper
- Coarse salt and fresh black pepper
Instructions
- Blend Mixture: In a large mixing bowl, thoroughly combine ground meat, finely diced jalapenos, cream cheese, breadcrumbs, eggs, minced onions, salt, and pepper. Use a fork to integrate ingredients evenly, then refrigerate for 20 minutes to allow flavors to meld and improve meatball structure.
- Prepare Ranch Sauce: Whisk mayonnaise, sour cream, and buttermilk in a bowl until smooth. Add minced garlic, white vinegar, chopped fresh parsley, chives, dried dill, kosher salt, and black pepper. Blend thoroughly, taste, and adjust seasonings. Refrigerate to intensify flavor profile.
- Preheat and Prepare: Heat oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup. Remove chilled meat mixture and form uniform 1-inch meatballs, spacing them evenly on the prepared sheet.
- Roast Meatballs: Bake for 14-15 minutes until internal temperature reaches 160°F (71°C) and exterior turns golden brown with a slight crisp. Meatballs should appear evenly cooked and structurally sound.
- Serve: Transfer meatballs to a serving platter and accompany with chilled ranch dipping sauce. Present immediately to maintain optimal temperature and textural quality.
Notes
- Chill for Structural Integrity: Refrigerating the meat mixture for 20 minutes helps bind ingredients, preventing crumbly meatballs and enhancing flavor development.
- Consistent Size Matters: Shape meatballs uniformly at 1-inch diameter to ensure even cooking and prevent undercooked or overdone portions.
- Temperature Precision: Use a meat thermometer to confirm internal temperature reaches 160°F, guaranteeing food safety and perfect doneness.
- Flavor Melding Technique: Allow ranch sauce to rest in refrigerator before serving, letting herbs and spices blend for a more complex, harmonious taste profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg