Tuesday, February 10, 2015

Jalapeno popper meatballs

Jalapeno popper meatballs via The stay at home chef
1 lb ground beef
1/2 white onion, diced
1 to 2 jalapenos, diced
3/4 cup bread crumbs
1/2 cup finely shredded cheddar cheese
1/3 cup milk
2 TB Worcestershire sauce
1 tsp. dried basil
1 tsp. salt
4 oz cream cheese
4 to 5 hoagie sandwich buns
barbecue sauce

 Preheat oven to 400 F. Lightly spray a 9x13 pan or four sided baking sheet with nonstick cooking spray. In a med bowl, combine beef, onion, jalapenos, bread crumbs, cheddar cheese, milk, Worcestershire sauce, basil, and salt. Mix thoroughly until ingredients are evenly distributed. Shape into 15 roughly shaped meatballs. Divide cream cheese into 15 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 min. Serve hot on a toasted hoagie drizzled with your favorite barbecue sauce

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