Grilled Jalapeño Cheddar Meatballs
Recipe Courtesy Of:
1 HRS 15 MINS
Time to Cook
15
Servings
8
Ingredients
Ingredients
Ingredients
Preparation
Preparation
-
Step 1
Place the crushed tortilla chips in a large bowl, then add the milk and allow to soften the chips for about 10 minutes. -
Step 2
After the mixture is soft and has absorbed all the milk, add the beef, jalapeño, cheese, paprika, garlic, and salt. Mix well to combine all ingredients, then scoop approximately ⅓ - ½ cup of the mixture and form a meatball, repeat until all the mixture has been formed into balls. -
Step 3
Place the meatballs on a plate or tray and refrigerate them for 30 minutes to firm. -
Step 4
Light a grill for two zone cooking. For charcoal: light coals and pile them all on one side, creating a hot and cool zone. For propane: light the very end burner on the left or right side, but no other burners. It’s recommended you place a piece of foil under the side without heat to catch any melting cheese for easy cleanup. The grill should be at MEDIUM temperature, about 350-375°F. -
Step 5
Place the meatballs on the cool side of the grill (away from the coals or the lit burner) and close the grill lid. Grill for about 25-35 minutes, or until they reach 165°F internal temperature on a meat thermometer. -
Step 6
Remove the meatballs from the grill and allow to cool slightly before serving.
Suggestions
Serve with Mexican rice, beans, or a side salad.
Nutrition Information
Nutrition information per serving (1 meatball or 1/20 of recipe): 160 Calories; 86 Calories from fat; 9.6 g Total Fat (4.4 g Saturated Fat; 3.5 g Monounsaturated Fat); 52.2 mg Cholesterol; 312.3 mg Sodium; 1.7 g Total Carbohydrate; 0.25 g Dietary Fiber; 16 g Protein; 1.5 mg Iron; 221.8 mg Potassium; 0.03 mg Thiamin; 0.1 mg Riboflavin; 5.3 mg Niacin (NE); 0.2 mg Vitamin B6; 1.4 mcg Vitamin B12; 3.5 mg Zinc; 13.1 mcg Selenium; 43.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Selenium, and Zinc. It is a good source of Riboflavin and Vitamin B6.
Nutrition Tip
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12, Selenium, and Zinc. It is a good source of Riboflavin and Vitamin B6.
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Recipe Rating
Savory with a hint of spice. Definetly a crowd pleaser and is the perfect appetizer for any gathering. I serve them on a tray with toothpicks for easy grazing. Grill and Oven both turn out great!
For my toddler, I made a batch of meatballs with diced green chiles in place of jalapenos, and she loved them.
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I made these for a tailgate party and they where a HIT!!!
Instead of regular tortilla chips I used the SALSA VERDE tortilla chips by Tostito. Highly recommend!!
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It doesn’t get any better than these meatballs! I cooked them in the oven and they still came out perfect!
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