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Jalapeño Popper Meatballs

Jalapeño Popper Meatballs

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Recipe Details
SKILL LEVEL: Easy
YIELD: 10 servings (2 meatballs each)
PREP TIME: 30 minutes
TOTAL TIME: 45 minutes

Jalapeño Popper Meatballs
Ingredients

1 lb lean (at least 80%) ground beef
3 tablespoons unseasoned dry bread crumbs
5 tablespoons grated Parmesan cheese
1/4 cup milk
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
4 oz cream cheese, softened
5 small fresh jalapeño chiles, cut lengthwise in half, seeded
20 decorative toothpicks
20 cherry tomatoes
20 pieces bell pepper (1 inch; from 2 large bell peppers)
1 jar (24 oz) marinara sauce, heated

Instructions

Jalapeño Popper Meatballs

  1. Heat oven to 350°F. In large PYREX® MIXING BOWL, mix beef, bread crumbs, 1/4 cup of the Parmesan cheese, the milk, Italian seasoning, salt, pepper and egg. Shape into 20 meatballs.
  2. In small bowl, mix cream cheese and remaining 1 tablespoon Parmesan cheese; spoon into jalapeño halves. With CHICAGO CUTLERY® PARING KNIFE, cut each jalapeño half crosswise into 2 pieces. Place 1 filled jalapeño piece in center of each meatball, enclosing jalapeño completely inside meatball. Place on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until thoroughly cooked. On each toothpick, thread 1 tomato and 1 bell pepper piece; poke into meatballs. Serve with warm marinara sauce.
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