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
Jalapeño Popper Meatballs
- 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.
- 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.
- 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.