Grilled Jalapeño Cheddar Meatballs

Serve delicious Grilled Jalapeño Cheddar Meatballs with Mexican rice, beans, or a side salad.

Prep: 20 min | Chill: 30 min | Cook: 35 min | Yield: 20 servings

Ingredients

• 2 pounds ground beef
• 1/2 cup tortilla chips, crushed
• 3/4 cup milk
• 3 fresh jalapeños, seeded and finely diced
• 1 (8 ounce) block Cheddar cheese, finely diced
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt

Instructions

1. Place the crushed tortilla chips in a large bowl, then add the milk and allow to soften the chips for about 10 minutes.
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 1/3 to 1/2 cup of the mixture and form a meatball; repeat until all the mixture has been formed into balls.
3. Place the meatballs on a plate or tray and refrigerate them for 30 minutes to firm.
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 to 375 degrees F.
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 to 35 minutes, or until they reach 165 degrees F internal temperature on a meat thermometer.
6. Remove the meatballs from the grill and allow to cool slightly before serving.

Attribution

Recipe and photo used with permission from: Texas Beef Council
Recipe courtesy of: Jess Pryles