Jalapeño Cream Cheese Meatballs with Ranch Dipping Sauce – Imagine a perfect harmony of flavors, where ground beef meets the bold embrace of Jalapeño Cream Cheese, dancing with crispy bacon, sharp cheddar, and a medley of spices. These meatballs are a testament to the joy of experimentation, a fusion of textures and tastes that’ll leave you reaching for seconds. Paired with a homemade Ranch Dipping Sauce, each bite is a journey through layers of savory ecstasy.
Simplified Ingredients List:
For the Meatballs:
1 lb ground beef (80 – 85% lean)
1 (8 oz) tub of Philadelphia Jalapeño Cream Cheese Spread (or substitute 1 tub cream cheese + 1 can diced jalapeños)
1 egg, beaten
1/3 cup seasoned bread crumbs
4 slices bacon, cooked crispy and crumbled
1 cup sharp cheddar cheese, freshly shredded
2 tbsp onion, finely diced
3 cloves garlic, minced
1 tsp ground chile powder
1 tsp dried oregano (preferably Mexican)
1/2 tsp ground cumin
3/4 tsp coarse salt
1/4 tsp black pepper
For the Ranch Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk, plus more if needed
1 garlic clove, minced
1 tsp white vinegar
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tsp dried dill weed
Coarse salt and fresh black pepper
Cooking Instructions with Storytelling Approach:
In a culinary adventure, blend the ground beef, velvety Jalapeño Cream Cheese, and a chorus of ingredients in a bowl. Let this magical mix chill, allowing the flavors to mingle and dance.
As the oven preheats to a sizzling 425 degrees F, envision yourself scooping spoonfuls of this flavor-packed medley, shaping them into delectable meatballs. Placing them on a parchment-lined roasting pan, you witness the transformation as they bake to perfection in 14-15 minutes, a symphony of aromas filling the air.
Serve these savory wonders hot, warm, or at room temperature, accompanied by the homemade Ranch Dipping Sauce. Each bite is a journey through layers of spice, creaminess, and smoky bacon goodness.
Tips and Notes:
Customize the spice level by adjusting the amount of Jalapeño Cream Cheese or adding more diced jalapeños.
For an extra kick, sprinkle some chopped fresh cilantro on top before serving.
Make a double batch – these meatballs disappear fast!
Substitutions and Variations:
Experiment with ground turkey for a leaner option.
Swap out the bacon for diced ham for a different smoky flavor.
Add a dash of hot sauce to the Ranch Dressing for an extra kick.
these Jalapeño Cream Cheese Meatballs, where each bite is a journey through a world of culinary delight. Don’t forget to dip into the homemade Ranch – the perfect cool counterpart to this spicy symphony. Let the feast begin!
Frequently Asked Questions:
Can I make the meatballs ahead of time?
Absolutely! Prepare the meatballs and refrigerate until ready to bake. The flavors only get better with time.
Can I use a different cream cheese if I can’t find Jalapeño Cream Cheese Spread?
Of course! Substitute with regular cream cheese and add diced jalapeños for that spicy kick.
Approximate Nutrition Information:
Note: Approximations per serving, assuming 4 servings.
Calories: 550
Total Fat: 42g
Saturated Fat: 18g
Cholesterol: 170mg
Sodium: 900mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 5g
Protein: 32g
Jalapeño Cream Cheese Meatballs with Ranch Dipping Sauce
Spicy jalapeno cream cheese cocktail meatballs with a homemade ranch dressing on the side for dipping.
Ingredients
- Meatballs:
- 1 pound ground beef, 80 - 85% lean
- 1 8 ounce tub of *Philadelphia Jalapeño Cream Cheese Spread, at room temperature
- 1 egg, beaten
- 1/3 cup seasoned bread crumbs
- 4 slices bacon, cooked crispy and crumbled
- 1 cup sharp cheddar cheese, freshly shredded
- 2 tablespoons onion, finely diced
- 3 cloves garlic, mined
- 1 teaspoon ground chile powder
- 1 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoond ground cumin
- 3/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Ranch dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup buttermilk, plus more if needed
- 1 garlic clove, minced
- 1 teaspoon white vinegar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon dried dill weed
- coarse salt and fresh black pepper
Instructions
Make the meatballs:
- Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes.
Make the dressing:
- In a medium mixing bowl whisk together the mayo and sour cream then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar or herbs. Refrigerate.
- Preheat oven to 425 degrees F. Line a large roasting pan with parchment paper.
- Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1- 2 inches apart in pan (if you run out of room cook in 2 batches - place remaining meat back in the refrigerator). Bake 14 - 15 minutes.
- Serve hot, warm or at room temperature with ranch on the side.
Notes
*Substitute 1 (8-ounce) tub of cream cheese + 1 (4 ounce) can diced jalapeños.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
