Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper (optional)
- Cookie scoop or spoon
- Meat thermometer
- Grill or smoker (if you’re feeling adventurous)
Step-by-Step Instructions
First, I gather all my ingredients on the counter, making sure everything is prepped and ready to go. I start by preheating my oven to 400°F (200°C). The excitement builds as I mix together the ground beef, softened cream cheese, shredded cheddar, chopped jalapeños, breadcrumbs, and egg in my mixing bowl. It’s such a beautiful mess, and the combination smells fantastic as I work it with my hands that I can’t help but sneak a taste. Don’t skip the garlic and onion powders—they add a whole new depth of flavor that makes the meatballs truly irresistible.
Next, I scoop out a portion of the mixture using a cookie scoop. I find that about 2 tablespoons per meatball is the perfect size. As I roll them into balls, I try to make sure they are all uniform to ensure even cooking. Once that’s done, I place them on a lined baking sheet, giving them a little room to breathe as they bake. The anticipation is palpable! I pop them into the oven and set a timer for 20 minutes, though I usually check them a bit earlier since I’ve learned the hard way that ovens can be unpredictable.
While the meatballs are cooking, my kitchen fills with the heavenly scent of smoky spices. If you’re using a smoker, prepare yourself for a fantastic infusion of flavor. I’ve tested these in both the oven and on the grill, and the smokiness really elevates the dish. If you’re going the grilling route, make sure to keep an eye on the temperature and don’t forget to use a meat thermometer; the internal temp should reach 160°F (71°C).(See the next page below to continue…)