Name: Grilled Jalapeño Cheddar Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs. ground beef.; ½ cup tortilla chips, crushed.; ¾ cup milk.; 3 fresh jalapeños, seeded and finely diced.; 8 oz. block of cheddar cheese, finely diced.; 1 Tbsp. paprika.; 2 tsp. garlic powder.; 2 tsp. Kosher salt.

Grilled Jalapeño Cheddar Meatballs are a delicious twist on the classic meatball recipe. Packed with heat from fresh jalapeños and the creamy richness of cheddar cheese, these meatballs are grilled to perfection, giving them a smoky flavor. Crushed tortilla chips and a blend of seasonings bring extra texture and flavor to the mix. Perfect for backyard BBQs, these meatballs can be served on their own or paired with your favorite sides. With a cooking time of just 25-35 minutes, this recipe is quick and easy, making it an ideal choice for busy weeknight dinners or weekend gatherings.

Grilled Jalapeño Cheddar Meatballs are a bold and flavorful twist on the traditional meatball, perfect for any BBQ or outdoor gathering. With the heat of fresh jalapeños and the richness of cheddar cheese, these meatballs are packed with flavor and grilled to perfection, offering a smoky, cheesy bite every time.

Let’s take a closer look at the ingredients that make these meatballs so irresistible.

INGREDIENTS

Ground Beef: The base of the recipe, providing a hearty and juicy texture to the meatballs. Use ground beef with moderate fat content to keep the meatballs tender while grilling.
Tortilla Chips: Crushed tortilla chips add texture to the meatballs and help bind the mixture together. They also bring a subtle corn flavor that complements the jalapeños and cheese.
Milk: Soaking the tortilla chips in milk softens them and helps create a moist texture in the meatballs.
Jalapeños: Freshly diced jalapeños bring the signature heat to the meatballs. If you prefer a milder flavor, you can remove the seeds or reduce the amount of jalapeños.
Cheddar Cheese: Finely diced cheddar cheese adds a creamy, rich flavor to the meatballs and melts beautifully while grilling.
Paprika: Adds a smoky, slightly sweet flavor that complements the grilling process and enhances the overall taste of the meatballs.
Garlic Powder: Brings a savory depth of flavor to the meatballs without overpowering the other ingredients.
Kosher Salt: Enhances the flavors of all the ingredients, ensuring that each bite is well-seasoned.

INSTRUCTIONS

Step 1:: In a large bowl, combine the crushed tortilla chips and milk. Let the chips absorb the milk and soften for about 10 minutes. This step ensures the meatballs will have a tender texture.
Step 2:: Once the chips have softened, add the ground beef, diced jalapeños, diced cheddar cheese, paprika, garlic powder, and kosher salt. Mix the ingredients together thoroughly, ensuring the jalapeños and cheese are evenly distributed throughout the mixture.
Step 3:: Scoop approximately ⅓ to ½ cup of the meat mixture and form it into a meatball. Place the meatballs on a plate or tray. Repeat with the remaining mixture until all the meatballs are formed. Refrigerate the meatballs for 30 minutes to firm them up before grilling.
Step 4:: Preheat your grill for two-zone cooking. For charcoal grills, pile the coals on one side to create hot and cool zones. For propane grills, light only one side of the burners. The grill should be at medium temperature, around 350-375°F.
Step 5:: Place the meatballs on the cool side of the grill, away from the direct heat. Close the grill lid and cook the meatballs for 25 to 35 minutes, turning them occasionally, until they reach an internal temperature of 165°F.
Step 6:: Once the meatballs are fully cooked, remove them from the grill and let them cool slightly before serving. Enjoy with your favorite sides!

Serving and Storage Tips

Serving: Serve these Grilled Jalapeño Cheddar Meatballs hot, right off the grill. They’re perfect as a main dish with grilled vegetables or as a fun appetizer at your next BBQ. Try serving them with a side of salsa or guacamole to complement the jalapeño flavor.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes, or until heated through.
Freezing: You can freeze the uncooked meatballs by placing them on a baking sheet and freezing until solid. Once frozen, transfer them to a freezer-safe bag. When you’re ready to cook them, thaw the meatballs in the refrigerator overnight and then grill as instructed.

Helpful Notes

Adjusting the Spice Level: For a spicier version, leave the seeds in the jalapeños or add a pinch of cayenne pepper to the mixture. For a milder version, reduce the number of jalapeños or remove all the seeds.
Cheese Options: While cheddar adds a sharp, creamy flavor, you can substitute it with other cheeses like pepper jack for more heat or mozzarella for a milder, creamier texture.
Grilling Tip: To prevent cheese from melting and dripping into the grill, place a sheet of aluminum foil under the cooler side of the grill to catch any drips, making cleanup easier.

Tips from well-known chefs

Chef Bryan suggests adding a splash of Worcestershire sauce to the meatball mixture to enhance the savory flavors and bring out the richness of the beef.
Chef Lisa recommends serving the meatballs with a drizzle of chipotle mayo or a creamy jalapeño dip for an extra kick.
Chef Tony advises grilling the meatballs over indirect heat to prevent them from overcooking on the outside while staying juicy on the inside.