Grilled Jalapeño Cheddar Meatballs (Print version)
Big beef meatballs loaded with diced jalapeño and cubed cheddar, grilled indirectly until smoky, juicy, and safely cooked through.
# Ingredients:
For the meatballs
01 -
2 lb (900 g) ground beef, 80/20 or 85/15
02 -
1/2 cup tortilla chips, finely crushed
03 -
3/4 cup (180 ml) whole milk
04 -
3 fresh jalapeños, seeded and finely diced
05 -
8 oz (225 g) block cheddar cheese, finely diced
06 -
1 tablespoon paprika
07 -
2 teaspoons garlic powder
08 -
2 teaspoons kosher salt
09 -
1/2 teaspoon black pepper
# Instructions:
01 -
Place the crushed tortilla chips in a large bowl and pour over the milk. Let them soften for about 10 minutes until the liquid is fully absorbed and the mixture looks like a thick paste.
02 -
Add the ground beef, diced jalapeños, cheddar cubes, paprika, garlic powder, salt, and pepper. Mix with your hands just until combined. Overworking the meat makes the meatballs dense and tough.
03 -
Scoop about 1/3 to 1/2 cup of mixture per meatball and roll into even balls. Place on a tray and refrigerate for 30 minutes to firm up.
04 -
Prepare a two-zone fire. For gas, light only one side of the burners to medium. For charcoal, pile the coals on one side. Target 350 to 375 degrees Fahrenheit on the cool side. Lay a sheet of foil underneath the grates on the cool side to catch melting cheese.
05 -
Place the meatballs on the cool side of the grill, close the lid, and cook for 25 to 35 minutes. Turn once halfway through. They are done when an instant-read thermometer inserted into the center reads 165 degrees Fahrenheit.
06 -
Transfer the meatballs to a plate and let them rest for 5 minutes. This allows the juices and melted cheese to settle before serving.
# Good to know:
01 -
Makes 10 to 12 large meatballs
02 -
Internal temperature must reach 165 degrees Fahrenheit
03 -
Best served hot off the grill