Best 6 Jalapeño Cream Cheese Cocktail Meatballs Recipes

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Indulge in a flavor explosion with our tantalizing jalapeño cream cheese cocktail meatballs, a delightful appetizer or party snack that will leave your taste buds dancing. These bite-sized meatballs pack a punch with a spicy jalapeño kick balanced by the creamy richness of cream cheese. Each recipe offers a unique twist, from the classic combination of ground beef and pork to the vegetarian-friendly lentil and quinoa option. Whether you prefer a sweet and tangy glaze or a savory and smoky sauce, we've got you covered. Dive into the world of flavors and find your perfect jalapeño cream cheese cocktail meatball recipe today!

Here are our top 6 tried and tested recipes!

JALAPENO POPPER MEATBALLS



Jalapeno Popper Meatballs image

All the flavors of jalapeno poppers wrapped up into a tasty meatball with a surprise cheese-filled center.

Provided by Rachel Farnsworth

Categories     Side

Time 45m

Number Of Ingredients 10

1 pound ground beef
1/2 white onion (minced)
1 to 2 jalapenos (minced)
3/4 cup plain bread crumbs
1/2 cup finely shredded cheese
1/3 cup milk
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
4 ounces cream cheese

Steps:

  • Preheat oven to 400 degrees. Lightly spray a 9x13 pan or four sided baking sheet with nonstick cooking spray.
  • In a medium-size mixing bowl, combine ground beef, onion, jalapenos, bread crumbs, cheddar cheese, milk, Worcestershire sauce, basil, and salt. Mix thoroughly until ingredients are evenly distributed.
  • Shape into 20 roughly shaped meatballs. Divide the cream cheese into 20 tablespoon-sized pieces, one for each meatball. Working one at a time, take a meatball and flatten it in the palm of your hand. Place a piece of cream cheese in the center and wrap the meatball around the cheese, sealing it inside the middle.
  • Place the fully shaped meatballs into the prepared baking pan.
  • Cook in the preheated oven for 25-30 minutes. Serve hot.

Nutrition Facts : Calories 109 kcal, Carbohydrate 3 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 215 mg, ServingSize 1 serving

JALAPENO MEATBALLS



Jalapeno Meatballs image

I got this recipe from Ziplist. For some reason my pinch button didn't recognize this as a recipe so I had to copy it the old-fashioned way, but they sounded so good I had to put it where I could find it again.

Provided by Karla Harkins @Karla_Harkins

Categories     Beef

Number Of Ingredients 24

1 pound(s) ground beef
8 ounce(s) cream cheese
4 ounce(s) chopped jalapenos, drained
1 large egg
1/3 cup(s) bread crumbs
4 slice(s) bacon, cooked and crumbled
1 cup(s) cheese, grated
2 tablespoon(s) onion, finely chopped
3 clove(s) garlic, minced
1 teaspoon(s) chipotle chile powder (regular will work, too)
1 teaspoon(s) oregano, dried
1/2 teaspoon(s) cumin, ground
3/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper, ground
RANCH DRESSING INGREDIENTS FOR DIPPING SAUCE
1/2 cup(s) mayonaise
1/2 cup(s) sour cream
3/4 cup(s) buttermilk, plus more if needed
1 clove(s) garlic, minced
1 teaspoon(s) white vinegar
2 tablespoon(s) fresh parsley, chopped (cilantro is good, too)
2 tablespoon(s) chives, chopped
1 teaspoon(s) dill weed, dried
- salt and black pepper

Steps:

  • Make the dressing for dipping: Stir together all ingredients listed for the dressing. Refrigerate while making meatballs so that flavors have time to combine.
  • Preheat oven to 425 degrees F. Make the meatballs: Add all the meatball ingredients to a large bowl and combine well.
  • Take meat mixture and roll into balls. I scoop the meat mixture into a 1/4 cup measuring cup (use a smaller or larger one depending on the size you want for your meatballs), then I shake the meat mixture out of the measuring cup and shape into a ball. It usually shakes out of the cup pretty much in a ball shape so it doesn't take much to make it into a ball. Place 1- 2 inches apart in pan. Bake 14 - 15 minutes.

JALAPEñO CREAM CHEESE COCKTAIL MEATBALLS RECIPE - (4.4/5)



Jalapeño Cream Cheese Cocktail Meatballs Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 24

MEATBALLS:
1-pound 80 to 85% lean ground beef
1 (8-ounce) tub of Philadelphia Jalapeño Cream Cheese Spread, brought to room temperature, or 1 (8-ounce) package of creams cheese plus 1 (4-ounce) can diced jalapeños, drained
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, minced
1 teaspoon ground chile powder
1 teaspoon Mexican dried oregano
1/2 teaspoon ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon black pepper
RANCH DRESSING:
1/2 cup mayonnaise, plus more to taste
1/2 cup sour cream, plus more to taste
3/4 cup buttermilk, plus more to taste
1 garlic clove, minced
1 teaspoon white vinegar, plus more to taste
2 tablespoons fresh parsley, chopped, plus more to taste
2 tablespoons fresh chives, chopped, plus more to taste
1 teaspoon dried dill weed, plus more to taste
coarse salt and fresh black pepper to taste

Steps:

  • MEATBALLS: Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes or up to 3 days. 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°F. Line a large roasting pan with parchment paper. Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1 to 2 inches apart in pan. Bake 14 to 15 minutes. Serve hot, warm, or at room temperature with ranch on the side.

JALAPENO CREAM CHEESE



Jalapeno Cream Cheese image

To be used as a dip or spread for bagels, sandwiches, burgers, tortillas or any other dish that would be compatible. Can, also, be used just as is spread between two pieces of bread for finger sandwiches or with the added sweetness of a fruit preserve or jelly.

Provided by gailanng

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1/8-1/4 teaspoon garlic powder
1 jalapeno, seeds removed and diced fine (more or less to taste)

Steps:

  • Blend together softened cream cheese, mayonnaise and garlic powder until smooth and no longer lumpy. Add chopped jalapeno to cream cheese mixture and stir until just blended.
  • The longer the mixture sits, the hotter it becomes.

Nutrition Facts : Calories 106.8, Fat 10.5, SaturatedFat 6.3, Cholesterol 31.7, Sodium 97, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 2.2

STUFFED CHEESY JALAPEñO MEATBALLS



Stuffed Cheesy Jalapeño Meatballs image

Spice things up with these Stuffed Cheesy Jalapeño Meatballs. These Stuffed Cheesy Jalapeño Meatballs are topped with salsa, sour cream and cilantro.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

3 Tbsp. PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 cup KRAFT Shredded Jalapeño Cheese
1 Tbsp. finely chopped fresh jalapeño peppers
3/4 cup panko bread crumbs
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/3 cup milk
1 egg, beaten
1/4 cup plus 2 Tbsp. chopped fresh cilantro, divided
1 lb. lean ground beef
3 Tbsp. TACO BELL® Thick & Chunky Salsa
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Mix cream cheese spread, shredded cheese and peppers until blended. Roll cream cheese mixture into 12 balls, using about 1 Tbsp. cream cheese mixture for each ball. Place in parchment-lined pan. Freeze 2 to 3 hours or until firm.
  • Heat oven to 350°F. Combine bread crumbs, taco seasoning mix and milk in medium bowl; let stand 5 min. or until bread crumbs are softened. Add egg and 1/4 cup cilantro; mix well. Add meat; mix just until blended.
  • Roll meat mixture into 12 (1-3/4-inch) balls. Flatten slightly, then top each with 1 frozen cheese ball. Wrap meat mixture around cheese balls to completely enclose each cheese ball. Reroll into round balls, if necessary. Place on baking sheet sprayed with cooking spray.
  • Bake 30 min. or until done (165°F).
  • Top with salsa, sour cream and remaining cilantro.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 310 mg, Carbohydrate 10 g, Fiber 0.6874 g, Sugar 2 g, Protein 10 g

JALAPENO POPPER AND BACON MEATBALLS



Jalapeno Popper and Bacon Meatballs image

These meatballs combine the best of jalapeno poppers and meatloaf, with chiles added to the meat mixture and cream cheese in the center of each one. Freezing the cream cheese keeps it from oozing out under the broiler. Frozen bacon will chop more evenly and its fat stays firm. For the best (non-greasy) results, start with cold ingredients and pop the meatloaf mixture in the refrigerator while chopping the bacon.

Provided by Gabriela Rodiles

Categories     appetizer

Time 30m

Yield 30 meatballs

Number Of Ingredients 12

Nonstick cooking spray
2 ounces (1/4 bar) cream cheese, cut into 30 (1/4-inch) cubes and frozen
4 strips smoked bacon (about 4 ounces), cut into 1-inch pieces and frozen
2 medium jalapenos, seeded and halved
1/2 cup lightly packed parsley leaves
1 pound ground meatloaf mix (equal parts beef, pork and veal)
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1/4 cup maple syrup
2 tablespoons Sriracha
3 slices Cheddar (about 2 ounces), cut into 30 (1-inch) squares

Steps:

  • Position the oven rack in the top third of the oven and preheat to broil. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
  • Pulse the jalapenos and parsley in a mini food processor until finely chopped and transfer to a medium bowl. Add the meatloaf mix, breadcrumbs, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, but do not mix the ingredients yet. Place in the refrigerator to keep cold.
  • Pulse the bacon in the mini food processor until finely chopped and add to the meat mixture. Mix together using a rubber spatula until just combined. Do not overmix.
  • Dampen your hands with water and shape the meat mixture into 30 meatballs (each about 1 inch diameter) or use a 1-tablespoon ice cream scooper. Make an indentation in the center of each meatball with your thumb and stuff with a frozen cream cheese cube. Mold the meat around the cream cheese. Work quickly so that the meatballs stay cold. Arrange the meatballs on the prepared baking sheet.
  • Broil until golden brown and firm, 6 to 7 minutes, rotating the baking sheet halfway through.
  • Meanwhile, stir the maple syrup and Sriracha together in a small bowl.
  • Brush the top of each meatball with the syrup mixture. Broil 1 minute and 45 seconds more. Top each meatball with a Cheddar square. Broil for about 15 seconds more until melted.

Tips:

  • For a smoother cream cheese mixture, use softened cream cheese and beat it until creamy before adding the other ingredients.
  • If you want a spicier meatball, use more jalapeños or add a pinch of cayenne pepper to the meatball mixture.
  • To save time, you can use pre-cooked meatballs. Just heat them through in the sauce before serving.
  • Serve the meatballs with your favorite dipping sauce, such as ranch dressing, barbecue sauce, or honey mustard.

Conclusion:

Jalapeño cream cheese cocktail meatballs are a delicious and easy-to-make appetizer that is perfect for any party or gathering. They are sure to be a hit with your guests, and they are also a great way to use up leftover cream cheese. So next time you are looking for a fun and festive appetizer, give these meatballs a try.

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