Artichoke and Jalapeño Cocktail Meatballs
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 40 Meatballs
4 oz. Chunky Artichoke & Jalapeño Dip; Also try with any of our Classic Dips & Spreads or Greek Yogurt Dips & Spreads
3/4 pound 80% lean ground beef
1 egg, beaten
1 clove garlic, peeled
1/4 cup Panko bread crumbs
1/2 teaspoon ground ancho chile powder
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes
Preheat your oven to 425°F. Line a baking sheet with foil, and lightly spray foil with nonstick cooking spray.
Place ground beef, dip and egg in medium bowl. Finely grate garlic into bowl. Add remaining ingredients. Gently combine ingredients with clean hands until mixture is uniform.
Using small cookie scoop, form tablespoon-sized balls of mixture. Roll into balls with your hands and space evenly on baking sheet.
Bake for 10 to 15 minutes, until no pink remains in center of meatballs, internal temperature of 155°F (carryover cooking will bring the meatballs up to the FDA-suggested temperature of 160°F).
Find more delicious recipes by visiting The Redhead Baker.
Recipe and photo by The Redhead Baker