Artichoke and Jalapeño Cocktail Meatballs

An easy and delicious appetizer perfect for any special gathering. Another delicious recipe from The Redhead Baker.

Ingredients

• 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, grated, chopped or crushed
• 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

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil, and lightly spray foil with nonstick cooking spray.
2. Place ground beef, dip and egg in medium bowl. Grate, chop or crush garlic into bowl. Add remaining ingredients. Gently combine ingredients with clean hands until mixture is uniform.
3. Using small cookie scoop, form tablespoon-sized balls of mixture. Roll into balls with your hands and space evenly on baking sheet.
4. 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).
5. Serve with sour cream, ranch, or bleu cheese dipping sauce. Also delicious dipped into most Classic Dips & Spreads or Greek Yogurt Dips & Spreads

Find more delicious recipes by visiting The Redhead Baker.