Ingredients
2 lbs. Ground Beef
1/2 cup tortilla chips, crushed
3/4 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
Preparation
Step 1
Place the crushed tortilla chips in a large bowl, then add the milk and allow to soften the chips for about 10 minutes.
Step 2
After the mixture is soft and has absorbed all the milk, add the Ground Beef, jalapeño, cheese, paprika, garlic, and salt. Mix well to combine all ingredients, then scoop approximately ⅓ - ½ cup of the mixture and form a meatball, repeat until all the mixture has been formed into balls.
Step 3
Place the meatballs on a plate or tray and refrigerate them for 30 minutes to firm.
Step 4
Light a grill for two zone cooking. For charcoal: light coals and pile them all on one side, creating a hot and cool zone. For propane: light the very end burner on the left or right side, but no other burners. It’s recommended you place a piece of foil under the side without heat to catch any melting cheese for easy cleanup. The grill should be at MEDIUM temperature, about 350-375°F.
Step 5
Place the meatballs on the cool side of the grill (away from the coals or the lit burner) and close the grill lid. Grill for about 25-35 minutes, or until they reach 165°F internal temperature on a meat thermometer.
Step 6
Remove the meatballs from the grill and allow to cool slightly before serving.
Reviewed by chef simo
on
October 22, 2024
Rating:
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