| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 1 hr 5 min |
| Yield: | 125 meatballs |
Ingredients
- 5 pounds ground beef
- 1 1/2 cups crumbled stale bread
- 3/4 cup milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 4 large eggs
- 1 pound pepper jack cheese, cut into small cubes
- 1/4 cup olive oil
Instructions
- Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
- Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
- To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
- To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
- For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
- For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
- For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 125 servings |
| Calories | 69 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 22 mg |
| Sodium | 61 mg |
Reviews
Recipe sounds delicious! I noticed she put a big cube of cheese inside. I would use a much smaller piece.
Delicious recipe. But the cheese leaked out into the pan and made a big mess for clean-up. I think if these were baked there would be much less cleanup and less work.
Great taste but the cheese came out and made them greasy. What did I do wrong? Followed recipe exactly
Make with Turkey meat and just as yummy
These are so flippin good. My husband and I made them in the air fryer and made a chipotle sauce and holy cow! Awesome meatballs!
These were delicious and kid approved!
Made these last night♥️♥️ my family loved it!!!
Full of flavor
Full of flavor
These were easy to put together and were very flavorful. I love having them available to take out of the freezer for an easy weeknight meal.
Great to serve for a party