Bacon, pepper jack cheese, and Hatch Diced Green Chiles in these meatballs make for a savory appetizer with a kick. Easy to make and even better to eat!
Bacon & Cheese Meatballs w/ Green Chiles & Dip
Ingredients
Meatballs
- 1 lb. Ground Beef
- 6 oz. Bacon diced and browned
- 1 can Hatch Diced Green Chiles
- 1/2 cup Pepper jack cheese shredded
- 1 each Egg
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Dip
- 1 can Petite Diced Tomatoes
- 1 can Hatch Diced Green Chiles
- 1 cup Sour Cream
Instructions
Meatballs
- Place all ingredients, except Hatch Tomatoes & Jalapenos and sour cream, into a bowl and mix thoroughly.
- Using a small scoop, make 1 inch meatballs and place on a cookie sheet with rack.
- Bake for 20 minutes at 350 degrees F.
- Rotate meatballs and bake for another 15 minutes.
Dip
- Place tomatoes, sour cream & Hatch Green Chiles into bowl. Mix thoroughly.
- Dip and enjoy.
Notes
Steps
Pre-heat oven to 350 degrees F.
Dice bacon.
Place in frying pan and brown until just crisp.
In a medium sized mixing bowl add ground beef, shredded cheese, egg, onion powder, garlic powder, salt, and pepper.
Add Hatch Green Chiles.
Add cooked bacon to mixing bowl.
Mix thoroughly.
Using a spoon, or small scoop, make one inch balls and place onto a lightly greased baking rack in a sheet pan.
Place in oven and back for 20 minutes. Remove from oven and rotate the meatballs.
Bake meatballs for another 15 minutes. Remove when cooked through and browned on the outside.
For the dip, place Hatch Tomatoes & Jalaapenos and sour cream into a bowl. (Substitute: 1 can Petite Dice Tomatoes and 1 can Hatch Diced Chiles.)
Mix ingredients thoroughly.
Serve as a dip, chilled or heated, with meatballs.
Review: 3Bs Pub Jerky
