Pepper Jack Stuffed Pretzel Meatballs
Servings: 37 meatballs
This is a recipe that I've been thinking about making for a while and the opportunity came up this past Sunday when we were invited to our friends' house for football. I knew that there were going to be more folks there than normal so I made what I would call a double batch of meatballs. I tend to only use one pound of meat per recipe - even if I combine meats as I did for this one. Since there were going to be a good crowd at this particular game I decided to make enough so everyone was fed.I wanted to make a meatball that would be a crowd-pleaser and also something that had a little heat. I chose to combine ground beef and Jimmy Dean's Hot Sausage for the base for this meatball. I'm a huge fan of making meatballs with Jimmy Dean's Hot Sausage because of the texture of the meat and the fact that the sausage is a little spicy but not overwhelming for those that are a little hesitant of spicy foods. I kicked it up a little by stuffing these meatballs with some pepper jack cheese. You can always substitute a habanero jack cheese or a ghost pepper cheese to give these balls a little more kick.
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Ingredients
- 1 lb ground beef
- 1 lb Jimmy Dean's Hot Sausage
- 4 cups Crushed Pretzel Rods
- 4 eggs
- Pepper to Taste
- 37 cubes Pepper Jack Cheese
Instructions
- Preheat your oven to 350 Degrees Fahrenheit
- In a bowl combine ground beef, Jimmy Dean's Hot Sausage, eggs, crushed pretzel rods, eggs, and pepper to taste. I omit adding any salt to this particular recipe since the pretzel rods are heavily salted.
- Once the meat mixture is thoroughly combined, take a scoop of the meat mixture and flatten it in your hand.
- Place one of the Pepper Jack cheese cubes in the middle of the flattened meat in your hand.
- Gently wrap the meat around the cheese and roll this in your hands to form a ball.
- Place the meatball on a greased and tin foil-lined baking sheet.
- Bake the meatballs for 25 mins and serve warm.