Grilled Cheddar Jalapeño Meatballs

These cheddar jalapeño meatballs are a little bit Tex-Mex, a little bit cheeseburger, and a lot delicious. It’s juicy ground beef packed with pockets of melted cheddar, fresh jalapeño and plenty of bold seasoning. They’re the kind of thing that disappears quickly once they hit the table, whether you’re serving them as a game-day snack, throwing them on the grill for a backyard gathering, or making them the star of an easy weeknight meal.

What makes these meatballs especially good is the combination of flavors and textures. The cheddar brings a rich, creamy hit of cheesy goodness, while the jalapeños add a fresh pepper flavor and just enough kick to keep things interesting. And because you’re using fresh jalapeños, you get that little bit of brightness alongside the heat. The crushed tortilla chips are another fun addition, bringing a subtle corn flavor that ties everything together. Plus, they act similar to soaked breadcrumbs, and help to keep the meatballs moist – so they’re functional and tasty!

Hardcore Carnivore Tex Mex seasoning is really the secret weapon here. It’s loaded with the kind of savory, punchy flavor that works so well with beef, jalapeños and cheese, giving every bite a proper hit of Southwest-inspired goodness. There’s no need for a long list of ingredients or complicated flavor combinations when a good seasoning can do so much heavy lifting.

I love recipes like this because they’re familiar enough to please just about everyone, but have a little something extra that makes them memorable. These meatballs are hearty, cheesy, a little spicy and seriously satisfying. Serve them straight off the grill, pile them onto a platter with your favorite dipping sauce, or tuck them into tortillas for a fun twist on taco night. Just make sure you make enough, because going back for seconds is pretty much guaranteed.

Cheddar Jalapeño Meatballs

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Author: Jess Pryles

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Ingredients

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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
2 tbsp Hardcore Carnivore Tex Mex

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Instructions

Place the crushed tortilla chips in a large bowl, then add the milk and allow to soften the chips for about 10 minutes.
After the mixture is soft and has absorbed all the milk, add the Ground Beef, jalapeño, cheese, and Tex Mex seasoning. 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.
Place the meatballs on a plate or tray and refrigerate them for 30 minutes to firm.
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.
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.
Remove the meatballs from the grill and allow to cool slightly before serving.