Ingredients
Units Scale
- 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
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.