Cheesy Ground Beef Balls
These deep-fried ground beef balls are made with ground beef, jalapenos, onions, zesty seasonings, cream cheese, lots of cheddar cheese, and coated in a deliciously seasoned crunchy coating.
Servings: 42 Balls
Calories: 143kcal
Ingredients
Ground Beef Balls
- 2 pounds ground beef
- 2 jalapeños, diced
- 1 white onion, diced
- 1 teaspoon black pepper
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- 8 ounce cream cheese
- 1 ½ cup sharp cheddar cheese, diced small
Crispy Coating
- 1 cup all purpose flour
- 1 large egg
- ½ cup buttermilk
- 2 tablespoons hot sauce
- 1 ½ cups panko breadcrumbs, crushed
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1-2 cups vegetable oil, for frying
Instructions
- In a large skillet add ground beef, jalapenos, onions, and the seasonings for the beef balls. Cook over medium heat until the beef is cooked and no longer pink and the onions and peppers are tender. Drain.
- Add beef mixture to a large bowl. Once the mixture has cooled a bit, add cream cheese, and sharp cheddar.
- Roll into 1-inch balls and place on a baking sheet.
- Flash freeze for an hour.
- While the beef balls are in the freezer, set up a dredging station with 3 shallow containers.
- In the first container, add flour.
- The second container, add buttermilk, egg, and hot sauce. Whisk together.
- In the third container add breadcrumbs and all the seasonings for the coating.
- Heat oil over medium high heat.
- Add each ball into the flour, then into the egg mixture, and then into the breadcrumb mixture.
- Place about 6-8 balls into the hot oil and deep fry until golden on all sides.
- Remove with a slotted spoon and place on a plate lined with paper towels.
- Make sure to work in batches so the oil keeps the perfect temperature.
- Serve with your favorite dipping sauce.
Notes
- Stop cooking your beef as soon as it's no longer pink. Overcooking beef makes it rubbery and tough.
- Make sure your meatballs are frozen for at least an hour, so they hold their shape as they deep fry.
- Give your meatballs a gentle shake in between dredges to ensure the perfect coating and a pretty, even coating.
- Wash your hands thoroughly when handling hot peppers and NEVER touch your face.
- To eliminate the tears when you dice your onion, place it in the fridge for about 30 minutes to an hour before cutting into it.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 143kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 135mg | Potassium: 91mg | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg