My cheesy ground beef balls will have everyone coming back for more. These beef bites are loaded with jalapenos, onions, cream cheese, sharp cheddar cheese, and bold seasonings. Then, they’re coated in a seasoned panko breading infused with hot sauce for flavor and heat and deep fried until golden, crispy, and absolutely delicious.
I love bringing meatballs to parties and special occasions. They’re such a versatile appetizer, and there’s a recipe perfect for any occasion. I make all kinds of tasty meatballs, like sweet and savory pineapple meatballs and classic slow cooker BBQ meatballs. They’re so easy to make, and everyone always loves them, so they’re a go-to for me. Now, I’ve added these breaded meatballs to my arsenal, and let me tell you, they are fully loaded with flavor and texture. You’ll fall in love after one bite!
Why You’ll Love This Recipe
- Simple Ingredients: Like all my recipes, these meatballs are made with simple ingredients you can find in any grocery store.
- Easy: These meatballs come together easily, and deep frying them is a breeze. It’s actually easier to cook them and keep their meatball shape than pan-frying!
- Tons of Flavor: The meatballs are seasoned with a bold blend of spices, and so is the breading. Every poppable bite just overflows with flavor.
- Customizable: Make these cheesy ground beef balls as spicy or mild as you like, or add your favorite spices to create a tailor-made meatball.
Ingredients
Ground Beef Balls
- Ground Beef: A good 85/15 ground beef is perfect for meatballs that are tender, juicy, and flavorful but not greasy.
- Jalapenos and White Onions: Diced jalapenos and white onions create a spicy flavor with a bite that has just a touch of aromatic sweetness.
- Seasonings: A blend of Cajun seasoning, paprika, chili powder, garlic salt, and red pepper flakes gives these meatballs a big kick of flavor and the perfect heat.
- Sharp Cheddar and Cream Cheese: Sharp cheddar cheese and cream cheese give the meatballs a creamy, cheesy flavor and texture that is perfect with the beef.
Coating
- Flour: Flour ensures the rest of the coating sticks to the meatballs.
- Buttermilk, Egg, and Hot sauce: This blend adds moisture to adhere the panko mix to the meatballs and adds a tangy, spicy flavor.
- Panko Mix: A mix of crushed panko, Cajun seasoning, garlic powder, paprika, and red pepper flakes creates a crunchy, golden exterior with a ton of flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Meat: You can make these cheesy ground beef balls with ground chicken a turkey for a leaner result. You could also use a beef and pork combo, Italian sausage, or even chorizo.
- Cheese: I used sharp cheddar, but any bold, melty cheese will work well.
- Mild: Omit the jalapenos and red pepper flakes for a mild version.
- Onion: Using yellow or sweet onions adds a sweet flavor that works well with the spicy notes in the meatballs.
Instructions
1: Cook the ground beef, onions, jalapenos, and meatball seasonings over medium heat until the beef is no longer pink and the vegetables are tender. Drain and transfer to a large bowl.
2: Let the beef mixture cool a bit, then mix in the cream cheese and sharp cheddar cheese.
3: Roll the beef into balls, place them on a baking sheet, and flash freeze them for an hour.
4: Add flour to a shallow container. Then, whisk the buttermilk, egg, and hot sauce in another shallow container. Finally, mix the panko and breading seasonings in a third shallow container.
5: Preheat the oil in a large, heavy-bottom skillet over medium-high heat. While it preheats, roll each ball into the flour, then the egg mixture, and finally, the seasoned breadcrumbs.
6: Deep fry 6 to 8 balls until golden on all sides. Then, transfer them with a slotted spoon to a plate lined with paper towels. Repeat until all the balls are cooked. Enjoy with your favorite dipping sauce.
Hint
Be sure to flash freeze the meatballs until they’re solid, so they hold their shape while they’re fried.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze them for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
To reheat the balls, defrost them overnight in the fridge if frozen. Then, air fry them until crispy and heated through or microwave them at 1-minute intervals until heated through.
Pairing Suggestions
These spicy, cheesy, deep-fried meatballs are perfect with any of your favorite sauces. I love to serve them with BBQ sauce, ranch, salsa, ketchup, cheese sauce, and even cranberry sauce!
Tips
- 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.
Frequently Asked Questions
Flash freezing is the process of freezing food without a container. It’s usually employed in recipes to keep the food firm before adding another part of the recipe to it. It’s also used to freeze soft foods into specific shapes for storage or future serving.
Ground beef is fully cooked when it’s no longer pink.
Rubbery ground beef is almost always the result of overcooking it. Many people take a more-is-more approach to cooking ground beef, unsure of when it’s fully cooked. However, ground beef is always fully cooked when it’s no longer pink. Cooking it any further makes it rubbery and dry.
These beef balls MUST be flash-frozen solid before deep frying. This keeps them from falling apart as the exterior fries.
The secret to a crispy fried coating is oil temperature. If the oil isn’t adequately pre-heated or if too much items are added to the oil, it will cool down too much. If the oil isn’t hot enough, it won’t immediately crisp the exterior of the coating. This allows the oil to seep into the coating rather than just cooking it, resulting in a soggy breading.
Try These Cheesy Ground Beef Balls
These cheesy ground beef balls are meaty, cheesy, and full of zesty flavor and a kick of heat, and with their golden, crispy exterior, the combo is addictive! Give these a try, and I know you, your family, and your friends will fall in love with them. Everyone will love the flavor, and you’ll love how easy they are to make!
More Delicious Appetizer Bites You’ll Enjoy
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Cheesy Ground Beef Balls
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.
Nutrition
