Schneiders Spicy 3 Cheese Jalepeno Meatballs

August13

J1 is so crazy about meatballs, he thinks that someone should open a restaurant totally devoted to them.  In the mean time, I recently gifted him with a meatball cookbook.  I know that he will want to add these to his repertoire.  Every forkful brings a variety of tastes.  I served them as an entree with a side of quinoa and some steamed veggies but just think what they would be like on top of spaghetti (all covered with cheese).


Schneiders Spicy 3 Cheese Jalepeno Meatballs
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
When I made a big batch of these, I froze half to enjoy the treat when I did not want to spend the time in a hot kitchen. They freeze beautifully.
Ingredients
  • 3 Schneiders® Grill’ems® Fully Cooked Smoked Sausages Three Cheese Jalapeno, divided finely chopped
  • 1 lb (500 g) Lean ground Pork
  • 2 tbsp (30 mL) Chopped fresh cilantro
  • 1 green onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • Pinch chili powder
  • Pinch cayenne pepper
  • 14 Slices Schneiders® Bacon or Schneiders® Maple Bacon
  • Maple Chipotle BBQ Glaze
  • 4 tbsp (60 mL) Ted’s World Famous BBQ Crazy Canuck Chicken & Rib BBQ Sauce or your favourite gourmet style barbecue sauce
  • 2 tsp (10 mL) Tabasco Chipotle hot sauce
  • ⅓ cup (75 mL) Maple syrup
  • 1 Hardwood maple grilling plank (approx.12x8-inch/30x20 cm
Instructions
  1. SOAK grilling plank in cold water for a minimum of 1 hour. Follow directions on grilling plank package.
  2. CUT 2 sausages into 14 equal-sized chunks (7 pieces per sausage). Set aside.
  3. FINELY chop remaining 1 sausage and place in a large bowl. Add ground pork, cilantro, green onion, chili powder and cayenne. Mix well. Season to taste with salt and black pepper. Divide mixture into 14 equal sized portions.
  4. PLACE a portion of meat into the palm of your hand and flatten slightly. Place a chunk of sausage onto the ground pork mixture and wrap the meat mixture around the sausage so that the entire sausage is covered by the meat. Roll between your hands to make into a nice round meat ball. Repeat with remaining ground pork and sausage chunks.
  5. WRAP each meatball tightly with a slice of bacon, stretching bacon as you wrap, to make sure it covers the entire surface of the meatball. Cover meatballs and refrigerate for at least 1 hour.
  6. COMBINE barbecue sauce, chipotle hot sauce and maple syrup in a small bowl. Set aside.
  7. SET grill up for indirect grilling* and preheat to 400°F (200°C). Place meatballs evenly spaced onto pre-soaked grilling plank. Transfer to indirect heat on grill and close lid. Grill for 8-10 minutes. Turn the grilling plank 180 degrees, close lid and continue to grill for an additional 8-10 minutes or until the bacon begins to crisp.
  8. BASTE with maple chipotle bbq glaze. Continue to grill for an additional 5 minutes or until bacon is crispy, the glaze is sticky and the internal temperature of the meatball reaches 160°F (71°C). Remove and serve immediately.

How to stuff.

How to wrap.

There is still lots of time left in barbeque season, but if you are running out of ideas, check out Schneider’s Facebook page to inspire you anew.

Kath’s quote: “Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.”-Elizabeth David

 

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