Homemade Meatballs in Jalapeno Cream Sauce
These homemade meatballs are savory and moist, with each juicy bite containing an explosion of flavor. Pile these homemade meatballs on top of your favorite pasta and toss with this simple jalapeno cream sauce for the ultimate dinner.
The Best Meatball Recipe
This really is the best meatball recipe EVER. And I can say that confidently because this recipe isn’t exactly mine—it’s my dad’s. My dad enjoys spending time in the kitchen—I wonder where I get it from!
My dad recently catered a church event, and he made these amazing metaballs and potatoes. People were coming over to him and raving that it was the best meatball recipe they had ever tried, and asking for the recipe. So, for all of those who wanted it, here it is. 🙂
Jalapeno Cream Sauce
Of course, I had to do something to make this recipe my own. So, after a bit of experimenting and dreaming, I paired my dad’s famous meatballs with this amazing jalapeno cream sauce.
Believe me when I say that this jalapeno cream sauce is what dreams are made of. This sauce is sweet, creamy, and yes—slightly spicy. It adds a wonderful richness to the meatballs and ties them in with the pasta perfectly.
I have even made this sauce on its own multiple times—that’s how much I like it! The jalapeno cream sauce is great:
- drizzled over roasted veggies
- poured over homemade enchiladas
- added to rice
- chilled and used as a dip
- layered on top of fish
- added with the homemade meatballs (of course!)
Have I mentioned that these are stuffed meatballs? That just takes it up an entire level, doesn’t it? The stuffed meatballs are made with goat cheese in the center…it’s so good.
These became stuffed meatballs by a happy accident. I was making this recipe one evening and had a couple of boxes (100 gr. each) of goat cheese that I didn’t know what to do with. I decided to try stuffing each meatball with about half a teaspoon of the cheese and let me tell you, it was divine!
The cheese melted into this creamy custard when cooked, so when you cut into the meatball, a lava of creamy sauce would seep out and mix into that jalapeno cream sauce. It’s making my mouth water just writing about it.
By the way, later that evening, I invited my parents over, just to get the seal of approval. I’m happy to report that they agreed: these meatballs are spot on!
Tips for Making Homemade Meatballs
- use fatty ground meat – to make these homemade meatballs as moist as possible, I recommend making these meatballs with ground pork or ground chicken thighs
- pulse your breadcrumbs – the breadcrumbs need to be extra fine to hold these homemade meatballs together. Even panko crumbs need a couple of pulses in a food processor
- dredge your meatballs in flour – this will help you get a nice crispy outside when you cook on the stovetop in oil before sticking it in the oven to bake
- simmer the homemade meatballs and sauce together – this will help thicken the sauce and it will help the jalapeno cream sauce permeate the meatballs for even more flavor
Homemade Meatballs & Pasta in Jalapeno Cream Sauce
Homemade Meatballs and Pasta in Jalapeno Cream Sauce - each homemade meatball is stuffed with creamy goat cheese and then drizzled with a jalapeno cream sauce that has a bit of a kick to it. Pair the meatballs with some pasta, potatoes or even rice and you've got one hearty meal!
- 100 grams goat cheese
- 1 cup all purpose flour
To Brown the Meatballs
- 5-6 tbsp olive oil
To make meatballs:
With a food processor pulse 150 grams bread crumbs until fine.
In a bowl of a mixer, fitted with a paddle attachment, combine 2 lbs ground pork/ground chicken thighs, 150 grams bread crumbs, 3 eggs, 2 tsp onion powder, 2 tsp garlic powder, 3 tbsp chopped parsley, 1 tsp crushed black pepper and 2 tsp salt. Mix to combine.
Set up your working station, to shape the meatballs. Do this right next to the sink with hot running water, or with a bowl filled with hot water. Have a round bowl with the 1 cup flour ready.
Wet your hands with hot water. Take about 1-2 tablespoons (depending how big you want them) of the meat mixture flat it out in the palm of your hand, place ½ teaspoon of the goat cheese in the middle, close your palm with the meat to form a meatball. Gently roll the meatball between the palms of your hand to make it round.
Drop the meatball in the flour and dredge. Shake off excess. Place onto a large dish. Continue with the rest of the meatballs.
To Brown Meatballs:
Heat a skillet with 5-6 tablespoons oil on medium-high heat, until almost smoky. Quickly place the meatballs into the pan, trying not to overcrowd (to retain heat better). Brown the meatballs on all sides, covering with a lid in between turns. Remove to a dish.
Browning in the Oven
Turn oven to 425F. Place meatballs on a baking sheet lined with parchment paper. Brown for 20 minutes or until golden in color, turning each meatball halfway through.
To make Sauce:
In a different skillet, heat 2-3 tablespoons oil, add diced onion and sauté until light golden in color. Add the carrots & jalapenos. Sauté for 3-4 minutes more. Remove any excess oil with a spoon and discard it. Add 2 cups milk and 2 cups cream to the sautéed vegetables. Add salt & pepper. Simmer on low heat to reduce, about 5 minutes.
Add the browned meatballs and simmer together for another 5 minutes (this reduces the cream and thickens it).
To make pasta:
Boil pasta in hot salted water al dante. Drain the water (do not add butter).
Notes: to serve, place desired amount of pasta in the middle of a bowl, place 2-3 meatballs per serving on top of pasta and top with the jalapeno cream sauce. Garnish with chopped parsley. Enjoy!
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