- 1 pound ground beef (80 - 85% lean)
- 1 (8 ounce) tub of *Philadelphia Jalapeño Cream Cheese Spread, at room temperature
(*Substitute 1 (8-ounce) tub of cream cheese + 1 (4 ounce) can diced jalapeños.)
- 1 egg, beaten
- ⅓ cup seasoned bread crumbs
- 4 slices bacon, cooked crispy and crumbled
- 1 cup sharp cheddar cheese, freshly shredded
- 2 tablespoons onion, finely diced
- 3 cloves garlic, mined
- 1 teaspoon ground chile powder
- 1 teaspoon dried oregano (preferably Mexican)
- ½ teaspoond ground cumin
- ¾ teaspoon coarse salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- ½ cup sour cream
- ¾ cup buttermilk, plus more if needed
- 1 garlic clove, minced
- 1 teaspoon white vinegar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon dried dill weed
- coarse salt and fresh black pepper
- Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes.
- In a medium mixing bowl whisk together the mayo and sour cream then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar or herbs. Refrigerate.
- Preheat oven to 425 degrees F. Line a large roasting pan with parchment paper.
- Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1- 2 inches apart in pan (if you run out of room cook in 2 batches - place remaining meat back in the refrigerator). Bake 14 - 15 minutes.
- Serve hot, warm or at room temperature with ranch on the side.
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