Instructions
Jammin Jays Jalapeno Meatballs
1 lb ground beef
¼ cup panko bread crumbs
¼ cup milk
½ cup chopped onion
1 clove garlic minced
1 pack Jammin Jays Jalapeno Dip Mix( You can use Cheesy Garlic or Original if preferred)
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth (warmed up)
1 cup heavy cream
½ tbsp. Worcestershire sauce
1 tsp. Dijon mustard
½ tsp. kosher salt
½ tsp. pepper
In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
Add onions and saute until translucent, about 5 minutes, add garlic and Jammin Jays Dip and saute for another 1-2 minutes.
In large bowl, combine ground beef sauteed onion, garlic and dip mix.
Mix in salt, pepper and egg, combine until egg is mixed in.
Add bread crumbs to meat mixture and combine well.
Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
On medium heat, brown meat balls on all sides, carefully turning so they don’t break apart.
Don’t overcrowd skillet with meatballs, work in batches.
Transfer meatballs to baking sheet and keep warm in oven while making sauce.
Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit. (use starch if you want to be thicker)
Add meatballs into sauce, cover and simmer on low heat for about 10 minutes.
Serve with broad noodles or mashed potatoes.
Side note- I added a small can of mushroom to sauce.
