Jalapeño Bacon Cheeseburger Balls with Cheesy Dip

Monday, July 07, 2014 Alanna Figueira 2 Comments

Um. SO yea. These balls are out of control.  Packed with flavor, super tender and perfectly moist and they taste like a freaking cheeseburger!  For real.  The sauce is from my S'Mac and Cheese and works so well.  Serve these an an appetizer, or a side dish or make it a main dish and serve over spaghetti squash.  There will be enough sauce to use for pasta.  

A little note about whole30.  While all ingredients in this recipe are compliant, using nutritional yeast to make cheese sauce is discouraged and seen as missing the point of the program.  So use your own discretion and skip the nutritional yeast in the sauce if you want.  You can use it in the meatballs, it acts as the breadcrumb and nutritional yeast is compliant.  Also, when choosing bacon, make sure it is sugar free.  

You will be frying your balls in the bacon grease from cooking the bacon, so don't dump it!  Also, try to find a good bacon source, you don't want to be frying in commercial pig fat.  Definitely use gloves when prepping your jalapeño!  If you don't you'll find your eyes, ears, nose and cuticles burning all day long!  Prepare your cheese sauce first, to use in the meatball mix.  If you want to skip the sauce, you may substitute mayo.  
*For the meatballs, makes 20 balls

1 lb grassfed ground beef
1/2 lb bacon, cooked to crispy, fat reserved
1 large egg, lightly beaten
1/4 cup jalapeños, seeded and minced (use gloves!)
1/4 cup green onions (scallion), chopped
1/4 cup cheese sauce *recipe below
1 tsp salt
1 tsp granulated garlic
1 tsp onion powder
1/2 tsp pepper

Cheese Sauce
*prepare this first, to use in meatball mix

2/3 cup avocado oil or light olive oil
1 large egg
1 tsp lemon juice
1 tsp salt 
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 cup sweet potato, peeled and cooked
1/4 cup full fat unsweetened coconut milk 
1/4 cup nutritional yeast 

Directions (for sauce):

1.  Make sauce like mayo.  Add egg, lemon juice, salt, pepper, garlic and onion powder to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  

2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender and blend until it is a smooth and creamy sauce. 

Directions (for meatballs):

1.  Preheat oven to 400F and line a cookie sheet with parchment paper.

2.  In a large skillet, cook bacon.

3.  While bacon is cooking, chop your jalapeños and green onions.

4.  To a large mixing bowl, add your beef, egg, nutritional yeast, cheese sauce, garlic, onion, salt and pepper.  Mix to combine.

5.  When bacon is cooked to cripsy, chop and add to meatball mixture.  Don't dump the fat!

6.  Roll 1-2 Tbsp sized balls and drop in hot bacon grease.  Brown the balls on all sides, on medium heat.

7.  When balls are browned, transfer to parchment paper.  Place in preheated oven for 10 minutes, until cooked through.  

8.  Serve with cheese sauce and enjoy!

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  1. Could you use canned jalapeño in this recipe?

  2. Does the cheese sauce reheat very well?