Blitz-Balls

Blitz-Balls

Get in the zone with these jalapeño and cheese-stuffed, bacon-wrapped, organic beef meatballs.

Directions:

  1. Cut jalapeños in half and remove seeds. Divide cheese evenly among jalapeño halves.
  2. Cut each half into 4 pieces. Reserve.
  3. In a small bowl, combine beef and steak seasoning. Divide into 14 evenly sized portions.
  4. Place a stuffed jalapeño piece in center of each meat portion and roll into ball.
  5. Cut bacon slices in half and wrap around meatballs, secure with a toothpick and place in a slow cooker.
  6. In a small bowl, combine cranberry sauce, barbecue sauce, paprika and chili powder. Pour over meatballs.
  7. Cover slow cooker and cook on high for 4 hours.
  8. Remove toothpicks and garnish with green onion. Serve extra sauce on the side for dipping.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen