Five ingredient Green Chile Cheddar Meatballs are easy to make, taste fantastic with white cheddar cheese sauce, & can be eaten as a main dish or appetizer.
So I’m a total meat ball fan. I like ’em in spaghetti. I like ’em as an appetizer. I like them for dinner. I like them for game day grub. They’re a pretty versatile food, wouldn’t you say? The peak of basketball season is upon us and one thing I really love to do this time of year is to get a bunch of friends together, put an exciting game up on the flat screen, and eat LOTS of good food. The best kind of food that you can consume during an awesome basketball game are the kinds that do not require a fork and knife. Finger food can be great, but its messy. So… what’s the best solution? Anything that can be eaten with a toothpick is the ultimate game day food. On top of that, you can’t get more perfect for a basketball game than little round meatballs. I know you agree with me on this subject!
I was day dreaming while grocery shopping about what I was going to make for dinner. More than likely I was hungry at the moment. I’m always hungry. At that moment I had this thought: “I’m planning on making meatballs tonight, but instead of using bread crumbs and cheese, why don’t I use cheesy crackers?”. Genius moment, wouldn’t you agree? You can use any kind of cheesy crackers you’d like and if you have kids, I’m willing to bet you already have some at home.
You can smash them in the bag if you prefer, but I recommend 20 seconds in the food processor.
Ah, roasted green chile. How I love thee.
I prefer smaller meatballs, but you can make them any size you’d like. I also prefer to line my sheet with parchment to make for easy clean up.
The result? A perfectly flavored and perfectly textured spicy little meatball. Add that white cheddar dipping sauce and you have one heck of a combination.
We ended up eating the meatballs along with some steamed broccoli, all smothered with the cheese sauce of course, for dinner. But these would be perfect to make in bulk and to set out as a game day appetizer. Thow a stack of crackers next to it and you’ve created the ultimate snack!
- 1/2 large yellow onion, minced
- 1 tablespoon butter
- 1 1/2 pounds ground beef
- 1 large egg
- 2 cups cheese crackers, crushed
- 1/2 cup roasted green chile, minced
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 cup milk
- 1 1/2 cups grated extra sharp white cheddar
- In a saute pan, brown onions in butter over medium high heat until golden brown, about 5 minutes.
- To make the meatballs, combine sauteed onions, ground beef, egg, cracker crumbs, and green chile in large bowl. Use hands to thoroughly mix. Form into small balls about the size of a tablespoon and bake in preheated at 400 degree F oven for 20-25 minutes. For easier clean up, line baking sheet with parchment paper.
- Meanwhile, make the white cheddar sauce by melting the butter in a medium saucepan over medium heat. Add the flour, stir, and allow to cook for 2-3 minutes until it starts to smell toasty. Whisky in the milk and continue to whisk until a smooth gravy forms after about 2 minutes. Turn off heat and stir in grated white cheddar.
- If serving for dinner, broccoli is a great side dish and cheddar sauce can go on everything. If serving as game day grub, serve cheddar sauce on the side for dipping.