Recipes

Spicy Three-Cheese Jalapeno Meatballs

From Maple Leaf Foods

DATE: Wednesday, May 23rd, 2012

Ingredients

3 Schneiders® Grill’ems® Fully Cooked Smoked Sausages Three Cheese Jalapeno,   divided finely chopped

1 lb (500 g) Lean ground Pork

2 tbsp (30 mL) Chopped fresh cilantro

1 green onion, finely chopped

Kosher salt

Freshly ground black pepper

Pinch chili powder

Pinch cayenne pepper

14 Slices Schneiders® Bacon or Schneiders® Maple Bacon

 

Maple Chipotle BBQ Glaze

4 tbsp (60 mL) Ted’s World Famous BBQ Crazy Canuck Chicken & Rib BBQ Sauce or your favourite gourmet style barbecue sauce

2 tsp (10 mL) Tabasco Chipotle hot sauce

1/3 cup (75 mL) Maple syrup

1 Hardwood maple grilling plank (approx.12x8-inch/30x20 cm)

 

Preparation

SOAK grilling plank in cold water for a minimum of 1 hour.   Follow directions on grilling plank package.

 

CUT 2 sausages into 14 equal-sized chunks (7 pieces per sausage).   Set aside.

 

FINELY chop remaining 1 sausage and place in a large bowl.   Add ground pork, cilantro, green onion, chili powder and cayenne. Mix well.   Season to taste with salt and black pepper.   Divide mixture into 14 equal sized portions.

 

PLACE a portion of meat into the palm of your hand and flatten slightly.   Place a chunk of sausage onto the ground pork mixture and wrap the meat mixture around the sausage so that the entire sausage is covered by the meat.   Roll between your hands to make into a nice round meat ball.   Repeat with remaining ground pork and sausage chunks.

 

WRAP each meatball tightly with a slice of bacon, stretching bacon as you wrap, to make sure it covers the entire surface of the meatball.   Cover meatballs and refrigerate for at least 1 hour.

 

COMBINE barbecue sauce, chipotle hot sauce and maple syrup in a small bowl.   Set aside.

 

SET grill up for indirect grilling* and preheat to 400°F (200°C).   Place meatballs evenly spaced onto pre-soaked grilling plank.   Transfer to indirect heat on grill and close lid.   Grill for 8-10 minutes. Turn the grilling plank 180 degrees, close lid and continue to grill for an additional 8-10 minutes or until the bacon begins to crisp.

 

BASTE with maple chipotle bbq glaze.   Continue to grill for an additional 5 minutes or until bacon is crispy, the glaze is sticky and the internal temperature of the meatball reaches 160°F (71°C).   Remove and serve immediately.