Picante Stuffed Meatballs – Cheese-Stuffed Slow Cooker Recipe
If you love spicy things, you'll love these picante stuffed meatballs. It's blazing with the special hot sauce that I'm sure you'll like.
Equipment
Slow cooker (4-quart or larger)
Large mixing bowl
Measuring cup (1-cup)
Cutting board and knife
Instant-read thermometer
Ingredients
1 pound ground beef (minced beef) - minced beef, 80/20 lean-to-fat ratio preferred, about 450g
½ medium yellow onion - finely diced, about 4 oz / 115g- 1 cup Picante sauce - hot, 240ml
4 ounces pepper jack cheese - cut into ½-inch (1.25cm) cubes, about 115g
½ teaspoon kosher salt - or to taste
¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine the ground beef, diced onion, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat or the meatballs will be dense.1 pound ground beef (minced beef), 1/2 medium yellow onion, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Divide the mixture into 6-8 equal portions (about 2 oz / 55g each). Flatten each portion into a disc in the palm of your hand. Place one pepper jack cheese cube in the centre, then press the edges of the meat up and around the cheese, pinching firmly to seal. Roll gently into a smooth ball, checking for any thin spots or gaps — the cheese must be fully enclosed or it will leak during cooking.4 ounces pepper jack cheese
- Place the sealed meatballs in the slow cooker in a single layer, seam-side down. Pour the Picante sauce evenly over the top.1 cup Picante sauce
- Cover and cook on HIGH for 4 hours. The meatballs are done when they reach an internal temperature of 160°F / 71°C and the sauce has reduced to a thick coating. Do not add water or drain the sauce during cooking — the reduction is what creates the glaze.
Notes
Storage: Cool meatballs in their sauce and store in an airtight container in the fridge for up to 3 days. Freeze in sauce for up to 3 months — thaw overnight in the fridge before reheating.
Make-Ahead: Shape the raw meatballs (with cheese inside) and refrigerate on a lined tray for up to 24 hours before cooking. This also firms them up and helps the cheese stay sealed.
Substitutions: Swap pepper jack for Monterey Jack for a milder version. Add a slice of pickled jalapeño alongside the cheese cube to restore the heat.
Pro Tip: Use about 2 oz (55g) of beef per meatball — this gives you enough meat to fully enclose a ½-inch cheese cube with a consistent, even wall all the way around.
Reheating: Warm gently in a covered pan over low heat or microwave with a splash of water to loosen the sauce. Avoid high heat, which toughens the beef.
Nutrition
Serving: 1servingCalories: 209kcalCarbohydrates: 3gProtein: 14gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 482mgPotassium: 259mgFiber: 1gSugar: 2gVitamin A: 265IUVitamin C: 1mgCalcium: 127mgIron: 1mg
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