Get ready to fall in love with a dish that is as comforting as it is bursting with flavor. This Cheese & Jalapeño Stuffed Albóndigas Recipe takes traditional Mexican meatballs to the next level by hiding pockets of creamy jack cheese and spicy jalapeños right in the center. Every bite delivers a perfect balance of juicy, cheesy, and smoky heat, beautifully complemented by a rich poblano and tomato sauce. It’s a recipe that’s sure to impress both longtime fans of Mexican cuisine and anyone looking to spice up their dinner routine!
Ingredients You’ll Need
These ingredients are simple staples, but each plays an essential role in creating the perfect blend of flavors, textures, and colors that make this dish unforgettable. From the savory seasonings to the melty cheese and brisk heat of jalapeños, every item has been thoughtfully chosen.
- Ground beef: The hearty base that brings richness and holds the meatballs together.
- Fresh bread crumbs: Help absorb moisture and keep the albóndigas tender and juicy.
- Grated onion and garlic: Infuse wonderful aromatic flavor and natural sweetness.
- Egg: Acts as the binder for the meatball mixture.
- Salt and spices (cumin, oregano, paprika, cloves): Create a warm, smoky depth that’s unmistakably Mexican.
- Jack cheese cubes: The melty surprise tucked inside each meatball.
- Pickled or candied jalapeños: Add a pleasant kick and crunchy texture contrast.
- Olive oil: For sautéing the sauce ingredients, adding richness.
- Poblano pepper: Roasted and blended into the sauce for smoky sweetness.
- Diced tomatoes: The base of the tangy, comforting sauce.
- Additional shredded cheese and cilantro: For garnish and an extra layer of flavor and freshness.
How to Make Cheese & Jalapeño Stuffed Albóndigas Recipe
Step 1: Prepare the Meatball Mixture
Begin by combining the ground beef, fresh bread crumbs, grated onion, grated garlic, egg, salt, cumin, oregano, paprika, and cloves in a large bowl. It might feel a little wet at first due to the moisture from the onion, but don’t worry—letting the mixture rest for 15 minutes allows the bread crumbs to soak up the juices, making it easier to shape into meatballs without falling apart.
Step 2: Stuff the Albóndigas
Divide the mixture into 24 equal portions and flatten each into small patties. Place one or two pieces of pickled or candied jalapeños and a cube of jack cheese in the center, then carefully fold the meat around them and roll into smooth balls. This step is where the magic happens—encasing that gooey cheese and spicy heat inside sets this recipe apart.
Step 3: Brown the Meatballs
Spray a skillet with non-stick spray and gently brown the meatballs over low to medium heat, turning carefully to avoid breaking open the cheese pockets. Browning them slowly is the secret to preventing the cheese from bursting out too soon while building a nice crust. Once nicely browned, remove and set them aside.
Step 4: Make the Roasted Poblano Sauce
Wipe out the skillet, then heat olive oil over medium-high heat. Add chopped onion and cook until soft and translucent, then toss in the minced garlic, roasted and chopped poblano pepper, diced tomatoes, paprika, cumin, and oregano. Let the mixture come to a boil, then reduce the heat and simmer gently. You can purée some or all of the sauce right in the skillet for a smoother, creamier texture—totally up to your preference.
Step 5: Simmer Meatballs in Sauce
Return the meatballs to the sauce and simmer gently over low heat for 15 to 20 minutes to let all the flavors meld beautifully and ensure the meatballs are cooked through. This slow cooking step deepens the sauce’s flavor and keeps everything tender and juicy.
Step 6: Melt Cheese and Garnish
When the albóndigas are fully cooked, sprinkle shredded jack or cheddar cheese over the top and place the skillet under a hot broiler for about 5 minutes to melt and slightly brown the cheese. Finish by garnishing with freshly chopped cilantro for a bright, herbal contrast that livens up each bite.
How to Serve Cheese & Jalapeño Stuffed Albóndigas Recipe
Garnishes
A sprinkle of fresh cilantro is a must for this dish—it provides a fresh, slightly citrusy lift that contrasts beautifully with the creamy cheese and smoky sauce. You might also enjoy adding a dollop of sour cream or a few extra slices of pickled jalapeño for an extra punch.
Side Dishes
Pair these stuffed albóndigas with classic Mexican rice or warm, soft corn tortillas to soak up all the delicious sauce. A simple side salad with avocado and lime or charred street corn will round out the meal perfectly without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve these meatballs on skewers as a shareable appetizer at parties. Another idea is to pile the albóndigas onto a platter with plenty of sauce and garnish, making it a convivial dish that invites everyone to dig in family-style. The vibrant colors and gooey cheese always make for great presentation and conversation starters.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the albóndigas and sauce in an airtight container and refrigerate. They’ll stay fresh and flavorful for up to 3 days, making for an easy and delicious second meal.
Freezing
This Cheese & Jalapeño Stuffed Albóndigas Recipe freezes wonderfully. Arrange the formed raw meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag. You can store them frozen for up to 3 months. When ready, cook them straight from frozen, just adding a little extra simmering time in the sauce.
Reheating
Reheat leftovers gently on the stovetop in a covered skillet over low heat. This helps keep the meatballs tender and ensures the cheese inside remains melty and delicious without drying out the meat.
FAQs
Can I use a different type of cheese?
Absolutely! Jack cheese melts beautifully, but you can substitute with mozzarella or a mild cheddar if you prefer. Just make sure the cheese melts well so you get that lovely, gooey center.
What if I don’t like spicy food?
You can reduce the heat by using milder peppers or removing the seeds from the jalapeños. Another option is to replace jalapeños with bell peppers for a sweet and colorful twist without the heat.
How do I roast poblano peppers?
Roasting poblanos is easy—just place them directly over an open flame or under a broiler, turning frequently until the skin is charred. Then place them in a sealed container or plastic bag to steam for 10 minutes before peeling off the skin.
Can I make this recipe gluten-free?
Yes! Simply swap the fresh bread crumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture and flavor will remain just as delicious.
Is this recipe suitable for meal prep?
Definitely! The albóndigas hold up well when made ahead, making them ideal for meal prepping lunches or dinners. Just store them properly and reheat gently to enjoy their full flavor.
Final Thoughts
There’s nothing quite like the combination of melty cheese, spicy jalapeños, and tender, seasoned meat in these albóndigas. This Cheese & Jalapeño Stuffed Albóndigas Recipe is one of those dishes that feels like a warm hug on a plate—hearty, vibrant, and full of character. Whether you’re cooking for your family, hosting friends, or just treating yourself, this recipe is sure to bring smiles and satisfied appetites. Give it a try, and watch it quickly become a new favorite in your recipe rotation!
Print
Cheese & Jalapeño Stuffed Albóndigas Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
These Cheese & Jalapeño Stuffed Albóndigas are flavorful Mexican meatballs packed with spicy jalapeños and melted jack cheese, simmered in a smoky poblano and tomato sauce, then topped with melted cheese and fresh cilantro for an irresistible dish perfect with rice or tortillas.
Ingredients
For the Meatballs
- 2 lbs. ground beef
- 1¼ cups fresh bread crumbs
- 1 small onion, grated
- 2 cloves garlic, grated
- 1 egg
- 1½ teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons sweet paprika
- ½ teaspoon ground cloves
- 4 oz. jack cheese, cut into ½-inch cubes
- Pickled or candied jalapeños, drained
For the Sauce
- 1 tablespoon olive oil
- 1 poblano pepper, roasted, peeled, seeded, and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz.) can diced tomatoes
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt & pepper to taste
- Shredded cheese (jack or cheddar) for topping
- Cilantro for garnish
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground beef, bread crumbs, grated onion, grated garlic, egg, salt, ground cumin, dried oregano, sweet paprika, and ground cloves. Mix thoroughly with your hands until fully combined. The mixture may feel wet from the onion juice, but after resting for 15 minutes, the bread crumbs will absorb excess moisture making it easier to shape.
- Form Meatballs: Divide the mixture into 24 small patties. Place 1 or 2 pieces of pickled or candied jalapeños and a cube of jack cheese in the center of each patty. Enclose the meat around the filling and roll into tight meatballs, ensuring the filling is fully sealed inside.
- Brown Meatballs: Spray a skillet with non-stick spray and heat over low to medium heat. Brown the meatballs gently on all sides to avoid the cheese inside from bursting out. Once browned, remove the meatballs from the skillet and set aside.
- Prepare Sauce: Wipe the skillet clean and return to stovetop on medium-high heat. Add olive oil and heat until shimmering. Add the chopped onion and cook until wilted, then add minced garlic and sauté briefly. Add the roasted, peeled, seeded, and chopped poblano pepper along with the diced tomatoes, sweet paprika, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil, then turn off heat.
- Puré the Sauce (Optional): For a smoother sauce, purée half or all of the tomato and poblano mixture using a blender or immersion blender, then return to the skillet.
- Simmer Meatballs in Sauce: Place the browned meatballs into the sauce and reduce heat to low. Let them simmer gently for 15 to 20 minutes to cook through and absorb flavors.
- Broil with Cheese: Once meatballs are fully cooked, top each with shredded cheese. Place the skillet or transfer to a broiler-safe dish under the broiler for about 5 minutes, or until the cheese melts and bubbles.
- Serve and Garnish: Remove from broiler, garnish with chopped fresh cilantro, and serve immediately. These albóndigas pair beautifully with Mexican rice or warm tortillas.
Notes
- Use fresh bread crumbs rather than dried for better texture and moisture absorption.
- Roast poblano peppers by charring them on a grill or over a gas flame, then steam in a covered bowl to loosen the skin for easy peeling.
- Adjust the number of jalapeños inside the meatballs according to your preferred spice level.
- Be gentle when browning meatballs on the stove to keep the cheese inside intact.
- If you prefer a creamier sauce, you can add a dollop of sour cream or Mexican crema when serving.
