TAILGATING TUESDAY: Whippersnappers

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What you need

Ingredients

3 cups shredded cheddar cheese

2# mild pork sausage – raw

1 ½ cups of breadcrumbs

1 jalapeno – Seeded and finely diced

Small yellow onion finely chopped

6-ounce Velveeta cheese

2 tbs of Mesquite seasoning

Sauce

1 cup sour cream

Juice from fresh lime

1 tsp kosher salt

1 tsp coriander

Equipment/tools

Mixing bowl

Wooden spoon

2 metal teaspoon

Sheet pan/cookie sheet or stone slab that fits on grill

Directions:

Preheat grill to 350 degrees with stone (if using)

In mixing bowl combine all the ingredient together and mix well

Scoop into even portions you for an appetizers I suggest 1 oz but you can increase the size to fit a bun if
desired

Preparation:

In mixing bowl combine all the ingredient together and mix well

Scoop into even portions you for an appetizer I suggest 1 oz but you can increase the size to fit a slider bun if desired

Mix sour cream, lime juice, salt, and coriander serve a dollop on each meatball

Grilling:

When the grill/smoker is pre-heated place balls on preheated stone or if using a cookie sheet place cookie sheet on grill

Should take about 10 to 15 minutes until done (internal temperature 165 degrees)

Whippersnappers
KTTC Staff

KTTC Staff

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