Jalapeño Cream Cheese Meatballs w/ Ranch Dipping Sauce

Disclosure: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own.

Spicy, little cocktail meatballs seasoned with PHILADELPHIA’s new spicy jalapeño cream cheese, cheddar cheese, bacon and spices like chile powder and oregano with a homemade ranch dressing on the side for dipping. Inspired by jalapeño poppers.

PHILADELPHIA is bringing the heat to the cream cheese case with the launch of their newest cream cheese spread Spicy Jalapeño. The new spicy jalapeño spread packs a punch of heat with real, diced jalapeños in every delicious bite.

As part of the PHILADELPHIA Spicy Jalapeño Blogger program I was tasked with creating an appetizer, side dish or entree using this new spicy jalapeño cream cheese spread. If you’ve been reading my blog the last few months you surely had to notice by now how much I have been using this flavor profile.

I love that I can now buy jalapeños already mixed into cream cheese, rather than doing it myself. It’s a time-saver that makes things a little easier in the kitchen so I can churn out the recipes a little quicker. Just for you.

When I buy cream cheese I don’t just buy one. I buy at least two if not three or four. I like must have them on hand at all times for impromptu recipe creating. The brand I always buy is PHILADELPHIA. Of course!

It’s no wonder they’re the brand I trust with their high standards and commitment to developing quality product.

Their cream cheese is always made with fresh milk sourced from dairy farmers local to where the cream cheese is being made that is combined with real cream to produce the wholesome flavored cream cheese I, and you, can count on.

For example, fresh milk from nearby farms in Beaver Dam, Wisconsin and Lowville, New York is held in PHILADELPHIA creameries then made into cream cheese to find its way to our tables all in less than six days. You can taste the freshness in every single bite.

The brick varieties are preservative free and the flavored varieties use real ingredients like crisp jalapeños found in the spicy jalapeño spread and crunchy pecans in the honey nut flavor.

These spicy, cheesy meatballs make the best snacking appetizers! The spicy jalapeños come through in every bite and the cream cheese makes them tender and flavorful. They are truly addictive.

You can also make them into sliders instead of meatballs or eat them as an entree. They completely rock when served over buttered egg noodles or sour cream egg noodles. In that case you can skip the ranch dressing.

Jalapeño Cream Cheese Meatballs w/ Ranch Dipping Sauce

Rating: 51

Yield: Makes about 32 meatballs

  Jalapeño Cream Cheese Meatballs w/ Ranch Dipping Sauce

Spicy jalapeno cream cheese cocktail meatballs with a homemade ranch dressing on the side for dipping.


1 pound ground beef (80 - 85% lean)
1 (8 ounce) tub of *Philadelphia Jalapeño Cream Cheese Spread, at room temperature
1 egg, beaten
1/3 cup seasoned bread crumbs
4 slices bacon, cooked crispy and crumbled
1 cup sharp cheddar cheese, freshly shredded
2 tablespoons onion, finely diced
3 cloves garlic, mined
1 teaspoon ground chile powder
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoond ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon black pepper
Ranch dressing:
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk, plus more if needed
1 garlic clove, minced
1 teaspoon white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon dried dill weed
coarse salt and fresh black pepper


    Make the meatballs:
  1. Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes.
  2. Make the dressing:
  3. In a medium mixing bowl whisk together the mayo and sour cream then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar or herbs. Refrigerate.
  4. Preheat oven to 425 degrees F. Line a large roasting pan with parchment paper.
  5. Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1- 2 inches apart in pan (if you run out of room cook in 2 batches - place remaining meat back in the refrigerator). Bake 14 - 15 minutes.
  6. Serve hot, warm or at room temperature with ranch on the side.


*Substitute 1 (8-ounce) tub of cream cheese + 1 (4 ounce) can diced jalapeños.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


How will you use PHILADELPHIA’s new Spicy Jalapeño Spread in your favorite dishes?  You can find more recipes at creamcheese.com.

Disclosure: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own.

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