That’s right; I stuffed them. They may have oozed a little during the cooking process, but still survived. It’s hard to keep cheese in a meatball – especially this type of cheese! I kept it very cold right until I stuffed them and then put them in the fridge for about 30 minutes before cooking them.
The first time I tried salsa verde I became so extremely hooked. It’s the combination of tangy and salty and sooo delicious.
I became absolutely hooked on beef burritos smothered in white melty cheese and salsa verde. I mean, really hooked – and still hooked to this day. I also have to have some good refried beans on the side to scoop with my chips.
So, here’s another one of my contributions to Cinco de Mayo 2015 – Cheese Stuffed Meatballs with Salsa Verde Mayo and Cilantro. They’re filled with that mexican-restaurant-cheese-dip, and the salsa verde mayo and cilantro just ties it up into a pretty little delicious package. You can get the cheese dip from your local Mexican restaurant, or buy it from the grocery store – our Publix carries Gordo’s, which is really similar. You can smash all that up and put it on tortilla chips, like I did because I have to make everything a big ass mixed up crazy nacho mess or salad.
Oh, and add some jalapenos, of course. For good measure. Or luck. Or because it’s the right thing to do.
Here’s your printable-