Leftover Stuffing Waffles with Turkey and Mashed Potato Fritters
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I’m JP of JPM.Cuisine is a self-taught chef enthusiast of all cuisines and cooking styles. JP began to discover his passion for cooking at the age of 10, where he would watch the greats like Jacques Pepin, Martin Yan, Jeff Smith, and late greats Julia Child and Justin Wilson. He first started his Instagram in January of 2017 and since started a Youtube channel under the same name and is about to launch his blog, www.JPMCuisine.com! He loves everything from traditional French techniques, Asian high temperature wok frying, grilling, smoking, and fusing them all together. He loves to cook and share my passion for cooking with everyone!
4-5lbs of ground chuck (80/20)
3oz of Head Country Championship Seasoning in Original
1.5lbs of colby jack cheese, cut into 1-inch cubes
2 20oz bottles of Head Country Bar-B-Q Sauce, Original
350 F
1 hour
Ahead of time, cut and separate your cheese cubes and place in the freezer. This can be done a day or two ahead. In a large mixing bowl, combine your ground meat and the Head Country Original Championship Seasoning and mix together well. Place the meat mixture into the fridge for up to an hour.
Scoop out 2-3 tablespoons of the ground meat and flatten out into a round patty. Place one piece of cheese directly in the center of the meat and close up, removing any excess meat. Roll firmly into a ball and place them on a tray.
Heat up your grill to about 350 F and place each ball over direct heat. You want to sear at least two sides of the meatballs before transferring to indirect heat and letting them cook for 10 to 12 minutes. You may want to place these on the cooking tray on the grill as cheese may ooze out during the cooking process.
In a large saucepan or slow cooker, place two bottles of Head Country Original BBQ Sauce and bring to a simmer. Add in your meatballs and let cook over low heat for 20 to 25 minutes, cooking each meatball to an internal temperature of 160F.
*Makes 36 meatballs
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