Jalapeno Popper Meatballs - Bacon Wrapped Jalapeno Meatballs with a Cheese Filling

As a child, the only memories I have of meatballs are usually affiliated with dinner at my Grandma's house.  My own family didn't make them often and for that I'm thankful as I was never much of a ground beef kind of girl.  I got yelled at many-a-time for picking the chunks of ground beef out of my goulash, taco salad, chili and stews.  As an adult I rarely make or eat meatballs or even meatloaf.  I'm not a fan of either unless I personally have made them and you will never, ever, ever find me ordering it off a menu.  My meatloaf is a bbq and bacon based dish and although I will make meatballs two or three different ways, I don't make them often.  At heart I'm still not a ground beef kind of girl.

Having said that however, this meatball is one I just made a few nights ago but will be serving again tonight or tomorrow.  They are that good!  Then again, we love ANYTHING jalapeno popper-like.  I often make bacon wrapped cheese stuffed jalapenos, homemade jalapeno pasta ravioli with cheese filling,  jalapeno poppers made in wonton wrappers, jalapeno popper style deviled eggs...  the list goes on.  We love jalapenos and cheese in this family.

I don't use a recipe, but I will tell you how I make them.

Jalapeno Popper Meatballs

1 lb. ground beef
1 t fresh minced garlic
1/4 c ground almond flour (you can use regular flour, fine oatmeal or crackers or bread crumbs as a binder/filler)
1 egg
salt and pepper
1 c shredded cheddar cheese
4 oz. cream cheese
bacon slices

In a mixing bowl combine the beef, garlic, flour, egg, salt and pepper.  Add a few or many jalapenos depending on how spicy you like your dishes.  Form patties a couple inches across.

In a second bowl, mix the cheddar cheese and cream cheese.  Form small balls.  Form the beef patties around each cheese filling ball.

Slice the bacon in half and use a half slice to stretch gently and wrap around the meatball.  Bake at 375 until they are done, the cheese is starting to melt out of the balls and the bacon is done.  I crisp them under the broiler for about 3 minutes as we like our bacon completely done and crisp.   

*I saved the leftover cheese filling and used it the following night in cheese stuffed chicken breasts.

Mixing everything in a bowl.

You don't even have to wrap with bacon if you don't wish to!


Print Friendly and PDF