Jalapeno Popper Meatballs Recipe

I created Jalapeño Cheese Meatballs packed with cream cheese and bacon, a popper-inspired spicy bite that hides a molten center and begs to be sampled.

I made these Jalapeno Popper Meatballs to crash every party I go to. Packed with cream cheese and sneaky bacon, they feel like Jalapeño Cheese Meatballs in miniature, salty gooey explosions you cant resist, and youll be the person everyone asks about.

Theyre loud, a little messy and borderline addictive, perfect when you want Spicy Appetizers that actually get remembered. Its not for the faint of heart, I know, but thats the point right?

Every bite is that weird mix of comfort and a small adrenaline rush, and I dare you not to go back for another.

Ingredients

• Ground beef: packs protein, keeps meatballs juicy but can be high in saturated fat.
• Cream cheese adds creaminess and calories mostly fat with little protein or fiber.
• Cheddar adds sharp flavor, good protein and calcium, but it also adds fat.
• Jalapeños give heat and vitamin C, it’s a tiny fiber boost and fresh kick.
• Bacon brings smoky crunch and salt, lotsa flavor but higher in sodium.
• Breadcrumbs bind, add carbs and light crisp, panko makes them extra crunchy.
• Salsa is bright and acidic, low cal, adds tomato vitamins and fresh herbs.

Ingredient Quantities

• 1 lb ground beef (or 1/2 lb beef + 1/2 lb pork if you want)
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 6 slices bacon, chopped
• 3 to 4 jalapeños, finely chopped
• 1 large egg
• 1/3 cup breadcrumbs (panko or regular)
• 2 cloves garlic, minced
• 2 tbsp chopped green onions or chives
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Pinch cayenne or red pepper flakes, optional
• 1 tbsp vegetable oil or cooking spray, optional
• Salsa, for serving (about 1 cup)

How to Make this

1. Preheat oven to 400 F and line a baking sheet with parchment or foil; lightly coat with 1 tbsp vegetable oil or cooking spray.

2. Cook the chopped bacon in a skillet over medium heat until crisp, 6 to 8 minutes; drain on paper towels and save a tablespoon of the bacon fat if you want extra flavor.

3. While the bacon cools, remove seeds from 3 to 4 jalapeños if you want less heat, then finely chop them. Mince the 2 garlic cloves and soften the 4 oz cream cheese so it mixes easily.

4. In a large bowl combine 1 lb ground beef (or 1/2 lb beef + 1/2 lb pork), the softened cream cheese, 1 large egg, 1/3 cup breadcrumbs, minced garlic, 2 tbsp chopped green onions or chives, 3/4 cup of the shredded cheddar (reserve about 1/4 cup for topping), the cooked chopped bacon, chopped jalapeños, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and a pinch of cayenne or red pepper flakes if you want more heat. Mix gently with your hands or a spoon until just combined dont overwork it or the meatballs will get tough.

5. Shape the mixture into 1 to
1.5 inch meatballs and arrange them on the prepared baking sheet about 1 inch apart.

6. Brush or spray the tops with a little oil or the reserved bacon fat so they brown nicely.

7. Bake for 12 minutes, then remove the sheet, sprinkle the reserved 1/4 cup shredded cheddar over the meatballs and return to the oven for another 3 to 6 minutes until the meatballs reach 160 F internal temperature and the cheese is melted and bubbly.

8. If you want extra crispness you can broil for 1 to 2 minutes at the end but watch them close so the cheese doesnt burn. Alternatively you can sear meatballs in a hot skillet 2 minutes per side and finish in the oven.

9. Let the meatballs rest 3 to 5 minutes, transfer to a platter and serve with about 1 cup salsa for dipping. Garnish with extra chopped green onions if you like.

Equipment Needed

1. Baking sheet lined with parchment or foil (for oven baking the meatballs)
2. Skillet or frying pan (cast iron or nonstick) to cook bacon and sear if you want
3. Large mixing bowl to combine meat, cheeses and seasonings
4. Measuring cups and spoons for accurate amounts
5. Chef knife and cutting board to chop jalapeños, garlic and bacon
6. Rubber spatula or wooden spoon to mix without overworking the meat
7. Instant‑read meat thermometer to check they reach 160 F
8. Pastry brush or cooking spray and paper towels for draining bacon and oiling the tops

FAQ

Jalapeno Popper Meatballs Recipe Substitutions and Variations

• Ground beef: swap for ground pork for extra juiciness, or use ground turkey/chicken if you want it leaner. If you pick turkey add a tablespoon olive oil or an extra egg so the balls dont dry out.
• Cream cheese: use mascarpone for similar richness, or well-drained ricotta (about 1/4 to 1/3 cup) for a lighter fill. Greek yogurt can work in a pinch but strain it first, its tangier so use a bit less.
• Breadcrumbs: replace with panko for a lighter texture, crushed saltines or Ritz crackers for flavor, or almond flour for a low carb version. With almond flour you’ll need an extra egg so they hold together.
• Bacon: swap with pancetta or diced prosciutto for the same salty, porky hit, or use turkey bacon for fewer calories. If you skip bacon, stir in 1/2 tsp smoked paprika to keep that smoky note.

Pro Tips

1) Save and use the bacon fat, dont toss it. A teaspoon brushed on the tops or used to quickly sear the meatballs adds way more flavor and helps browning so they wont look pale.

2) Chill the mixed meat 20 to 30 minutes before shaping, it firms up and makes shaping cleaner, youll get tighter meatballs that hold together in the oven.

3) Use panko if you want a lighter texture, regular crumbs make them denser. If the mix seems dry add a splash of milk or another egg, if too wet add a little more breadcrumbs.

4) Dont overmix, seriously. Mix just until combined, overworking makes them tough; use an ice cream scoop for uniform size so they cook evenly.

5) Use an instant read thermometer and pull them at 160 F, then let them rest a few minutes so juices redistribute. If you want extra crispness broil for a minute or two at the end but watch it, cheese burns fast.