Saturday, December 18, 2021

Bacon Jalapeno Meatballs + Video

Jalapeno bacon meatballs are the perfect appetizer for game day, or any day! Serve these on a skewer, then sit back and wait for everyone to beg you for this yummy recipe.

Combine the spicy, cheesy flavors of jalapeno poppers with savory seasoned beef for perfectly poppable bites.

Looking for more twists on this classic appetizer? You’ll love these easy homemade taquitos or my ultimate party dip! Even slices of cheesy bread get a facelift with spicy peppers and crispy bacon.

For more Southwestern flavors, try my mac and cheese quesadillas or these cheesy taco fries. They will satisfy any craving and they can also be made for a gathering or for dinner any night!

spicy meatballs recipe on a toothpick

Jalapeno Meatballs - Tips and Tricks

  • Adjust the heat. You can decrease or increase the amount of jalapenos to tweak the spiciness to your liking.
  • Don’t overmix! Doing so will create a tough, dry meatball, and no one likes that. Mix the ingredients together gently and handle them as little as possible.
  • Use a scoop. You’ll have these portioned out in no time! Plus, they’ll cook more evenly since they are exactly the same size.
  • Achieve perfect rounds. Lightly coat your hands with olive oil so each meatball will form better and crack less.
  • Feeding a crowd? This spicy meatballs recipe can easily be doubled or tripled to adequately serve all your guests!
spicy meatballs recipe ingredients

Video: Bacon Meatballs

To see us prepare this from start to finish, watch the video in this post.

Serving Suggestions

This spicy meatballs recipe would pair wonderfully with salsa, sweet and sour, or even barbecue sauce!

If you want to turn this into a meal, you can serve these bacon meatballs over rice, pasta, or put a fun, spicy twist on a classic meatball sub.

bacon meatballs ingredients in a bowl

Kitchen Tools You Will Need

  • Large Bowl - This one is my go-to!
  • Baking Sheets - Used for anything from cookies to roasting, a good baking pan will last for years.
  • Parchment Paper - Prevents sticking and makes cleaning up a breeze!
  • 1 Tablespoon Scoop - This not only makes scooping easier, but it guarantees that all of your jalapeno meatballs are the same size.
jalapeno meatballs scooping on to pan

FAQ - Common Recipe Questions

Can I use a different type of ground meat?

Yes definitely! The flavors in this dish will pair deliciously with turkey, chicken, or even pork.

Just keep in mind that each meat has a different fat content and that may affect cooking time.

Am I able to make jalapeno meatballs ahead of time?

Absolutely. In fact, I think this is the perfect make-ahead recipe! Prep a couple of batches and keep them frozen for a super simple snack or dinner.

Allow them to come to room temperature and stick them in the freezer. When you’re ready to whip them up, set your oven to 350°F and bake them for 12-15 minutes or until they are warmed through.

jalapeno meatballs rolling into balls

What is New Mexico chili powder?

It is a seasoning that is made up of ground dried New Mexico chiles, typically red chiles.

It’s heat level is moderate, but it has earthy and fruity undertones that add wonderful flavor to whatever dish you’re including it in!

spicy meatballs recipe in a bowl


With love from our simple kitchen to yours. 

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Bacon Jalapeno Meatballs in a pile wide photo

Yield: 50 (1 Tablespoon) Poppers
Author: Donna Elick
Jalapeno Meatballs

Jalapeno Meatballs

These jalapeno meatballs are incredibly moist, easy to make, and pack the perfect amount of heat. Make them ahead of time for your next potluck!
Prep time: 5 MinCook time: 22 MinTotal time: 27 Min


  • 1 pound lean ground beef (or turkey)
  • 2 ounces cream cheese
  • 1 large egg
  • 3 slices bacon, cooked and diced
  • 3 jalapeƱos, finely diced
  • 1/2 cup Panko bread crumbs
  • 4 garlic cloves, minced
  • 1/2 cup Mexican cheese blend
  • 1 tablespoon dried oregano
  • 1 teaspoon New Mexico chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
  3. Bake for 20-22 minutes until lightly browned and cooked through.
  4. Serve and enjoy!
  1. When forming meatballs if you lightly coat your hands with olive oil the meatballs will form better and crack less. These are great to make ahead meatballs. Freeze when you make them and simply reheat at 350°F for 12-15 minutes.

Bacon Jalapeno Meatballs closeup

Originally published January 2013, updated and republished December 2021

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  1. Hey Y'all... love the meatball recipes! Just wondering - on the green chile meatballs, what does the bisquick offer to the recipe? Would there be a noticeable change if you used say breadcrumbs? I don't normally have bisquick but will get it if it adds some sort of flavor or texture that breadcrumbs would not. Can't wait to have a meatball party!!

    1. The bisquick does make them light and fluffy. You can use a homemade substitution such as this recipe here

  2. I made these in a non diet version because i'm all about budget and I already had regular bacon and ground beef. They were good, but saying they make 50 meatballs was a complete over estimate. I made a few undersized ones but most were made with a TEAspoon (instead of tablespoon) and I could only make 27.

    1. Thanks for your feedback. I used a 1 tablespoon level scoop for measuring these out. Sorry if your came out different. I will update the quantity if necessary the next time I make them.


    2. I am putting mine in the oven now. I made 54 meatballs.

    3. I have made these twice and came up with 50 each time. Was also thinking of a dipping sauce. Any ideas?

  3. Fantastic! I really never would have thought of putting all these flavors in meatball form.

  4. Can I just leave out the panko breadcrumbs? I'm sure it will change the texture somewhat...

  5. I just made a half a batch and I got 22! These are meant to be like appetizer size meatballs. Cant wait till they come out of the oven!! I have some Tomato Jam I want to heat up and serve with them. Post later when I have a chance to taste them..but Im betting their good!

  6. What is new mexico chili powder? And if you do not have it what do you substitute please.

    1. Did some research in this and the best substitute for New Mexico Chili Powder is Ancho Chili Powder which you can buy at most supermarkets. It is said to add an earthy sweet mild spiciness similar to New Mexico Chili Powder.

    2. The closest substitute for New Mexico Chili Powder is Ancho Chili Powder
      which is available in most supermarkets. It adds an earthy slightly sweet-fruity mild spiciness similar to New Mexico Chili Powder. My market carries
      MCCormick's Ancho Chili Powder but there are many other brands at places like Whole Foods, Mexican groceries and online.

  7. wow I just tried these, living in sweden so made my own cheese mix and instead of making them as appetizer I went big and made a spicy tomato sauce to go with them for my lunch boxes, bloody brilliant, I aslo added some ghost chilli ( I love the spicy heat ) might not suite everyone =)

  8. Hey..Can't wait to try these! For the jalapeno popper balls I'm using ground turkey breast. Do I need to add oil or something else to the recipe so they are not dry? Also recommended dipping sauce? Thanks so much!

  9. Just made these for Super Bowl and have these suggestions: 1) Make these Meatballs
    a little bigger and do not cook too long or you will have petrified wood balls. 2) Do not cook your bacon too long or it will taste like little rocks in your Meatballs. 3) Wasn't crazy about the cream cheese in these, would leave that out next time and add more
    Mexican Cheese. 4) I used your Sweet and Sour Sauce as a dipping sauce and it was
    amazing with these Meatballs. Thank You!

  10. Can u deep fry them

  11. I just made a double batch of these. For the seasoning in the meat mixture I used, worcestershire sauce, oyster sauce, chili chipolte, cumin, salt, pepper, oregano and garlic. Turned out awesome and very tender. Thanks. I made some grape jalapeno pepper jelly, may just have to try using it for a dip on these.


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