Wednesday, September 19, 2018

Bacon Jalapeño Popper Meatballs

Bacon Jalapeno Popper Meatballs are incredibly moist flavorful and even better than the famous appetizer. If your kids love southwestern flavors they will devour these. This recipe is the perfect make ahead meal. Freeze, defrost and reheat.

http://www.theslowroasteditalian.com/2013/01/skinny-jalapeno-popper-meatballs.html

Bacon Jalapeño Popper Meatballs are perfect for game day or any day! Serve these jalapeno poppers with salsa or on a skewer, your guest are going to beg you for the recipe.

Loaded with the same amazingly decadent flavors you find in your favorite jalapeno poppers, but in a perfectly popable meatball!

We absolutely love meatballs and have a lot of new meatballs recipes in our first cookbook that is being released this fall 2017.

It has more than 80 recipes! Chad did all of the amazing photography and he also designed the cover! Our book is called The Simple Kitchen: Quick and Easy Recipes Bursting With Flavor. I am so excited for you to see it. Check it out here on Amazon.

Trust me Chad was over the moon with these. I have even made them with turkey and low fat ingredients and they are always amazing.

We love to make a batch of these and freeze them for party day, quick and easy dinners or lunches. The jalapeno flavor really comes through in this incredibly juicy meatball, made with 2 cheeses; cream cheese and shredded cheese.

It is a cheesy jalapeño flavor explosion!  Oh, did I mention the bacon?  Cheese, bacon and easy to make ahead???  Sign me up!

You are going to go crazy for these!!  So, who are you rooting for?

http://amzn.to/2npi3zd

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

http://amzn.to/2npi3zd

Helpful Tips to make Bacon Jalapeño Popper Meatballs:

  • 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.
  • The best way to bake bacon with little cleanup, check it out here

What you will need to make Bacon Jalapeño Popper Meatballs:

  • Baking Sheetused for everything from cookies to roasting, a good baking pan will last for years.
  • Tablespoon Scooper perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.

Enjoy!

With love from our simple kitchen to yours. 


Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  
http://theslowroasteditalian-printablerecipe.blogspot.com/2013/01/skinny-jalapeno-turkey-popper-meatballs.html

Check out more of our favorite meatball popper recipes: 




Yield: 50 (1 tablespoon) poppers

Bacon Jalapeño Popper Meatballs

Jalapeno Popper Meatballs are incredibly moist flavorful and even better than the infamous appetizer. If your kids love southwestern flavors they will devour these. This recipe is the perfect make ahead meal. Freeze, defrost and reheat.

Ingredients

  • 1 pound lean ground beef (or turkey)
  • 2 ounces cream cheese
  • 1 large egg
  • 3 slices bacon, cooked and diced
  • 3 jalapeños, 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

Instructions

  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!

DONNA'S NOTES

  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.



 Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

17 comments:

  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!!

    ReplyDelete
    Replies
    1. The bisquick does make them light and fluffy. You can use a homemade substitution such as this recipe here http://penniesandpancakes.blogspot.com/2013/04/homemade-bisquick-mix-010-per-cup.html#.UnEwtj8qXIU

      Delete
  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.

    ReplyDelete
    Replies
    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.

      Thanks!

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

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

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

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

    ReplyDelete
  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!

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

    ReplyDelete
    Replies
    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.

      Delete
    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.

      Delete
  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 =)

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  10. Can u deep fry them

    ReplyDelete
  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.

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤