Spicy Jalapeño Popper Stuffed Meatballs

Ingredients

For the meatball mixture:

• 1 1/2 lbs ground beef (80/20 blend)

• 6 slices bacon, cooked and crumbled

• 3-4 jalapeños, seeded and finely diced

• 1 large egg, beaten

• 1/2 cup panko breadcrumbs

• 1/2 cup Mexican cheese blend or shredded cheddar

• 4 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 teaspoon chili powder

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

For the cream cheese filling:

• 4 oz cream cheese, softened

• 1/2 cup sharp cheddar cheese, shredded

• 1 tablespoon prepared salsa

• 1 teaspoon garlic, minced

Instructions

Step 1: Prepare filling
In a small bowl, combine softened cream cheese, shredded cheddar, salsa, and minced garlic. Mix until smooth and well combined. Refrigerate for 15 minutes to firm up.

Step 2: Cook bacon and prepare vegetables
Cook bacon until crispy, then crumble and set aside. Seed and finely dice jalapeños.

Step 3: Make meatball mixture
In a large bowl, combine ground beef, crumbled bacon, diced jalapeños, beaten egg, breadcrumbs, shredded cheese, minced garlic, oregano, chili powder, salt, and pepper. Mix gently with hands until just combined, being careful not to overmix.

Step 4: Stuff meatballs
Preheat oven to 375°F. Using wet hands, take about 2 tablespoons of meat mixture and flatten into a small patty. Place 1 teaspoon of cream cheese filling in the center. Carefully wrap meat around filling and roll into a ball, ensuring filling is completely enclosed.

Step 5: Bake
Place stuffed meatballs on a parchment-lined baking sheet. Bake for 20-22 minutes until lightly browned and cooked through, with internal temperature reaching 165°F.

Step 6: Rest and serve
Let meatballs rest for 5 minutes before serving to allow filling to set. Serve hot with toothpicks as appetizers or over rice as a main dish.