These Jalapeno Popper Meatballs are tender keto-friendly meatballs that are coated in a creamy Jalapeno popper-inspired sauce that is bound to make your tastebuds sing. Plus, this recipe is super easy so you can't make it on busy weeknights.
Not only is this low carb meatball recipe the perfect appetizer for your next party or game day, but it also makes a great meal for your whole family when you are craving something hearty and full of flavor.
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Ground beef
- Pork rinds crumbs crushed
- Large egg
- Chili powder
- Chopped green onions
- Cumin
- Paprika
- Oregano
- Garlic powder
- Shredded cheddar cheese
- Salt and black pepper to taste
- Olive oil
For the sauce:
- Butter
- Minced garlic
- Jalapenos deseeded and chopped finely
- Cream cheese softened
- Heavy whipping cream
- Chopped bacon pieces
- Salt and pepper to taste
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
In a mixing bowl, combine all of the ingredients for the meatballs except the olive oil, and knead with your hands until well combined.
Heat the olive oil in a skillet over medium-high heat on the stove. Form the meat mixture into meatballs, and saute until browned and cooked through. Remove, and set aside.
Drain the excess grease from the skillet, and reduce the heat to medium. Melt the butter in the skillet, and add in the jalapenos. Saute until beginning to soften then Add in the garlic, and saute another 30 seconds.
In a food processor or blender, mix the cream cheese and heavy whipping cream.
Add the cream cheese mixture to the skillet, and simmer for several minutes.
Stir in the bacon pieces and salt and pepper to taste. Place the meatballs back into the skillet and toss to coat in the sauce. Allow to cook for an additional 20-25 min.
Variations and Substitutions
- Spicy - For those who like a little kick, add some diced hot peppers or a dash of cayenne pepper to the sauce. You can also add more to the amount of jalapenos added to the recipe.
- Vegetarian - Substitute meatless "meatballs" made from lentils, beans, or tofu for the traditional meat version.
- Dairy-free - substitute dairy-free cream cheese and heavy whipping cream alternatives, such as coconut milk or almond milk. Omit the butter and replace it with olive oil.
Equipment
- Small Mixing bowl
- Large Mixing bowl
- Food Processor
- Wooden spoon
- Skillet
Storage
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat - Microwave: Place desired amount in a microwave-safe dish and heat on high for 1-2 minutes, stirring occasionally until warmed through or on the Stovetop: Heat in a saucepan over medium heat, stirring occasionally until warmed through.
Pro Tips
- Make sure to use good-quality bacon for maximum flavor.
- You can customize this recipe by adding other ingredients such as diced vegetables or herbs for added flavor and nutrition.
- Don't be afraid to make a big batch of this dish and freeze individual portions for easy meal prep on busy days.
- To add a pop of color, add some fresh parsley or chives on top before serving.
FAQ
Yes, you can use turkey bacon instead of regular bacon. Just keep in mind that the flavor and texture may be slightly different.
Yes, this recipe is naturally gluten-free. However, always double-check the ingredients of any store-bought bacon or other added ingredients to ensure they are also gluten-free.
Yes, you can substitute dried herbs for fresh ones in this recipe. Just keep in mind that the flavor may not be as strong, so you may need to add a bit more seasoning to taste.
Recipe Card
Jalapeno Popper meatballs
Equipment
- Small Mixing bowl
- Large Mixing bowl
- Food Processor
- Wooden spoon
- Skillet
Ingredients
- 1 ½ lb. Ground beef
- 1 C. Pork rind crumbs crushed
- 1 Large egg
- 1 tsp. Chili powder
- ¼ C. Chopped green onions
- ½ tsp. Cumin
- ¼ tsp. Paprika
- ¼ tsp. Oregano
- ¼ tsp. Garlic powder
- 1 C. Shredded cheddar cheese
- Salt and pepper to taste
- 2 Tbsp. Olive oil
For the sauce:
- 2 Tbsp. Butter
- 2 tsp. Minced garlic
- 2 Jalapenos deseeded and chopped finely
- 4 oz. Cream cheese softened
- 1 C. Heavy whipping cream
- ⅓ C. Chopped bacon pieces
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine all of the ingredients for the meatballs except the olive oil, and knead with your hands until well combined.
- Heat the olive oil in a skillet over medium-high heat on the stove. Form the meat mixture into meatballs, and saute until browned and cooked through. Remove, and set aside.
- Drain the excess grease from the skillet, and reduce the heat to medium. Melt the butter in the skillet, and add in the jalapenos. Saute until beginning to soften then Add in the garlic, and saute another 30 seconds.
- In a food processor or blender, mix the cream cheese and heavy whipping cream.
- Add the cream cheese mixture to the skillet, and simmer for several minutes.
- Stir in the bacon pieces and salt and pepper to taste. Place the meatballs back into the skillet and toss to coat in the sauce. Allow to cook for an additional 20-25 min.
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