Bacon Jalapeño Popper Meatballs

makes approximately 50 1 tablespoon poppers

1 pound lean ground beef
2 ounces cream cheese
1 large egg
3 slices bacon, cooked and minced
3 jalapeños, minced
½ cup Panko bread crumbs
4 garlic cloves, pressed or minced
½ cup Mexican cheese blend
1 tablespoon dried oregano
1 teaspoon New Mexico chili powder
1 teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 350°F.

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, scoop out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls. 

Bake for 20-22 minutes until lightly browned and cooked through.

Serve and enjoy!

COOK'S NOTES: When forming meatballs if you lightly wet your hands 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.

Recipe developed by Donna Elick - The Slow Roasted Italian
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