Jalapeno Popper Meatballs – Low Carb & Gluten Free
Welcome to another edition of low carb Meatball Mondays! This week I turned another of my favorite snack foods, the Bacon Wrapped Jalapeno Popper, into a low carb meatball recipe.
And if I do say so, the meatball is even better than the actual poppers! The crispy bacon exterior…. creamy cheesy interior…. Oh man these are seriously addicting!
I woke up exhausted this morning, with no meatball made for this week (I usually try to make them on the weekend, but was too busy), and felt a little overwhelmed with the pressure of getting it done today!
Due to my lack of energy and motivation, I considered dumbing down my initial recipe idea, and just throwing all of the ingredients into the mix and calling it a day. While it would have been tasty regardless, I am SO GLAD that I didn’t cave, and stuck to my original plan instead! These are AWESOME!
Mr. Hungry is working from home today, so he got to sample them, and said they are his favorite so far. I’m inclined to agree – you guys will have to weigh in on the comments after you try them.
These are a tad more labor intensive than my previous meatball recipes, but SO VERY WORTH the few extra steps, trust me on this one!
Notes: You can adjust the amount of jalapenos to your preference – if you like a lot of heat, you may want to try using serranos instead, or adding a few drops of your favorite habanero sauce to the cream cheese mixture.
The final step calls for broiling these to get the bacon nice and crispy. PLEASE BE CAREFUL! The bacon will spit and pop and it could cause a fire. Keep the pan at least 6 inches below the broiler and watch them closely. You may want to drain some of the extra fat from the pan before you do the broiling step, to minimize the chance that it will catch on fire in the oven – or if you are really nervous about it, omit the broiling step altogether and bake an extra few minutes at 400 degrees – though they won’t get quite as crisp that way.
Be sure to cool these slightly before serving, or risk being burned by the molten cheese inside. These are even delicious at room temperature or slightly cool, so perfect to take with you for lunch. Not overly messy, they are also pretty easy to eat while on the go.
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