Jalapeno Popper Meatballs – Low Carb & Gluten Free

A low carb meatball recipe inspired by bacon wrapped jalapeno poppers


For the Meatball Mix

For the Filling


  1. Roast the jalapenos under the broiler until charred – about 3 minutes. Cool, then peel, seed and chop them. Set aside (you’ll need about 3 tablespoons for this recipe.)

To make the meatball mix

  1. Combine all of the meatball mix + 1 Tbsp roasted jalapenos in a medium bowl – set aside.

To make the filling mix

  1. Combine the cream cheese, cheddar, salsa, and 2 Tbsp roasted jalapenos in a small bowl – set aside.

To make the meatballs

  1. Form a small patty (about 2.5 inches across) in your left hand. Press about 1 tsp of filling into the center of the patty. Mold the meat evenly around the filling and form into a ball. Make 20 of these.

To wrap the meatballs

  1. Cut the bacon strips in half. Place one half on a parchment lined baking sheet. Place a meatball in the center of the strip. Fold the bacon up the sides of the meatball and pierce with a toothpick to hold in place. Lay a second half strip of bacon across the top of the meatball and tuck underneath. (refer to photo)
  2. Bake the meatballs at 375 degrees (F) for about 20 minutes. Then broil them (VERY CAREFULLY) for an additional 3 – 5 minutes or until the bacon is crisp. Turn off the oven and leave the meatballs inside for another 5 minutes. Remove and cool for 5 minutes before serving.


Approximate nutrition information
per meatball: 163 calories, 13g fat, .8g net carbs, 11g protein
per serving (3): 489 calories, 39g fat, 2.4g net carbs, 33g protein