All the flavors of jalapeño poppers wrapped up into a tasty meatball with a surprise cheese-filled center. This is a family favorite!
What would you say if we took a normal meatball, changed things up, and turned it into a jalapeño popper meatball? That’s right, get ready to sweat because we’re making jalapeño popper meatballs in the kitchen today. It has diced jalapeño mixed in with ground meat and then stuffed with cream cheese in the middle. They are addictingly delicious, and a family favorite.
These are surprisingly versatile. You can make these meatballs in bulk and freeze them, just add 10 to 15 minutes to the cooking time when you’re ready to cook. You can also easily turn them into a killer meatball sub. If you’re a bit nervous about the spice, you can use more or less jalapeño to your taste. No need to heat yourself out!
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Meat options for Jalapeño Popper Meatballs:
We love these meatballs with beef, but you can use pork, chicken, or really any ground meat.
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How many jalapeños should I use?
If you want to make a mild and kid-friendly meatball, stick to 1/2 of one jalapeño. For medium heat, 1-2 jalapeños, and if you’re really wanting a good spicy kick, use 3 whole jalapeños.
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Serving Suggestions:
These are hearty enough to serve plain as a main dish, but you can also also serve over rice or mashed potatoes. Our favorite way to eat jalapeño popper meatballs is on a sub with bbq sauce instead of marinara.
If you like this recipe, you may be interested in these other hearty ground beef recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Had these at a friends house…..absolutely delicious 🤗
Absolutely delicious!! Excellent flavor! I used homemade breadcrumbs and to save time because I was tripling the recipe to serve a family of 5 with 3 hungry teenage boys, I chopped up the onion and jalapeños in my food processor. I had some gruyere cheese that I used instead of cheddar and since it was not fine;y grated, i threw it into the food processor to pulse at the end. I scooped out the meatballs and must have made them larger because I only ended up with about 45 meatballs from 3 lbs of ground beef. I used a total of 9 oz of cream cheeseand a few oozed out while cooking but they were still completely delicious and did not fall apart when removed from the tray. I will definitely make these again! Loved having the video to give me an idea of the assembly process. Thank you for sharing a fantastic recipe!
Absolutely Yummy. I made this mixture into rissoles and coated them with plain flour and cooked them in a frying pan on my hot plates. Perfect. I used bottled jalapeños. Not so hot ….. A great recipe
Awesome recipe, I have made this several times and never disappoints.
I’ve made these several times and they are always a hit. Sometimes I’ll wrap half a slice of bacon around them before cooking.
Just made these today and shared with my brother with a cocktail. They are easy to make and delicious. We were disappointed that out jalapenos were not at all hot. I think I will use serranoes next time. And there will be a next time.
This recipe was amazing! I used panko instead of regular breadcrumbs. Everyone loved it!
Phenomenal recipe! Absolutely obsessed with the flavor of these meatballs, and yes bbq sauce goes so well with them! I swapped the milk for one egg. Once I shaped the balls, i dipped them in egg then bread crumbs to get that “breaded look”. So so so yummy, thank you so much for the amazing recipe!!!
The meatballs were fantastic. Fun to make