ByDonna Elick
24 Comments
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These Spicy Meatballs are stuffed with jalapeno peppers and crispy bacon, the perfect appetizer for game day or any day! They have the flavor of jalapeno poppers stuffed inside the juiciest beef meatballs ever!!
Spicy Meatballs
Combine the spicy, cheesy flavors of bacon wrapped jalapeno poppers with savory seasoned beef for perfectly poppable bites.
Serve these spicy meatballs up at a party, then sit back and wait for everyone to beg you for the recipe!
Do you love the flavors of jalapenos and bacon? Or even stuffed meatballs in general? If so, you’ll love these meatballs for SURE!
You can find the same flavors in my recipes for spicy taquitos and the ultimate jalapeno popper dip!
Recipe Video
To see us make meatballs with bacon and jalapenos from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Ground Beef – Lean blends are better for these since there’s plenty of fat and moisture from the bacon, egg, and cheeses.
- Bacon – I typically make large batches in the oven, but since you only need 3 strips for this spicy meatballs recipe, just use your air fryer!
- Jalapenos – Most of the heat comes from the ribs and seeds. Remove them to tone things down or leave them if you prefer a more intense heat.
You can also decrease or increase the amount of peppers to tweak the spiciness to your liking.
- Cheese – I like to add a little cream cheese to really capture that jalapeno popper flavor.
That, plus the Mexican cheese blend, makes these bacon meatballs just the right amount of gooey.
- New Mexico Chili Powder – This seasoning is made up of ground, dried New Mexico chiles, typically red chiles.
Its heat level is moderate, but it has earthy and fruity undertones that set it apart from regular chili powder.
Tips and Tricks to Make Perfect Meatballs with Bacon
- Mix slowly and gently.
Overmixing will create tough, dry meatballs! Combine the ingredients together gently, but more importantly, handle the meat mixture as little as possible.
- Use a scoop.
You’ll have them portioned out in no time! Plus, they’ll cook more evenly since they are all the same size.
- Achieve the perfect shape.
Lightly coat your hands with olive oil (or even water) so each meatball is easier to form without sticking to your hands.
Plus, they will be easier to roll into the perfect round shape.
- Feeding a crowd?
This spicy meatballs recipe can easily be doubled or even tripled to adequately serve as many people as you need to feed!
Prep Ahead
- Preheat oven
- Cook and dice bacon
- Dice jalapenos
- Mince garlic cloves
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years. For easy cleanup, line with Parchment Paper.
- Cookie Scoops – Great for spicy meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
Serving Suggestions
Jalapeno meatballs would pair wonderfully with salsa, sweet and sour, or even barbecue sauce!
If you want to turn them into a meal, you can serve them over rice, pasta, or even in buns for a spicy twist on a classic meatball sub.
Spicy Meatballs Recipe FAQ
Can I use a different type of ground meat?
Yes, definitely! The flavors in these bacon meatballs will pair deliciously with turkey, chicken, or even pork.
Just keep in mind that each meat has a different fat content and that may affect cooking time.
Should I use lean or fatty bacon for meatballs?
It’s entirely up to your preference. Fatty bacon can add more flavor and moisture to the meat mixture, but that sometimes translates to greasy.
Personally, I use lean varieties when making beef meatballs with bacon. If you opt for ground turkey or chicken, then fattier strips may be a better choice.
Either way, drain the strips really well before chopping!
Can I make spicy meatballs ahead of time?
Absolutely. In fact, I think this is the perfect make-ahead recipe! Prep a couple of batches and keep them frozen for a super simple snack or dinner.
Let jalapeno meatballs come to room temperature once formed, then place them on a sheet pan and pop them into the freezer. Once firm, transfer them to a freezer-safe storage bag for storage.
Storing and Reheating Bacon Meatballs
Cooked meatballs can be stored in the refrigerator for 3 to 4 days or in the freezer for up to 2 months.
When you’re ready to reheat and eat, set your oven to 350°F and bake them for about 10 minutes — 15 minutes if frozen — or until they are warmed through.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Meatball Recipes
Spicy Meatballs with Bacon and Jalapeno + Video
Donna Elick
Spicy meatballs are the perfect game day appetizer, and this recipe is SO easy to make! Incredibly juicy and full of smoky, spicy flavor.
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 22 minutes mins
Total Time 27 minutes mins
Course Appetizer
Cuisine American
Method Oven
Servings 50 (1 tablespoon) Poppers
Ingredients
- 1 pound lean ground beef, or turkey
- 2 ounces cream cheese
- 1 large egg
- 3 slices bacon, cooked and diced
- 3 jalapeños, finely diced
- 1/2 cup panko bread crumbs
- 4 garlic cloves, minced
- 1/2 cup Mexican cheese blend
- 1 tablespoon dried oregano
- 1 teaspoon New Mexico chili powder
- 1 teaspoon of kosher salt
- 1/2 teaspoon black pepper
Instructions
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, portion 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!
Video
Donna’s Notes
When forming meatballs if you lightly coat your hands with olive oil 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.
Nutrition
Serving: 1 | Calories: 26cal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 70mg | Sugar: 1g | Fiber: 1g | Calcium: 13mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published January 2013. Updated and republished February 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate linkyour price will remain the sameand The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
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