Jalapeno Popper Meatballs – Low Carb & Gluten Free
A low carb meatball recipe inspired by bacon wrapped jalapeno poppers
A low carb meatball recipe inspired by bacon wrapped jalapeno poppers
- Carbohydrate 1.84353318651277 g
- Cholesterol 58.1014597271544 mg
- Fat 18.0147293956618 g
- Fiber 0.370070827829073 g
- Protein 15.1232564065583 g
- Saturated Fat 6.45123754765025 g
- Serving Size 1 1 large meatball (99g)
- Sodium 317.303368683403 mg
- Sugar 1.47346235868369 g
- Trans Fat 1.99746613855354 g
- Calories 232 calories
Step-by-step
- 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.)
- Combine all of the meatball mix + 1 Tbsp roasted jalapenos in a medium bowl - set aside.
- Combine the cream cheese, cheddar, salsa, and 2 Tbsp roasted jalapenos in a small bowl - set aside.
- 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.
- 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)
- 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.
Swapping almond flour for regular breadcrumbs removes the primary binder that absorbs meat juices, meaning these meatballs rely entirely on proper protein development during mixing. Ground turkey lacks the natural fat content of beef or pork, so working the meat mixture thoroughly until it becomes tacky is essential for structural integrity. When doubling this recipe for a crowd, resist the urge to crowd the baking sheet; steam will accumulate and render the bacon flaccid instead of rendering the fat properly. Maintain at least one inch of space between each piece on the parchment-lined sheet. Stuffed preparations require precise temperature control, operating best at 375 degrees Fahrenheit for 20 minutes followed by a cautious three to five-minute broil to crisp the exterior. Watch the broiler constantly during those final minutes because cream cheese escaping through a seam will burn rapidly. Leftover portions maintain quality in the refrigerator for up to three days when stored in an airtight container, and the flavors actually meld further by day two. Reheat chilled leftovers gently in a 350-degree oven rather than a microwave to prevent the bacon from turning rubbery.
