Jalapeno Popper Meatballs

By toobze

Ingredients

• 2 large jalapeno peppers
• 20 slices bacon
• 2 lb ground turkey
• 2 eggs
• 1/2 cup bread crumbs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• 4 oz cream cheese
• 1/2 cup sharp cheddar, shredded
• 1 Tbsp prepared salsa
• 20 toothpicks

Details

Servings 20
Adapted from ibreatheimhungry.com

Preparation

Step 1

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

To make the filling mix:
Combine the cream cheese, cheddar, salsa, and 2 Tbsp roasted jalapenos in a small bowl – set aside.

To make the meatballs:
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.

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.

This recipe would probably make six large burger sized patties.