Jalapeno Popper And Bacon Meatballs Food

JALAPENO POPPER AND BACON MEATBALLS

Jalapeno Popper and Bacon Meatballs image

These meatballs combine the best of jalapeno poppers and meatloaf, with chiles added to the meat mixture and cream cheese in the center of each one. Freezing the cream cheese keeps it from oozing out under the broiler. Frozen bacon will chop more evenly and its fat stays firm. For the best (non-greasy) results, start with cold ingredients and pop the meatloaf mixture in the refrigerator while chopping the bacon.

Provided by Gabriela Rodiles

Categories appetizer

Time 30m

Yield 30 meatballs

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
2 ounces (1/4 bar) cream cheese, cut into 30 (1/4-inch) cubes and frozen
4 strips smoked bacon (about 4 ounces), cut into 1-inch pieces and frozen
2 medium jalapenos, seeded and halved
1/2 cup lightly packed parsley leaves
1 pound ground meatloaf mix (equal parts beef, pork and veal)
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1/4 cup maple syrup
2 tablespoons Sriracha
3 slices Cheddar (about 2 ounces), cut into 30 (1-inch) squares

Steps:

Position the oven rack in the top third of the oven and preheat to broil. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
Pulse the jalapenos and parsley in a mini food processor until finely chopped and transfer to a medium bowl. Add the meatloaf mix, breadcrumbs, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, but do not mix the ingredients yet. Place in the refrigerator to keep cold.
Pulse the bacon in the mini food processor until finely chopped and add to the meat mixture. Mix together using a rubber spatula until just combined. Do not overmix.
Dampen your hands with water and shape the meat mixture into 30 meatballs (each about 1 inch diameter) or use a 1-tablespoon ice cream scooper. Make an indentation in the center of each meatball with your thumb and stuff with a frozen cream cheese cube. Mold the meat around the cream cheese. Work quickly so that the meatballs stay cold. Arrange the meatballs on the prepared baking sheet.
Broil until golden brown and firm, 6 to 7 minutes, rotating the baking sheet halfway through.
Meanwhile, stir the maple syrup and Sriracha together in a small bowl.
Brush the top of each meatball with the syrup mixture. Broil 1 minute and 45 seconds more. Top each meatball with a Cheddar square. Broil for about 15 seconds more until melted.

BACON-WRAPPED JALAPENO POPPERS

Bacon-Wrapped Jalapeno Poppers image

Better than the typical poppers.

Provided by videogator

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 30m

Yield 6

Number Of Ingredients 4

Ingredients

½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.

Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g

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