Bacon Wrapped Jalapeño Popper Stuffed Meatballs
Jalapeño poppers meet meatballs in this bacon-wrapped appetizer featuring a spicy-creamy filling of jalapeños, cream cheese, and cheddar baked inside seasoned beef and glazed with barbecue sauce.
Jalapeño poppers meet meatballs in this bacon-wrapped appetizer featuring a spicy-creamy filling of jalapeños, cream cheese, and cheddar baked inside seasoned beef and glazed with barbecue sauce.
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In a medium bowl, combine the chopped chives, softened cream cheese, shredded cheddar cheese, and half of the ranch seasoning mix. Stir until well combined.
Slice the jalapeños in half lengthwise and use a spoon to scoop out the seeds and membranes.
Fill each jalapeño half with the cream cheese mixture.
In a separate bowl, season the ground beef with the remaining half of the ranch seasoning mix. Mix gently to combine.
Press two stuffed jalapeño halves back together. Take a portion of the seasoned ground beef and wrap it completely around the stuffed jalapeño, forming a large oval meatball.
Wrap each meatball with 2-3 slices of bacon, covering the entire surface.
Brush the bacon-wrapped meatballs generously with barbecue sauce.
Place the meatballs in an air fryer basket. Cook at 375°F (190°C) for 10 minutes, then flip and cook for another 10 minutes, or until the bacon is crispy and the beef is cooked through.
Let cool slightly before serving.
Refrigerate cooked meatballs in an airtight container for up to 4 days; reheat in a 350°F oven for 8–10 minutes until warmed through. Freeze uncooked meatballs for up to 3 months.
Yes. Form and wrap the meatballs up to 24 hours ahead, refrigerate on a baking sheet, then bake when ready. You may need to add 2–3 minutes to baking time if cooking from cold.
Partially cook the bacon slices (2–3 minutes per side) before wrapping around the meatballs so it crisps fully in the oven without drying out the meat.
Mix 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried dill, and salt and pepper to taste for a homemade blend.
Monterey Jack, pepper jack, or sharp cheddar work well. Avoid soft cheeses that won't hold shape when baked.
Bake until the beef is cooked through (165°F internal temperature) and bacon is crispy, about 25–30 minutes at 375°F.
