Spicy Meatballs with Bacon and Jalapeno + Video
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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
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.
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!
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 (Jalapeno Popper Meatball Recipe) + Video
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
Nutrition
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.
Originally published January 2013. Updated and republished February 2024
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Hey Y'all… love the meatball recipes! Just wondering – on the green chile meatballs, what does the bisquick offer to the recipe? Would there be a noticeable change if you used say breadcrumbs? I don't normally have bisquick but will get it if it adds some sort of flavor or texture that breadcrumbs would not. Can't wait to have a meatball party!!
The bisquick does make them light and fluffy. You can use a homemade substitution such as this recipe here http://penniesandpancakes.blogspot.com/2013/04/homemade-bisquick-mix-010-per-cup.html#.UnEwtj8qXIU
I made these in a non diet version because i'm all about budget and I already had regular bacon and ground beef. They were good, but saying they make 50 meatballs was a complete over estimate. I made a few undersized ones but most were made with a TEAspoon (instead of tablespoon) and I could only make 27.
Thanks for your feedback. I used a 1 tablespoon level scoop for measuring these out. Sorry if your came out different. I will update the quantity if necessary the next time I make them.
Thanks!
I am putting mine in the oven now. I made 54 meatballs.
I have made these twice and came up with 50 each time. Was also thinking of a dipping sauce. Any ideas?
A mango sauce would good since they have heat to them.
Fantastic! I really never would have thought of putting all these flavors in meatball form.
Can I just leave out the panko breadcrumbs? I'm sure it will change the texture somewhat…
I just made a half a batch and I got 22! These are meant to be like appetizer size meatballs. Cant wait till they come out of the oven!! I have some Tomato Jam I want to heat up and serve with them. Post later when I have a chance to taste them..but Im betting their good!
What is new mexico chili powder? And if you do not have it what do you substitute please.
Did some research in this and the best substitute for New Mexico Chili Powder is Ancho Chili Powder which you can buy at most supermarkets. It is said to add an earthy sweet mild spiciness similar to New Mexico Chili Powder.
The closest substitute for New Mexico Chili Powder is Ancho Chili Powder
which is available in most supermarkets. It adds an earthy slightly sweet-fruity mild spiciness similar to New Mexico Chili Powder. My market carries
MCCormick's Ancho Chili Powder but there are many other brands at places like Whole Foods, Mexican groceries and online.
wow I just tried these, living in sweden so made my own cheese mix and instead of making them as appetizer I went big and made a spicy tomato sauce to go with them for my lunch boxes, bloody brilliant, I aslo added some ghost chilli ( I love the spicy heat ) might not suite everyone =)
Hey..Can't wait to try these! For the jalapeno popper balls I'm using ground turkey breast. Do I need to add oil or something else to the recipe so they are not dry? Also recommended dipping sauce? Thanks so much!
Just made these for Super Bowl and have these suggestions: 1) Make these Meatballs
a little bigger and do not cook too long or you will have petrified wood balls. 2) Do not cook your bacon too long or it will taste like little rocks in your Meatballs. 3) Wasn't crazy about the cream cheese in these, would leave that out next time and add more
Mexican Cheese. 4) I used your Sweet and Sour Sauce as a dipping sauce and it was
amazing with these Meatballs. Thank You!
Can u deep fry them
I just made a double batch of these. For the seasoning in the meat mixture I used, worcestershire sauce, oyster sauce, chili chipolte, cumin, salt, pepper, oregano and garlic. Turned out awesome and very tender. Thanks. I made some grape jalapeno pepper jelly, may just have to try using it for a dip on these.
How do you make the grape jalapeno jelly, thanks
Jalapeno and Bacon are a perfect pair, with the ground beef it only gets better! I guarantee you will get constant compliments on these no matter who you make them for!
What kind of dipping sauce can I use?
How about a queso or chili sauce.
How about a pepper jelly or enchilada sauce for a dip?!
Made a full batch using ground chicken. Froze most of the meatballs for future meals. Added a few meatballs to my Caesar Salad last night. Yum.