Stuffed Chicken Jalapeño Popper Meatballs

In the past, Lars and I have made jalapeno popper chicken foil wraps which we loved! I decided to make a few variations and make something similar into meatballs. We had this for dinner with a side strawberry spinach salad, but this would also make a great appetizer! The jalapeno adds some spice, but the cheddar and cream cheese mixture in the middle balances out the spice. And it is warm, melted cheese so what could be better right??

Hope you enjoy as much as we did!

Print Recipe
Stuffed Chicken Jalapeño Popper Meatballs
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
meatballs
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
meatballs
Ingredients
Instructions
  1. Preheat oven to 400 F.
  2. Cook turkey bacon in skillet and crumble into small pieces.
  3. Chop white onion, green onion, jalapeño, and garlic cloves.
  4. In medium mixing bowl, combine chopped vegetables, ground chicken, Worcestershire sauce, bread crumbs, and salt and pepper. Mix until ingredients evenly distributed. Form into 10 2-inch balls using your hands.
  5. Cut cream cheese into 10 small pieces and form into balls using your hands. Spread cheddar cheese onto plate and roll cream cheese balls to coat with the cheddar cheese.
  6. Grab meatball and flatten in palm of hand. Place cream cheese ball in center and roll chicken mixture around ball until cheese is completely enclose. Repeat with the remaining meatballs.
  7. Spray a 9x13 inch baking pan with non-stick spray and place meatballs in dish.
  8. Bake in oven for 20 minutes.
Recipe Notes

To cut down a bit on the spice, I do not use the seeds in 1/2 of the jalapeno I dice.

A Meals Done Light Original Recipe

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