Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
If you ask me, jalapeño popper meatballs are a perfect mash-up of two favorite foods.
These turkey meatballs take all the things we love about jalapeño poppers – the creamy cheese, the spicy peppers, and that crispy coating – and turn them into a hearty main dish. The ground turkey keeps things lighter than traditional meatballs, while cream cheese and fresh jalapeños bring that classic popper flavor we can’t get enough of.
The best part? They’re coated in seasoned breadcrumbs and baked until golden brown, giving you that satisfying crunch in every bite. A drizzle of ranch dressing on top makes them even better.
It’s a fun twist on regular meatballs that’s sure to become a family favorite, whether you serve them as an appetizer or main dish.
Why You’ll Love These Jalapeño Popper Meatballs
- Low-carb friendly – Using pork rinds instead of breadcrumbs makes these meatballs perfect for keto and low-carb diets, while still maintaining that perfect texture.
- Quick preparation – You can have these ready in just over 30 minutes, making them perfect for busy weeknight dinners or last-minute appetizers.
- Flavor-packed combination – The cream cheese, bacon, and jalapeños bring together the beloved taste of jalapeño poppers in a protein-rich meatball form.
- Make-ahead friendly – You can prep these meatballs in advance and store them in the fridge or freezer, then just heat and serve when needed.
- Customizable heat level – You can easily adjust the amount of jalapeños to make these as mild or spicy as you prefer.
What Kind of Ground Turkey Should I Use?
For these meatballs, you’ll want to pay attention to the fat content of your ground turkey since it can really affect how juicy your meatballs turn out. Regular ground turkey, which typically contains both white and dark meat, hovers around 7% fat and is your best bet for this recipe – it’ll give you meatballs that stay moist without being greasy. If you see packages labeled “93% lean” at your store, that’s exactly what you’re looking for. Try to avoid using 99% lean ground turkey breast, as it can make your meatballs too dry. If the package doesn’t specify, look for ground turkey that’s slightly pink rather than pure white, which indicates it contains both types of meat.
Options for Substitutions
This recipe is pretty flexible and can handle several swaps if you need them:
- Ground turkey/chicken: You can easily switch between ground turkey and chicken, or even try ground pork for a different flavor. Just keep in mind that ground beef might be too heavy for these poppers.
- Pork rinds: No pork rinds? Use plain breadcrumbs, crushed crackers, or almond flour if you’re keeping it low-carb. Use the same amount as called for in the recipe.
- Parmesan cheese: Romano cheese works great here too, or you could use asiago. If you’re out of hard cheeses, shredded cheddar can work in a pinch, though the texture will be slightly different.
- Jalapeños: If jalapeños are too spicy, try using poblano peppers or even bell peppers for a milder kick. For more heat, serrano peppers are your friend.
- Cream cheese: You can swap cream cheese with ricotta or mascarpone cheese. If using ricotta, drain it well first to avoid excess moisture in your meatballs.
- Bacon: While bacon adds nice flavor, you can skip it or use turkey bacon. If you’re leaving it out completely, add an extra pinch of salt to make up for the lost saltiness.
Watch Out for These Mistakes While Cooking
The biggest challenge when making turkey meatballs is ending up with dry, dense results – to keep them juicy, avoid overmixing the meat mixture and stop as soon as the ingredients are combined. Another common mistake is cooking these meatballs at too high a temperature, which can cause the outside to brown too quickly while leaving the inside undercooked – instead, maintain a medium heat and aim for a golden-brown exterior while ensuring the internal temperature reaches 165°F. When working with jalapeños, remember that the heat level can vary significantly between peppers, so it’s smart to taste a tiny bit of your jalapeño first and adjust the amount accordingly (and always wear gloves while handling them to avoid burning your hands or accidentally touching your eyes). For the best texture, don’t skip chilling the formed meatballs for 15-20 minutes before cooking, as this helps them hold their shape and prevents them from falling apart in the pan.
What to Serve With Jalapeño Popper Meatballs?
These spicy, cheesy meatballs are super flexible when it comes to serving options! For a low-carb meal, try them over cauliflower rice or zucchini noodles, which will soak up all the tasty flavors. If you’re serving these at a party, put out some toothpicks and pair them with a cool ranch or blue cheese dipping sauce to balance out the heat from the jalapeños. For a more filling dinner option, serve them over regular rice or your favorite pasta, and add a simple side salad with a light vinaigrette to round out the meal.
Storage Instructions
Keep Fresh: These tasty jalapeño popper meatballs will stay good in an airtight container in the fridge for up to 4 days. They make great leftovers for quick lunches or easy dinners during the week. I like to make a double batch just to have extras on hand!
Freeze: Want to meal prep? These meatballs freeze really well! Let them cool completely, then place them in a freezer bag or container. They’ll keep for up to 3 months in the freezer. Pro tip: freeze them on a baking sheet first for about an hour before transferring to a container – this prevents them from sticking together.
Reheat: To warm up your meatballs, pop them in the microwave for 1-2 minutes or heat them in the oven at 350°F for about 10 minutes. If reheating from frozen, add a few extra minutes to the cooking time. They taste just as good as fresh, especially when served over some cauliflower rice or zucchini noodles!
| Preparation Time | 15-20 minutes |
| Cooking Time | 13-15 minutes |
| Total Time | 28-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 50-60 g
- Carbohydrates: 10-15 g
Ingredients
- 1 pound ground chicken or ground turkey
- 1/4 cup pork rinds, finely crushed
- 1/4 cup grated parmesan cheese
- 1 large egg
- 4 slices cooked bacon, crumbled
- 2 ounces softened cream cheese
- 1/4 cup diced jalapeno (adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Step 1: Preheat and Prepare Baking Sheet
Begin by preheating your oven to 500 degrees Fahrenheit.
As the oven preheats, take a large baking sheet and spray it generously with non-stick spray to prevent the meatballs from sticking during the baking process.
Step 2: Combine Ingredients
Place all of your ingredients into a large mixing bowl.
Using your hands or a wooden spoon, mix the ingredients together thoroughly until everything is well combined.
Ensure the mixture is uniform for evenly flavored meatballs.
Step 3: Shape the Meatballs
With a large cookie scoop, portion the mixture into 12 evenly sized meatballs.
Carefully place each meatball onto the prepared baking sheet, ensuring they are spaced evenly to allow for even cooking.
Step 4: Bake the Meatballs
Transfer the baking sheet to the preheated oven.
Bake the meatballs for about 13 minutes, or until they are cooked through and reach an internal temperature of 165 degrees Fahrenheit.
This step ensures the chicken is safe to eat and has a nice texture.
Step 5: Serve and Enjoy
Once the meatballs are cooked, remove them from the oven and let cool slightly.
Serve them with homemade ranch dressing on the side for dipping, if desired, and enjoy your delicious homemade meatballs!
