Keto Jalapeño Popper Meatballs

These keto jalapeño popper meatballs are one of my favorite ways to enjoy all those classic jalapeño popper flavors without any of the carbs.

Each meatball is made with ground chicken and has a warm, gooey cream cheese center. Then they get topped with melted cheddar, bacon, and green onions.

If you love jalapeño poppers but want something more filling and meal-worthy, this is the recipe for you. They work great as a main dish or as an appetizer.

The whole recipe is low carb and keto friendly, so it fits right into your way of eating without any weird substitutions or complicated steps.

They are also surprisingly easy to put together. Once you get the hang of wrapping the cream cheese inside the meat, the rest is just baking and topping.

Why You’ll Love This Recipe

Melty Cream Cheese Center – Every bite reveals a warm gooey cream cheese filling that makes these meatballs feel like a total treat.

Perfectly Keto Friendly – Made with almond flour and ground chicken so you can enjoy bold flavors while staying on track with your low carb goals.

Crispy Bacon and Melted Cheddar on Top – That golden bubbly cheddar with salty bacon crumbles on top adds amazing texture and flavor in every single bite.

Recipe Ingredients

For the Meatballs

• 1 1/2 lb Ground Chicken
• 1/3 cup Almond Flour
• 1 Large Egg
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

For the Filling

• 4 oz Cream Cheese, cold and cut into 16 small cubes
• 2 Medium Jalapeños, seeded and finely diced

For the Topping

• 1 cup Shredded Sharp Cheddar Cheese
• 4 slices Cooked Bacon, crumbled
• 2 tbsp Sliced Green Onions

How To Make

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the ground chicken, almond flour, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the diced jalapeños and mix gently until evenly distributed.

Step 3

Divide the mixture into 16 portions. Take one portion, flatten it in your palm, place a cold cream cheese cube in the center, and carefully fold the meat around it to seal. Roll into a smooth ball. Repeat with all portions and place them on the prepared baking sheet.

Step 4

Bake for 18 minutes until the meatballs are mostly cooked through and lightly golden on the outside.

Step 5

Remove from the oven and top each meatball with a pinch of shredded cheddar cheese. Return to the oven for 3 to 4 more minutes until the cheese is melted and bubbly.

Step 6

Sprinkle the crumbled bacon and sliced green onions over the top. Let the meatballs rest for 2 minutes, then serve while the cream cheese center is still warm and gooey.

Tips

Keep the Cream Cheese Cold

The cream cheese cubes need to be cold and firm when you wrap the meat around them. If they soften up, they’ll smear into the meat and you won’t get that gooey melted center when you bite into the meatball.

Cut the cream cheese into cubes ahead of time and keep them in the fridge until the moment you’re ready to stuff each meatball. If your kitchen is warm, you can even pop the cubes in the freezer for 10 minutes before you start.

Seal the Meat Around the Filling Completely

When you place the cream cheese cube in the center and fold the meat around it, make sure there are no gaps or thin spots. If there’s even a small opening, the cream cheese will leak out while baking and you’ll lose that stuffed center.

After you fold the meat around the cube, roll the ball between your palms a few times to smooth out any cracks. Check the bottom too since that’s where gaps like to hide.

Wet Your Hands Before Rolling

Ground chicken is sticky and it loves to cling to your hands, which makes it really hard to form smooth meatballs. Lightly wet your hands with cold water before shaping each one.

You’ll probably need to re-wet them every two or three meatballs. It makes the whole process way faster and the meatballs will come out smoother and more evenly shaped.

More Recipes

• Keto Bacon Wrapped Jalapeño Poppers
• Keto Jalapeno Popper Bites
• Keto Buffalo Chicken Celery Bites
• Keto Loaded Cauliflower Tots
• Keto Spinach Artichoke Stuffed Mushrooms

Frequently Asked Questions

How do I keep the cream cheese from leaking out while baking?

The key is making sure the cream cheese cubes are very cold before you wrap the meat around them. If they soften too much while you’re assembling, pop them back in the fridge or even the freezer for a few minutes.

Also, take your time sealing the meat around each cube and make sure there are no thin spots or gaps. A smooth, even layer of meat all the way around is what keeps that creamy center locked inside.