Keto Jalapeño Popper Meatballs
These cheesy jalapeño popper meatballs are a crowd favorite that delivers bold flavor in every bite. Low carb and keto friendly, they're perfect for snacking or dinner.
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
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake for 18 minutes until the meatballs are mostly cooked through and lightly golden on the outside.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 155kcalCarbohydrates: 1gProtein: 13gFat: 11g
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