Bacon Wrapped Meatball Jalapeno Poppers
This recipe takes the traditional bacon-wrapped jalapeno recipe and makes it even meatier. Yay, more meat! It’s ideal for serving up on Super Bowl Sunday. There’s no doubt the Super Bowl continues to be one of America’s biggest party occasions, turning countless homes across the country into a frenzy of food, football and fun. Record-breaking numbers of viewers continue to tune in for this American tradition – the matchup between the Seattle Seahawks and the Denver Broncos last year drew a massive TV audience of 111 million viewers.
That’s a lot of people to feed!
The point is, Americans take their football, and their football food, very seriously. For party hosts trying to put together an appetizing and affordable Super Bowl gathering – without spending all weekend in the kitchen – this recipe uses an easy shortcut: pre-made Casa Di Bertacchi Meatballs. Made from beef, authentic Italian spices and imported Romano cheese, they’re seared and steamed in the traditional, old-world style, guaranteeing the highest quality in fully cooked meatballs.
13 jalapenos, stemmed
1 package (8 oz.) cream cheese, softened
13 frozen, fully cooked meatballs, thawed
1 lb. jalapeno bacon
1. Preheat oven to 375° F. Slice each pepper in half lengthwise, remove the seeds, and rinse out.
2. Spread cream cheese in each jalapeño half. Cut the meatballs in half. Place each meatball half, cut side down, over cream cheese.
3. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick. Place on a baking sheet and bake 25–30 minutes, or until bacon is browned. Serve immediately on a platter.
*Important note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.