Porky Jalapeno Popper Meatballs

 I'm always looking for new ways to use the home-grown produce in my garden. I can and freeze quite a bit of our veggies, but I also like to find ways to use it when it is fresh. I have a couple ways to use jalapeno peppers up my sleeve, and these meatballs are one way. While I don't have fresh jalapenos this time of year (since I am in Iowa and writing this in December during a snow storm), I do keep bags of chopped jalapeno in my freezer year round to use in recipes such as this one.

I first made these meatballs to take to a friend's gathering. They are full of jalapeno popper flavor, and have a surprise cream cheese center. I don't think anybody that night could eat just one. I just loved everyone's reaction when they realized these meatballs are filled with cream cheese.

If you want a crowd pleasing appetizer, look no further. These Porky Jalapeno Popper meatballs are what you are looking for.

Porky Jalapeno Popper Meatballs

Yield: makes 24 meatballs

Author: The Marigold Kitchen

Everyone loves a good jalapeno popper, and these meatballs are a real crowd pleaser.

Ingredients

• 1 pound ground pork
• 1/2 cup bread crumbs
• 1 egg
• 3 jalapenos, seeded and finely diced
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese, cut into 24 small cubes

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together all ingredients except for the cream cheese.
3. Divide meat mixture into 24 meatballs.
4. Flatten each meatball, place a cream cheese cube in the center and work the meatball mixture around the cream cheese, making sure the cream cheese is in the center and fully covered with the meat mixture.
5. Place on a baking rack that is on a baking sheet lined with foil. Bake at 400 degrees for about 25 to 30 minutes.