JALAPEÑO-STUFFED BACON WRAPPED PORK MEATBALL POPPERS
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JALAPEÑO-STUFFED BACON WRAPPED PORK MEATBALL POPPERS
40 MINS | 12 servings
Ingredients:
- 8 slices of Hatfield Bacon, cut in half
- 1 lb ground pork
- ½ cup breadcrumbs
- ¼ cup milk
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 oz cream cheese, softened
- 1 cup Colby Jack Cheese, shredded
- 1 -2 jalapeños, chopped (seeded and membranes removed)
Preparation:
- Preheat oven to 400º F.
- Add the cream cheese, jalapeño and Colby Jack Cheese to a medium bowl and stir to combine, set aside.
- To make the meatballs, place the ground pork, breadcrumbs, milk, minced onion, salt and pepper in a large bowl. Mix by hand to combine.
- Roll mixture into 16 meatballs.
- Using your finger, create a well and add about a tablespoon of the cream cheese mixture to the opening and then use your fingers to close the meatball around the cheese filling.
- Roll gently to reshape and then wrap the meatball with a half sliced of Hatfield Bacon, tucking to seal the bacon.
- Place the wrapped meatballs on a baking rack sealed seam side down.
- Place the rack on a shallow baking sheet and bake in a 400 degree oven for 22 – 25 minutes, or until bacon is crisp and meatball is cooked through.
- Serve and enjoy!
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.
