Wednesday, December 17, 2014

Bacon Wrapped Jalapeno and Cheese Stuffed Meatballs ~The Kitchen Witch~ Appetizer Recipes

I can't even begin to tell you how excited I am about Christmas this year! Where Big V and I were completely on our own last year in the winter cabin in Ucluelet, this year my son and his friends are coming from the big city to join us for good food, hot tubbing, beach walks, bonfires, board games, hiking, and lots of laughter.

Given that, I am all about zero stress so I plan to make ahead and freeze a whole bunch of amazing appetizers, snacks, (Christmas dinner thanks to my Make Ahead Christmas Dinner Planner), and today's AMAZING recipe for meatballs from Big V!

 Trust me when I tell you, these stuffed little gems of amazingness are even better in person! Meatballs are stuffed with a creamy cheese mixture and then wrapped in bacon, slathered in  barbecue sauce and baked.

The end result is so DAMN GOOD I am going to hold a grudge if you don't try this one yourself!

Visit the printable recipe here: Meatballs

Or join Big V and I in the Kitchen Witch cottage and cook along with us - makig sure to remember that we can't help but get a little wacky when discussing Big V's balls!

Happy holidays everyone!


  • 2 lbs lean ground beef
  • 1 tbsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 package Laughing Cow jalapeno flavored cheese, unwrapped (or 1/2 cup cream cheese)
  • 1 tbsp finely diced jalapeno pepper
  • 1 cup shredded sharp or extra old cheddar cheese
  • 2 tbsp vegetable oil
  • 36 strips pre-cooked bacon 
  • Barbecue sauce
  1. In a medium bowl, using a fork, mash the Laughing Cow cheese until soft. Stir in the diced jalapeno and the shredded cheddar cheese.
  2. Using clean damp hands, roll into small balls about 1/8 of an ince in diameter. Once rolled, place in the freezer for about 10 minutes to harden.
  3. In a large bowl mix the ground beef with the garlic powder, salt and pepper.
  4. Roll into meatballs, about 2 inches in diameter and then using your finger make an indentation in the center of each. Place one of the hardened cheese balls into the indentation and wrap the ground beef around to cover, rolling again. Gently brown in batches of six in a pan over medium heat in 2 tbsp of hot vegetable oil. Turn and move them continuously until browned on all sides and then let rest on a rack while you make the next batch.
  5. Wrap each meatball in a slice of pre-cooked bacon, affix the bacon with a toothpick or skewer, and then brush all over with barbecue sauce. Cool and place in freezer bags for holiday entertaining or bake immediately.
  6. If baking right away, do so on a tinfoil covered sheet treated with cooking spray in a 350 oven for 20 minutes. If frozen, let thaw on the counter and then bake using the same directions.


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish. 

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