Cheese-Stuffed Jalapeño Meatballs with Creamy Dip
Spiced beef and pork meatballs stuffed with melted cheese, served with a tangy keto-friendly dip — a perfect low-carb appetizer or snack. This Mexican-inspired keto recipe (low carb), ready in about 40 minutes, pairs ground beef, ground pork, jalapeño peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz ground beef
- 8 oz ground pork
- 4 medium, seeded and halved jalapeño peppers
- 4 oz, softened cream cheese
- 1/2 cup shredded cheddar cheese
- 1 large egg
- 1/4 cup almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 2 tbsp olive oil
- 1/2 cup sour cream
- 1 tbsp lime juice
- 2 tbsp chopped (for dip) fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, mix 8 oz ground beef, 8 oz ground pork, 1 large egg, 1/4 cup almond flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper until just combined.
- Step 2: Stuff each of the 4 halved and seeded jalapeño peppers with 1 tbsp softened cream cheese mixed with 2 tbsp shredded cheddar cheese. Wrap each stuffed pepper half with the meat mixture forming a meatball shape around it.
- Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Brown meatballs on all sides for about 3 minutes per side until crisp.
- Step 4: Transfer skillet to the oven and bake meatballs for 12 minutes until cooked through and cheese inside is melted.
- Step 5: Meanwhile, prepare dip by mixing 1/2 cup sour cream, 1 tbsp lime juice, 1 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 6: Serve hot meatballs with creamy cilantro lime dip for dipping.
Frequently asked questions
How long does Cheese-Stuffed Jalapeño Meatballs with Creamy Dip take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese-Stuffed Jalapeño Meatballs with Creamy Dip?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Cheese-Stuffed Jalapeño Meatballs with Creamy Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheese-Stuffed Jalapeño Meatballs with Creamy Dip for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheese-Stuffed Jalapeño Meatballs with Creamy Dip keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
