Jalapeño Popper Meatballs with Ranch Cauliflower Mash
These jalapeño popper meatballs are stuffed with a creamy, cheesy filling and topped with fresh jalapeño slices for a spicy kick! Served with ranch-seasoned cauliflower mash, this high-protein, low-carb dinner is perfect for meal prep.
Creator: Leslie Stokes
If you’re a jalapeño popper fan, get ready to fall in love with this dinner. These jalapeño popper meatballs are everything you crave about the appetizer — creamy, cheesy, spicy, and comforting — but turned into a high-protein, family-friendly dinner you can actually meal prep.
Instead of just mixing cheese into the meatball mixture, I stuffed each meatball with a cream cheese + cheddar filling, then pressed a fresh jalapeño slice on top before baking. The result? A perfectly tender meatball with a gooey, cheesy surprise inside and just the right amount of heat on top. (Fair warning: those jalapeño slices pack a kick, so if you’re spice-sensitive, you can skip them!)
Why This Recipe Works
Balanced macros: With over 30g of protein per serving and only about 12g of carbs, this recipe fits into a high-protein or lower-carb lifestyle.
Meal prep magic: These meatballs reheat beautifully, making them perfect for lunchboxes or easy weeknight dinners.
Crowd-pleasing flavor: The smoky paprika, fresh jalapeños, and gooey cheese filling mimic the flavors of classic jalapeño poppers — only better.
Veggie-packed side: The ranch cauliflower mash feels like comfort food but keeps the carbs in check while boosting fiber.
The Meatball Method
One of my favorite tricks is stuffing the meatballs with the cream cheese mixture instead of just mixing it in. This way, you get that melty, gooey bite in the middle — like a hidden surprise. Using ground turkey or chicken keeps them lean but still juicy, especially with the added moisture from the filling.
The smoked paprika brings a depth of flavor that makes them taste like they’ve been slow-cooked, even though they’re ready in under 30 minutes. And those jalapeño slices on top? They roast right into the meatball, softening just enough to add flavor and heat.
Ranch Cauliflower Mash: The Perfect Side
Instead of heavy mashed potatoes, I paired the meatballs with a lighter cauliflower mash. I skipped the parmesan cheese and used ranch seasoning to give it that tangy, herby flavor. With Greek yogurt for creaminess and roasted garlic for depth, this mash is silky, flavorful, and honestly so satisfying.
It’s a side dish you can use beyond this recipe — think grilled chicken, salmon, or even steak.
Make It Your Own
Milder option: Skip the jalapeño slice topping and use just the cheese filling.
Extra protein: Mix in an additional egg white or some cottage cheese to the meatball mixture.
Cheese swap: Try Colby Jack or pepperjack for a slightly different flavor profile.
Different mash: Sub sweet potatoes or regular potatoes if you’re not low-carb.
Meal Prep & Storage
Jalapeño Popper Meatballs with Ranch Cauliflower Mash
Ingredients
For the Meatballs
- 1 lb lean ground turkey or chicken 93/7 works best
- 1 egg
- ½ cup gluten-free panko breadcrumbs or almond flour for low-carb
- 2 fresh jalapeños finely diced (seeds removed for less heat)
- 2 green onions sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika I used more than the original recipe
- ½ tsp salt ¼ tsp black pepper
Cheese Filling:
- ½ cup whipped cream cheese light works too
- ½ cup shredded cheddar cheese
- Topping:
- 6 –8 thin jalapeño slices one per meatball — warn: spicy!
For the Ranch Cauliflower Mash
- 1 large head cauliflower cut into florets
- 2 tbsp butter or olive oil
- ¼ cup Greek yogurt or sour cream
- 1 clove garlic roasted or sautéed
- 1 tbsp ranch seasoning mix
- Salt + pepper to taste
Let's Make It
- Preheat oven: 400°F (200°C). Line a baking sheet with parchment.
- Mix filling: In a small bowl, stir together cream cheese and shredded cheddar. Set aside.
- Make meatball mixture: In a large bowl, combine ground turkey, egg, breadcrumbs, diced jalapeños, green onion, garlic powder, onion powder, paprika, salt, and pepper. Mix until just combined.
- Stuff the meatballs: Scoop about 2 tbsp meatball mixture, flatten slightly, add ~1 tsp cheese mixture in the center, and form into a ball. Repeat with remaining mixture.
- Top with jalapeños: Place meatballs on the baking sheet and gently press a thin jalapeño slice on top of each one.
- Bake: Roast for 18–20 minutes, or until cooked through (165°F internal temp).
- Make the mash: While the meatballs cook, steam or boil cauliflower florets until fork-tender. Drain well. Add butter, Greek yogurt, garlic, ranch seasoning, salt + pepper, and blend until smooth and creamy.
- Serve: Plate 3 meatballs per person with a generous scoop of ranch cauliflower mash.
Nutrition Facts
Nutrition (per serving, 4 servings: 3 meatballs + mash)
Calories: 335
Protein: 30 g
Carbs: 12 g
Fat: 18 g
Fiber: 4 g
