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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.
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Prep Time 15 minutes

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.