Bacon Jalapeño Popper Meatballs

• 1 pound ground beef
• 1 pound ground pork
• 1 sweet onion, finely chopped
• ½ cup gluten-free breadcrumbs or cracker crumbs
• 1 egg
• 6 slices cooked bacon, crumbled
• Salt and pepper
• One 8-ounce package cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 large jalapeño chile — stemmed, seeded and finely chopped

1. In a large bowl, combine the beef, pork, onion, crumbs, egg and crumbled bacon. Season with salt and pepper. Divide into 32 portions.
2. In a small bowl, mix the cream cheese, cheddar and jalapeño. Form sixteen 1-inch balls.
3. Shape 2 portions of the meat mixture loosely around 1 cheese ball. Repeat with the remaining meat and cheese mixtures.
4. In a skillet over medium-high heat and working in batches of about four, fry the meatballs until golden all over. Keep warm in the oven until ready to serve.

NUTRITIONAL INFO

1 SERVING: CALORIES 280; FAT 22.0 g (sat 10.3 g, mono 8.3 g, poly 1.3 g); PROTEIN 16.7 g; CARBS 4.4 g; FIBER 0.3 g; CHOLEST 87.5 mg; IRON 1.4 mg; SODIUM 387 mg; CALCIUM 88 mg