Flavorful keto meatballs packed with jalapeno and cheddar. These make a fabulous low carb appetizer or main dish. This post is sponsored by Cabot Creamery Co-operative.
The big game day is coming and you know what that means: cheese, cheese, and more cheese.
It will be in all sorts of appetizers and finger foods, from cheesy dips and cheesy crackers, to jalapeno poppers and nachos. The reality is that when it comes to watching big sports competitions, you can’t escape the cheese. It’s everywhere.
Embrace the cheese, my friends. But make sure you are choosing good cheese, the kind that is crafted with care to bring out the best flavor and richness. Bonus points if your cheese happens to be award winning.
Because if you’re going to consume that much cheese in one day, it should be really good cheese. Trust me, your taste buds will thank you.
And by now you should know that by “good cheese”, I am referring to Cabot Cheddar. I steadfastly maintain that it is truly some of the best cheddar on the planet, and apparently a lot of judges in cheese competitions agree with me.
Cabot also happens to be a co-operative. That means that the more than 800 farm families that comprise Cabot Creamery Co-operative actually own the company, and 100% of the profits go back to the farmers. Which in turn means that the farmers care deeply about the quality of the products their company produces. And trust me, you can taste that difference.
So of course, when I decided to make some spicy keto meatballs with jalapeno and cheddar, I reached for a brick of Cabot Seriously Sharp. It’s easily one of my favorites and that cheddary tang holds its own against other flavors. But you can use some of their milder varieties, if you prefer.
Seriously Good Keto Meatballs
I might go so far to say that these are the best keto meatball recipe I have ever made. There is just so much flavor packed into each bite, with a little heat from the jalapeno and a rich cheddar flavor.
They are fabulous as a main dish with any number of healthy sides. Some creamy mashed cauliflower or some buttery zucchini noodles would be dreamy.
And if you happen to be having a big game day celebration, just plop some toothpicks near these meatballs and watch them disappear!
Tips for making Keto Meatballs
I tried something a little different with this keto meatball recipe and I think it helped make them more cohesive. Ground beef isn’t really all that finely ground and as we of the keto diet variety don’t use breadcrumbs, the lack of gluten can make keto meatballs less likely to hold together well.
And once you add in things like minced jalapeno and grated cheddar, they can become even more fragile and a little bit lumpy, to be honest.
I decided I wanted a finer consistency so I added all the ingredients into my food processor to blend them up together and really combine them. It also helped avoid the “cold meatball hands syndrome”. You know what I mean, when you defrost ground meat and have to mix it up, and your hands end up aching with cold!
Now, I happen to have quite a large food processor so if yours isn’t as big, you may need to work in batches. You can also simply go the old fashioned route and mix them by hand in a large bowl. That’s what I did with my first take on these and they turned out just as delicious.
But the food processor method is a great way to really blend your meatball ingredients together into a cohesive mixture. Which makes forming them into nice round balls even easier.
I honestly think I will use my food processor for keto meatballs from here on in!
Ready to enjoy some flavor-packed Cheddar Jalapeno Meatballs?
More great keto cheddar recipes
- Keto Bacon Cheddar Ranch Biscuits
- Keto Cheddar Jalapeno Muffins
- Cheddar Jalapeno Meatloaf
- Keto Cheddar and Chive Souffle
- Cheddar and Chive Scones
- Cheddar and Bacon Dip
- Bacon Cheddar Mashed Cauliflower
Keto Cheddar Jalapeno Meatballs
Ingredients
- 1 ½ lbs ground beef
- 6 ounces sharp cheddar grated
- ½ cup pork rind crumbs (can sub almond flour)
- 1 large egg
- 1 large jalapeno diced
- 2 tablespoon chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon pepper
Instructions
- Preheat the oven to 375 and line a large rimmed baking sheet with parchment paper.
- In the bowl of a large food processor, combine all of the ingredients. Process on high until well combined, scraping down the sides of the processor as needed.
- Alternatively, you can mix everything in a bowl by hand, really working the ingredients together to form a cohesive mixture.
- Roll into 1½ inch balls and place about 1 inch apart on the prepared baking sheet (you will get about 32 to 36 meatballs). Bake 20 minutes, until browned and cooked through.
- Serve hot.
Angel says
Fantastic recipe!
Wendy says
I’ve made these several times. They have an excellent flavor and they freeze well.
Wendy says
I had all the ingredients on hand so these became last night’s supper. Family devoured them!
Beryleve says
can these be made in the air fryer? they look absolutely delicious!!
Carolyn says
Probably! I haven’t tried it so I can’t guide you as to timing, though.
Michael says
I like to add a few tablespoons of ground flax to this recipe to add some healthy fiber and moisture. I also like to drizzle them with olive oil before serving. Very tasty.
Patti says
Hi Carolyn!!
80/20 on the hamburger?
Thanks!!!
Carolyn says
That’s up to you, it doesn’t matter. Personal preference.
Wendy Paterson says
Carolyn, when I bought my Vitamix I got rid of my food processor. What was I thinking! What size would you recommend? I have limited space and was wondering of the mini is big enough for most of what you use it for? Also can you use shredded Cabot cheese or is it better to shred your own. I live in Canada, near a border, and love Cabot cheese as well.
These meatballs are presently in the oven and the kitchen is smelling Devine! Thanks again for yet another great recipe.
Carolyn says
I used the block cheese and shredded it myself. But you can definitely do this in a bowl, rather than a food processor… they are just less cohesive and a little more “rustic” looking. 🙂
Karri says
I’m making this as a meatloaf tonight 🙂
Carolyn says
Yum!
Michelle says
Hi I really really love your recipes. However the amount of ads on your page significantly slows the page and makes it difficult to comfortably read. Sometimes I just give up and close the page😥
Carolyn says
Hi Michelle. You may want to consider updating your browser. I don’t experience any slowness either on my phone or my computer, and my ad network tells me that outdated browsers are the issue, not the ad load.
Rachael Yerkes says
love these meatballs
Ashley F says
I love how easy these were to put together! The kick from the jalapeños was perfect!
Stephanie says
Such a great flavor for meatballs. I just loved the little kick from the jalapenos.
Kat says
I have to try this recipe soon! It looks so delish and I love cheese so it’s going to be one of my favorites for sure.
Rhonda says
I think I’ll make these for a Super Bowl snack! Thank you!
Karen says
In our house, instead of, “Meatless Monday” we have “Meatball Monday.” We try a new meatball recipe regularly. This will be our next, Meatball Monday. Thanks!
Carolyn says
A great tradition! Enjoy.
Herbalchef says
Great recipe!! Definitely a must try. The go to cheese in our home is Cabot Seriously Sharp 🤗
Margaret says
I actually thought these would be made with Cabot Pepper Jack. Have you tried making them that way?
Carolyn says
Well Pepper Jack isn’t technically cheddar. But you’re welcome to use that… it will work the same.
Kim says
Those sound delish! Perfect for taking to Bunco, I’ll have to try this recipe, thanks for sharing!
Cheryl Rogala says
👍 I love bunco and meatballs!!