Preheat the oven: Set your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly grease it with avocado oil to prevent sticking.

Mix the cheese filling: In a small bowl, combine softened cream cheese, shredded cheddar, half the chopped bacon, and half the diced jalapeños. Stir until smooth. This cheesy mixture creates that signature jalapeño popper center.

Season the meat: In a large bowl, add ground beef and ground pork. Sprinkle in almond flour, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the remaining jalapeños and bacon. Mix gently with your hands until just combined.

Form the meatballs: Scoop about 2 tablespoons of meat mixture into your hand. Flatten slightly, place a teaspoon of the cheese filling in the center, then fold the meat around it. Roll into a smooth ball, sealing the edges so the cheese doesn’t leak. Repeat with the remaining mixture.

Arrange on the pan: Place meatballs on the prepared baking sheet with a little space between each one. For even browning, avoid crowding.

Bake: Cook for 16–20 minutes, until the meatballs are browned and the internal temperature reaches 165°F (74°C). If you like a deeper crust, broil for 1–2 minutes at the end.

Rest and garnish: Let the meatballs rest for 5 minutes. Garnish with sliced green onions or chopped cilantro if you like a fresh pop of color.

Serve: Enjoy with a simple dipping sauce like ranch or a dollop of sour cream. They pair well with a crisp salad, cauliflower rice, or roasted veggies.