Popper Stuffed Meat Balls

Serves: 4-6 (12  meatballs)


1 lb ground venison, elk or duck meat*

2 teaspoons Worcestershire sauce

1 egg , beaten

½ cup seasoned bread crumbs (yes, the kind in the can is fine)

¼ cup grated parmesan cheese (yes, the kind in the green jar is fine)

2 garlic cloves , minced

salt and pepper

2 jalapeno peppers

1/4 cup cream cheese


Preheat oven to 425 degrees F.

Line a cookie sheet with foil.

Wrap the peppers in a paper towel and microwave on high for 1 minute. Let cool.

In a large bowl mix all but peppers and cream cheese together.

Spread meat mixture out on a cutting board and gently shape into a rectangle about 9” x 13”.

Cut the meat into 12 pieces. Leave on the board.

Cut the peppers into 1/4” slices and remove seeds. Place one round of pepper on each piece of meat. Put about 1 teaspoon of cream cheese in each pepper ring. Gently pick up one square of meat and place in your palm. Gently fold the meat up and around the “popper” to enclose it and form a meatball.

Place on the cookie sheet seam side down.

Bake for 15 minutes, until well browned on the outside.

*If using regular ground meat use a broiler pan so the grease drains from the meatballs.