"Serve these Meatball Jalapeño Poppers at your next tailgate party on the patio or parking lot!"
13 jalapeños, stemmed
1 8-ounce package cream cheese, softened
13 frozen, fully cooked Casa Di Bertacchi meatballs, thawed
13 slices (1 pound) sliced bacon, cut in half
Preheat oven to 375°F. Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread cream cheese in each jalapeño half.
Cut the meatballs in half. Place each meatball half, cut side down, over the cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick.
Place on a baking sheet and bake 25 to 30 minutes, or until bacon is browned. Serve immediately on a platter.
Note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.