Finely chop the jalapeños, removing seeds and membranes for less heat if desired.

In a small bowl, mix softened cream cheese and shredded cheddar cheese until smooth.

In a large bowl, combine ground beef, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.

Take about 1.5 tablespoons of the meat mixture, flatten it, and spoon about 1 teaspoon of the cheese-jalapeño filling into the center. Wrap the meat around the filling and roll into a ball. Repeat with the remaining mixture.

Wrap each meatball with half a slice of bacon, tucking the ends underneath. Secure with toothpicks if needed and place seam side down on a baking sheet.

Preheat oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until the bacon is crispy and the meat is cooked through (internal temperature 160°F/71°C). Optionally, broil for 1-2 minutes for extra crispiness, watching closely.

Let the meatballs rest for 5 minutes before serving.