Preheat oven to 350 degrees F. Line a muffin pan with silicone liners and spray them with coconut oil spray.
In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Add 2-3 tablespoons of the cornbread batter to each silicone liner in the muffin tin until filled evenly throughout. Then top each one with a jalapeño slice. Place in oven to bake for 25-30 minutes or until a toothpick comes out clean and tops are slightly browned.
While the muffins bake, add all ingredients for the meatballs to a large bowl and work together with your hands then form into 12 small round meatballs. Place a large pan over medium heat and add a bit of ghee. Add all the meatballs to pan and cook on all sides for 2 minutes, until browned. Then place on a baking sheet. Once the cornbread muffins are done cooking, remove then place the baking sheet with meatballs into the oven to bake for 8 minutes, until cooked through.
While the meatballs bake, place white onion and green & red bell peppers into the same pan that you cooked the meatballs in. Use a wooden spoon to scrape the bottom of the pan and cook until onion becomes translucent. Then add the ground beef and garlic and cooked until meat has broken into small pieces and is browned completely.