These jalapeno cheddar chicken meatballs are the best! Super easy to make and full of fresh, vibrant flavor, the meatballs are cheesy and seared until golden brown. Dip in an herby summer sauce for the ultimate flavor punch!
I live for a meatball.
These chicken meatballs are so tender and juicy, filled with lots of melty cheddar and a pop of fresh jalapeno peppers. They aren’t overly spicy, but they are incredibly fresh, flavorful, cheesy and satisfying.Â
And there’s a million different ways you can enjoy them too!
P.S. this is not the first time that I’ve shared an actual cheddar-peño chicken meatball recipe but this one is the best. I promise.Â
It’s almost a given that if I make meatballs for dinner, everyone in the house will be happy. It’s the reason I’ve made a huge variety of meatball recipes over the years – it’s a surefire way to guarantee everyone is thrilled and will actually EAT.Â
I’ll make meatballs with ground beef, turkey or chicken – and we usually love them all. I find that because I make them so often, my recipes are foolproof and they come together quickly. Most unique add-ins work too! Meaning that you can really add anything else you may love to these little meatballs.Â
How cute!Â
My preference of the meatball these days? Served alone with dipping sauce. I don’t need them with pasta (never did) and could generally care less about them in a sandwich (but I’d do it if forced).Â
But on a salad, or on top of couscous or drizzle with an herby summery sauce? I am here for it. I could eat a whole plate!
They are filling and delicious and the sauce makes them taste even better when I wasn’t sure that was possible.Â
Speaking of the sauce.
THE SAUCE!
This summer sauce is made with scallions and cilantro and chives and greek yogurt. It is so herby and delicious and tastes absolutely wonderful. I’ve been using it all month as a spread on sandwiches, on burgers, as a dip and a drizzle – we’re obsessed.Â
Two out of three of my kids are huge condiment lovers and this has been a major win. It’s slightly similar to my ranch dressing but less… ranchy. If that makes sense. Plus, we already know how much I love a ranchy undressing on my meatballs.Â
To make the sauce, I blend everything together in my nutribullet. It’s the best mini blender ever for vinaigrettes and sauces and quite possibly my most used kitchen appliance. I can’t make a sauce or dressing without it.Â
Crispy outer edges, cheesy chicken with jalapenos – talk about delish!
Jalapeno Cheddar Chicken Meatballs
Jalapeno Cheddar Chicken Meatballs
These jalapeno cheddar chicken meatballs are the best! Super easy to make and full of fresh, vibrant flavor, the meatballs are cheesy and seared until golden brown. Dip in an herby summer sauce for the ultimate flavor punch!
meatballs
- 1 pound lean ground chicken, I like to use 94% lean
- kosher salt and pepper
- 2 garlic cloves, minced
- 1 to 2 jalapeno peppers, seeded and diced
- ¾ cup shredded cheddar cheese
- ½ cup seasoned breadcrumbs
- 3 tablespoons chopped fresh herbs, like parsley or chives
- 1 to 2 tablespoons olive oil
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Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, peppers, cheddar, breadcrumbs and herbs. Mix gently until just combined.
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Roll the mixture into 1-inch meatballs.
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Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165 degrees F.
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Serve the meatballs with the herby summer sauce! You can also served them over rice, any grain or even salad.
The ultimate!
