These jalapeño cheddar chicken meatballs are a favorite—easy to make and bursting with fresh flavor. They’re cheesy, seared to a golden brown, and perfect dipped in a bright herby summer sauce.
I live for a good meatball.
These chicken meatballs are tender and juicy, packed with melty cheddar and fresh jalapeño. They’re not overwhelmingly spicy—more bright and flavorful—cheesy and satisfying.
There are so many ways to enjoy them.
Whenever I make meatballs for dinner, everyone in the house is happy. Over the years I’ve developed a lot of meatball recipes because they reliably please picky eaters and come together quickly. I use ground beef, turkey or chicken depending on the day, and the method is almost always foolproof. You can easily customize these with other add-ins you love.
I usually serve meatballs on their own with a dipping sauce—I don’t need pasta. They’re also great on a salad, over couscous, or with any grain. The herby summer sauce lifts them even higher; I could eat a whole plate.
They’re filling, delicious, and versatile.
Now, about the sauce.
THE SAUCE!
This herby summer sauce blends Greek yogurt, mayo, lots of fresh herbs—scallions, cilantro and chives—and a squeeze of lemon. It’s bright, creamy and incredibly versatile. I’ve been using it as a sandwich spread, a dip for burgers, and a drizzle for grilled vegetables. Two of my kids love condiments, so this has been a major win here.
I usually puree the sauce in a small blender until smooth. It keeps well in the fridge for a few days and is handy to have on hand.
Crispy edges, melty cheddar and jalapeño—delicious.
Jalapeno Cheddar Chicken Meatballs
Jalapeno Cheddar Chicken Meatballs
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Ingredients
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
herby summer sauce
- ½ cup yogurt
- 2 tablespoons mayo
- ½ lemon, juice freshly squeezed
- ⅓ cup chopped green onions
- ⅓ cup chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- pinch kosher salt and pepper
Instructions
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Place the ground chicken in a large bowl and season with kosher salt and pepper. Add minced garlic, diced jalapeño, shredded cheddar, seasoned breadcrumbs and chopped herbs. Mix gently until just combined—avoid overworking the meat.
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Form the mixture into 1-inch meatballs.
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Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer and brown for 3–4 minutes, then flip and brown the other side for another 3–4 minutes. Shake the pan occasionally so the meatballs roll and brown evenly. Continue cooking until meatballs are cooked through and reach an internal temperature of 165°F (74°C).
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Serve warm with the herby summer sauce. They’re also great over rice, grains or a salad.
herby summer sauce
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Combine the yogurt, mayo, lemon juice, chopped green onions, cilantro, chives and a pinch of salt and pepper in a food processor or blender. Puree until smooth and creamy. Store in the fridge for up to a few days.
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The ultimate!