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    Home » Dinners

    Baked Cheesy Chicken Meatballs

    Published: Jan 20, 2023 · Modified: Sep 26, 2023 by Caitlin from CC's Table · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases at no cost to you. · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    These Baked Cheesy Chicken Meatballs are so flavorful and juicy! Serve them as an appetizer with a side of my spicy Greek yogurt sauce, or turn them into sliders for a heartier dish!

    two chicken meatball sliders on a white plate with arugula and yogurt sauce
    Jump to:
    • Key Ingredients
    • How to make Cheese Stuffed Chicken Meatball Sliders
    • Chicken Meatball Serving Tips
    • What should I serve these chicken meatballs with?
    • Prep ahead tips
    • Reheating tips
    • Expert Tips
    • 📖 Recipe

    Key Ingredients

    • Ground Chicken- I use ground chicken thighs
    • Cheese- Pepper Jack is my favorite, but you could also use mozzarella, cheddar, or jack
    • Finely Diced Shallot- a little finely diced or grated yellow onion would also be delicious
    • Cayenne pepper- for a little kick (optional!)
    • Egg- to help bind the ingredients together
    • Rolls- if making sliders, I like to use my favorite soft rolls. These are also great as an appetizer without buns.

    How to make Cheese Stuffed Chicken Meatball Sliders

    1. Combine all the meatball ingredients in a large bowl and gently combine the ingredients, being careful not to overmix.
    2. Roll the meatballs into balls. The size will depend on if you are making sliders or want small bite-sized appetizers. This recipe makes 10-12 meatballs for sliders, or 16-18 meatballs for appetizers.
    3. Add the meatballs to a sprayed baking dish and bake.
    4. Meanwhile, make the yogurt sauce by combining all the sauce ingredients.
    5. When the meatballs are fully cooked, serve them with the sauce and optionally add them to buns with arugula.
    chicken meatballs in a clear bowl unmixed
    chicken meatball ingredients in a clear bowl completely mixed together
    raw chicken meatballs rolled into balls on foil
    Cooked chicken meatballs on a foil baking sheet with yogurt sauce in the background

    Chicken Meatball Serving Tips

    I love serving these meatballs as sliders! To do so, roll the meatballs into about 3 tablespoons of mixture each. Slice soft rolls in half lengthwise and warm them in the oven for a few minutes. Dress each slider with a little of Greek yogurt sauce, a cooked meatball, and a few pieces of arugula.

    For a bite-sized appetizer, I roll the meatballs into 2 tablespoons of mixture each. I then serve them with a side of Greek yogurt sauce to dip in.

    Either way would be perfect for game day or any party!

    What should I serve these chicken meatballs with?

    If you are serving these as sliders, a simple side of potato chips and salad, such as a Caesar Side Salad or Summer Grain Salad, would be perfect. To drink, I recommend a Tropical Mule or Cucumber Smash Cocktail.

    Prep ahead tips

    These chicken meatballs can be rolled into meatballs up to 8 hours before baking. Roll them up and cover with foil or plastic wrap and keep them in the refrigerator. When ready to enjoy, pop them in the oven (note: if they are cold from coming straight out of the refrigerator, they make take an extra minute or two to cook).

    The Greek yogurt sauce can be made up to 3 days in advance and kept in an airtight container. When ready to enjoy, just give it a quick stir.

    Reheating tips

    Store extra chicken meatballs in an airtight container in the refrigerator for up to 3 days.

    To reheat in the oven, bake at 325 degrees Fahrenheit until just warmed through.

    To reheat in the microwave, place the meatballs in a microwave-safe bowl or plate with a damp paper towel loosely covering them. Reheat in 30-second increments until just heated through.

    Note that reheated meatballs can dry the meatballs out slightly.

    Expert Tips

    • Don't overmix the meatball ingredients, otherwise they can become tough.
    • To test for seasoning and flavor, always cook off a small sample of the chicken mixture in a pan before baking the whole batch.
    • You can use just about any type of cheese (such as mozzarella or cheddar) but pepper jack is my favorite for these!

    If you make these Cheesy Chicken Meatballs, I'd love to know what you think in the comments below!

    two chicken meatball slilders on a plate on a wooden cutting board with yogurt sauce in a clear bowl

    📖 Recipe

    two chicken meatball sliders on a white plate with arugula and yogurt sauce

    Baked Cheesy Chicken Meatballs

    These Cheesy Pepper Jack Stuffed Chicken Meatballs are so flavorful and juicy! Serve them as an appetizer with a side of my spicy Greek yogurt sauce, or turn them into sliders for a heartier dish!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: chicken, make-ahead, oven-baked
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 people
    Author: Caitlin from CC's Table

    Ingredients

    • 1 lb  ground chicken thighs
    • ½ cup panko breadcrumbs
    • ½ cup grated parmesan cheese
    • 2 tablespoon chopped flat leaf parsley leaves
    • 1 medium shallot, finely diced
    • 2 garlic cloves, grated
    • 2 teaspoon Dijon mustard
    • ½ teaspoon Worcestershire sauce
    • 2 dashes cayenne pepper optional
    • 1 teaspoon Kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 1 egg, lightly beaten
    • 2 ounces pepper jack cheese, cut into ½ inch cubes
    • 2 cups arugula optional
    • 12 soft rolls, warmed and cut in half lengthwise optional

    Yogurt Sauce

    • ½ cup Greek yogurt
    • 1 tablespoon Dijon mustard
    • 2 dashes hot sauce optional
    • Kosher salt to taste

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil and spray with cooking spray.
    • In a large mixing bowl, add the chicken, panko, parmesan, parsley, shallot, garlic, Dijon, egg, Worcestershire, cayenne, salt, pepper, and egg. Gently combine all the ingredients until just combined (don't over mix).
    • To taste the meatballs for seasoning, in a small skillet on medium heat, add a little cooking spray then and a teaspoon or two of the meatball mixture pressed into a small patty. Cook the patty until fully cooked, flipping halfway, about 4 minutes. Taste and adjust the seasoning in the rest of the meat mixture as desired.
    • Take 2-3 tablespoons on the meat mixture and gently form it into a small patty. Add a cube of pepper jack to the center. Fold the meat around the cheese and roll it into a ball. Place all the meatballs evenly spaced apart on the baking sheet. Bake for 18-20 minutes, or until just fully cooked in the middle.
    • Meanwhile, make the sauce by combining the Greek yogurt, Dijon, hot sauce (if using), and a pinch of salt in a small bowl. Taste adjusting seasoning and spice level as desired. Set aside.
    • When the meatballs are fully cooked, serve them with sauce on the side. Alternatively, turn them into sliders by add a little sauce to each warmed bun, a meatball, and a small handful of arugula. Serve immediately and enjoy!

    Video

    Notes

    Makes 10-12 meatballs that are perfect for a slider. Make 16-18 mini meatballs to dip into the sauce by themselves.
    Tried this recipe?Tag @ccs_table on Instagram!

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    Hi, I'm Caitlin! I'm an event planner turned professionally trained chef living by the beach! There is nothing I love more than entertaining and sharing a meal with the ones I love. I'm excited to share with you recipes and tips for how I entertain with ease by prepping ahead.

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