These 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!
How do I serve these chicken meatballs?
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!
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 my Caesar Salad or Quinoa Salad, would be perfect. To drink, I recommend Tropical Moscow Mules or Cucumber and Elderflower Smash.
How can I make Pepper Jack stuffed meatballs in advance?
These 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.
How can I reheat leftover meatballs?
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.
If you make these Pepper Jack Stuffed Chicken Meatballs, I'd love to know what you think in the comments below!
Pepper Jack Stuffed Chicken Meatballs
- 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
- ½ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 dashes hot sauce optional
- Kosher salt to taste
- 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!
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