These cheese-stuffed Ground 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!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
1lb ground chicken thighs
½cuppanko breadcrumbs
½cupgrated parmesan cheese
2tablespoonchopped flat leaf parsley leaves
1medium shallot, finely diced
2garlic cloves, grated
2teaspoonDijon mustard
½teaspoonWorcestershire sauce
2dashescayenne pepperoptional
1teaspoonKosher salt
¼teaspoonfreshly cracked black pepper
1egg, lightly beaten
2ouncespepper jack cheese, cut into ½ inch cubes
2cupsarugulaoptional
12soft rolls, warmed and cut in half lengthwiseoptional
Yogurt Sauce
½cupGreek yogurt
1tablespoonDijon mustard
2dasheshot sauceoptional
Kosher saltto 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.